The only knives in my kitchen that get sharpened are a couple of inexpensive commercial (WalMart) chef's knives. One is a Santoku stainless and the other is a 9 inch or so KitchenAid. I keep them sharp with a hand held Chef's Choice diamond hone that has both 15 and 20 degree "slots".
I will sooner or later upgrade to a new knife, probably a Japanese blade like a Konosuke gyuto that I would make the handle for (I'm a decent woodworker). Persuing that is why I joined here.
So my question is, is the diamond hone that I'm using OK for a Japanese knife? I'm a home cook not a pro, and knives tend to stay sharp enough for quite a while.