I recently purchased a Misono Moly Hankotsu from Korin for work (butcher). Not only is this the first single bevel knife I have ever owned, the edge depth(?) and angle change as it progresses up the blade toward the tip. There also appears to be a very slight bevel on the back side of the knife. The edge is also sharpened to a mirror finish which I liked the feel of the first day I used it. I currently own a crappy 400/1000 combo stone that is rather awful. I am going to be using it on a daily basis to breakdown lamb/hog/steer from whole animals into retail cuts.
I am pretty much clueless on how to go about sharpening this knife. I could make some educated guesses I suppose, but I really dont want to mess up the edge angles. Would anyone like to share some tips for sharpening Hankotsus?
I am also in the market for a few new stones, I was thinking a Bester 1200 and 5000.
Also, doing so much cutting everyday, my edge is bound to need some touching up while at work. Does anyone have any suggestions on the best way to touch up a single bevel edge while at work? I am guessing a steel is out of the question. Would a glass or ceramic hone work? Should I keep a little strop setup at work?
I included a quick photo of the knife, highlighting the shape of the edge to better illustrate what I am referring to.