Wondering what pro's here do for touch up during long cutting sessions.Here alot cooks use steels.I found fr. trail & error non invasive steels & ceramics work best for J- Gyuto's.
Never saw strops at work,but a piece of leather makes since.Used a 5K polishing stone to touch up my Yanagi's,but I had to soak it ahead of time.
Japanese & Chinese do not use steels,when I watched Jon's video on steels,I partially agreed,but since had success with polishing steels,somewhat still in the steel camp.
Word of mouth been getting a fair # of cooks coming over my house with their knives to get sharpened & learn freehand.They bring beer.Almost all have been using Diamond steels & their edges are all buggered up.I do not see how they even cut wt. them.
Never used splash & goes,that seems like a good option as well.