I'm not usually one to criticize another's sharpening technique, but... while whiskey is correct for the pocket knives, a proper gentleman pairs brandy with the kitchen knives, and gin with the bayonets.
The cutlass can be sharpened on any day of the week, but only with the darkest rum, and never--as the youths are wont to do--with Madeira.
The Bowie knife and the Arkansas Toothpick, however should be paired with nothing more delicate than corn squeezins from a jug marked "XXX".
