The Market guy stated it is mandatory to freeze the fish (FDA requires it as well), but many sushi bars skirt this and serve never frozen fish.
As mentioned, generally belt grinders are limited to very experienced knife makers. Main reason is that they can destroy a knife in literally seconds.
The cool thing about Japanese Wa-Handled knives IMO is that they all look like a set. Unless you can read the Kanji, most people wouldn't realize they
Youtube works pretty well for me, but generally it's all about the feeling with freehand stones, which you just can't get without experience.
I kind of agree, I generally only use chrome oxide on my straight razors, and try to wash well afterwards. But just something I read and passing on, likely