Hunting knife for kitchen use

I am tired of the cheap stainless steel kitchen knives going dull and want to get a knife made of carbon steel since I heard it holds an edge better.

Cold Steel 80PGTK GI Tanto 7" Carbon

Can that be used for food preparation?

How would you recommend sharpening it to avoid damaging the blade? A sharpening strop like this?

http://ift.tt/2gE0km8

Is there anything toxic in the blade, like in the rust resistant finish? Here's a link to the blade.

http://ift.tt/2gQLcF0

Looks like 1055 Carbon Steel.

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Hunting knife for kitchen use