I have been doing some reading but I am still a bit confused about what I need to sharpen my tojiro knives. I am really not looking to spend a lot and need to keep it as cheap as possible.
It seems like I just need a whetstone like the king 1/6k or something similar and I've read that I can flatten it out with just wet sandpaper on a floor tile ( would a $10-20 stone on amazon work ?).
Is it as simple as starting on the 1k, finishing on the 6k then removing any burr with stropping on newspaper / wine cork ?