I suggest that you start out with a much cheaper Japanese knife first before investing in a 300-400$ knife, since you said that
11 mm sterling with designer wrap.
Been reading a few threads on other forums about canned whole tomatoes, and saw comments from people who are only using the tomatoes
I've found edge trailing strokes only on a 3k to be great for touch ups on gyutos. If there is only very minor wear on the edge I'll use a strop. If there's
Do you guys do just edge trailing when 'touching up' the edge, or you go through few 'regular' sharpening motions and then edge-trail?