Hello, I figured it is time to introduce myself as I have been lurking around for the last month or so. I am a 24 year old home cook (if you can call cooking twice a week or so a home cook). I have limited knowledge of high end kitchen knives just picking things up online. have never had any professional instruction nor tried to sharpen a kitchen knife. I came into decent kitchen knives from another hobby of mine, straight razors which I collect and use daily, so at least I do know what sharp is I just don't know if I can sharpen a knife. I do have some experiance sharpening straight razors but am not yet proficient and I can see sharpening a knife being much harder because it is done free hand where a straight razor has a built in guide for creating the perfect bevel. Now onto what I have:
Knives: Shigefusa 300mm yanagaba, shigefusa 240mm Gyuto (both the middle of the road, non- Damascus versions. A random assortment of shun classics ranging from tanto style carving set to steak knives.
Sharpening: Shapton glass/ceramic 1/8/16k, few naturals including BBW/cotis and a (kanyama kiita?) leather and felt paddle strops with diamond 1/.5/.25 micron paste CrOx and CeOx (all different strops obviously).
I know the shuns are not the most highly respected knife around these parts but for everyday use I don't mind them especially if I can learn to put a better edge on them if I'm ever making anything serious I take out out the Shigefusa gyuto or the yanagaba for sushi. I'll try to post all of my questions in the correct places so I hope you all are prepared with answers.
Thanks for having me as I said I've been lurking a while and really like the feel of this place.