I own a pair of Tojiro DP steak knives (Vg-10 SS) and was wondering if anyone can assist me, with regards to stones. I would like to practice sharpening on these guys first before attempting to do my DT Gyuto. I have sharpened a chefs knife before in a class i took once and did ok at it. Ive been looking at the below file as a guide.
Im assuming for the steak knives id need: 220, 1000, 2000 and then 4000? With the 8000 to be purchased at a later date for my gyuto when i perfect my technique?
Thank you all for your help and time