So, Dave has my Kochi carbon 240mm kurouchi gyuto (http://www.japaneseknifeimports.com/...-wa-gyuto.html) for sharpening and I don't want to keep bugging him for learnin' me on wide bevel knives. He's going to do the full treatment on it and fully sharpen from the kurouchi down. I'm new to wide bevels and am not sure I completely understand what it takes to maintain the edge. I have Dave's basic 500-1200-5k stone setup and some strops. When the edge needs a touch-up sharpen, can just the edge be sharpened on this setup as non-wide-bevel knives, or is a WHOLE bevel sharpening required each time from the kurouchi down?
And that being said, what additional stones do you guys recommend as a bare minimum for sharpening the whole bevel? I've been reading and watching stuff on Youtube, even saw one guy do this on marble and sandpaper.