Sharpening a Kershaw Chive?

[Mustang]

I have a Chive (non serrated, plain slightly curved blade) that I would like to sharpen and am currently using a Lansky diamond kit for all my other knives. I went to Gander Mountain to pick up a Gatco dog bone sharpener and then realized that Lansky makes a serrated triangular stone for my kit which has a fine texture to it, I believe it's ceramic. It looks comparable to the Gatco in texture. Then I read in one of the Lansky kits that they also make a medium stone for serrated blades. I sure could use some advice whether to buy the fine stone or the medium. Thanks.

 

[Hawaiian]

Seems like two questions. The chive is a small recurve blade. The triangle edge of the stone works best. I sharpen mine on the spyderco sharpmaker using this edge of the stone, same as I would for serrated blades. I also have a Lansky triangular stone designed for the serrated blades. Don't use it much for serrated blades since getting the sharpmaker. If you want to stay with the Lansky, which is needed for setting the bevel angle, the fine stone is all you need for a serrated blade as the more important edge is the back side which you lay flat to sharpen on the flat side of the stone. Just don't let the chive get dull and the fine stone will be ok for maintaining the edge. If you are going to abuse it, the get both the fine and medium.
But since I got an Edge Pro system and the Lansky is collecting dust.

 

[Mustang]

Thanks for the reply, I appreciate it.