Actually, I usually give the "flat" edge of a chisel-ground knife just a few strokes with a very fine stone. My impression is that if you don't, the sharpness is limited by the finish on that side- which might be fine for a knife with a mirror-finish, but the CRKT knives are bead-blasted, and I think lightly honing the "off" edge helps.<br><br>I rarely sharpen in the field, but I carry a folding two-sided flat diamond hone, with plastic handle. It works very quickly, and I don't think I've ever used the coarse side. I'd like to find one smaller.<br><br>For a new knife I use a Lansky sharpening kit at home to establish the first edge. The kit has an angle guide that clamps to the blade, and five stones from coarse to fine. It's been years since I have read much on knives, so there may be easier ways now.<br><br>I congratulate you on your courage in trying peanut butter- most Europeans do not see the attraction, and if you haven't grown up with it, I understand- it certainly does not look appealing. For what it's worth, though, peanut butter is MUCH easier than the Australian's Vegemite. I eventually came to enjoy Vegemite- in small doses- but it wasn't easy.