>>370762First of all, it's great that you want to learn freehand sharpening. Most people, even /out/doorsy types, can't sharpen a knife without a jig or one of those terrible pull-though sharpeners; it's a skill that will set you apart. Of course it's not easy to master, so don't be discouraged because it takes years (no exaggeration) to become truly consistent.
Any hardware store will have a two-sided silicon carbide stone. I suggest the 8" (200mm) size, which will cost about $15. Once you've developed your technique, I'd suggest Japanese waterstones, which can take your edges to a level of sharpness you won't believe. I prefer them to Arkansas stones because generally they cut faster and dish slower, and water is less messy than oil.
Watch some Murray Carter videos on YT and check out
kitchenknifeforums.com for stone and technique info.
