My father has kitchen knives (Chef's knife, boning knife, etc.) that he has used for well over 30 years that for some reason he is indignant to sharpening. As a result some of them are dull and some have minor knicks in the blade.
I cant afford the edgepro, so as a beginner with a limited budget I would like to try free hand sharpening with something that would really help me in putting a sharp edge on these knives. What types of stones and stone number grits should I look into?