Dale Stansbery
Don't forget using a chisel to open a paint can! As for sharpening knives, I much prefer carbon steel knives and a sharpening steel. I learned from dad as a kid during butchering season. I've never been able to get anything stainless as sharp. I once took a microscopic photo of a knife freshly sharpened with a steel, and the sharpening steel leaves a microscopically serrated edge. The only drawback is the frequency you have to touch up the edge. However, using a steel is decidedly faster than a stone.