I recently found this forum and have been learning lots about knives, and admiring some of your collections. I work in a fast-paced kitchen and wanted to upgrade my knife care knowledge and get something that fit me well. I'd love to eventually get something made in America, but see how expensive those can be and rare too. For now i've invested in a Robert Herder Lingnum 3 HRC 60 Santoku knife, and am eagerly awaiting its arrival.
I've somewhat invested in a knife, and want, also, to be able to sharpen it myself. I understand the preference for stones, and am starting to get technique from the JKI videos. Are there some good middle of the line stones I'd benefit from learning on that will last a while, and keep my knife sharp. I've been considering the Rika 5000 and the Bester 1200 as were suggested to another newb. I've noticed 3 different grits are often recommended? I also see references to "stone flattening" but don't understand what that is or how you do it. I'm guessing that involves another special piece of equipment? Anything else to consider?
Thanks for your help. I've enjoyed learning about the tools I use daily!