Thanks guys. Gonna work on it before work today. The knife is the 8" chefs Ikea VG10 "Damascus." I actually love this knife. It was given to me by my well meaning mother for my birthday this year, as well as their 5" utility, 3" paring, and 8" bread. At first I was like thanks mom.... But after I used them for a while as beaters, I came to enjoy them, mainly the chefs and bread. It holds a nice toothy edge, gets nice and sharp and the f&f is pretty good. And being stainless its great as a service/line knife for me, and I don't mind lending it to the other guys if needed.
My only issue is it wedges like crazy on hard foods, and as its close to squash season, I want to resolve this before I get too frustrated. I know I will screw up the etching, but that's no issue, I'll just polish whee I loose it. So it seems the recommendation is to start with some 220 then work my way up to the stones, correct? Again, thanks a million