This is weird, but sharpening (kitchen knives). This also includes thinking and polishing the surfaces. I use Japanese water stones and Japanese kitchen knives. For beginners it may be stressful but after gaining lots of experience you develop a 6th sense and understand exactly what’s happening at the edge. At this point you can focus on a keen, beautifully, polished edge. Additionally you can polish the faces with the stones and get a wonderful finish there. It’s especially fulfilling for me because these were vintage, cheap and badly neglected. It’s so satisfying to see them become so beautiful and be treated with the respect they deserve as tools individually hand forged, with pride, by master blacksmiths.

I’d share pictures but I think I gushed enough lol