>>508284Lansky Crock Sticks. I've used this tool for many years, in my kitchen too.
20 degrees for everything, except 25 degrees for big batoning knives. Once the sharpening gets too difficult (as the blade wears, you need to remove more and more metal), freehand sharpening with a diamond stone with slightly narrower angle (like 17-18 degrees) and finish with Lansky.
>Other maintenance tips? Keep your knife sharp, but don't waste the steel. That way you don't need to reprofile blade so often. With lansky this means using fine rods as often as possible and coarse rods only when necessary.
I assume you're a beginner. FYI there are many different steels, some more easy to sharpen than others. I don't know "Oasis" but S&W knives are not exactly the high end. So if you have trouble to get your knife sharp, it may be the quality of knife.
With a knife like that honing compounds is IMO waste of money. If you're on budget, even toothpaste with any fabric or cardboard can be used for honing.
So called "scandi grind" that is found in bushcraft knives and Moras requires completely different sharpening methods. There is Youtube.
