Well it's not quite as sunny as it should be but not bad. Been lurking, doing the occasional post and thought it time to introduce myself. Always thought that being a knife nazi (as my family calls me due to my severe dislike of blunt kitchen knives) was a solitary, guilty almost nasty little hobby until I discovered this forum. In a previous career I was a traditional shipwright, building and repairing wooden boats so I'm used to sharpening an enormous variety of tools, all of them carbon steel. Love my carbon knives which consist of a little Robert Herder paring knife, an Opinel which also does paring knife duties, a Dexter Russell filleting knife I found wedged in the beam of an old abatoir scheduled for demolition and an old fashioned Sheffield carving knife. I've now just bought a carbon steel Tojiro gyuto. Never knew you could get carbon chefs knives and thought they had died with the appearance of stainless knves and dishwashers. Haven't used it yet as it's been hijacked and shoved under the Christmas tree. Although I've used stones and, I have to admit, a draw through Furi for sharpening the variety of stainless kitchen knives I've had (and actually secretly disliked) over the years, I've taken this one step further and have bought a 1200 grit King and have made a sink bridge for it to sit on. Love the smell of metal on my hands after using it. Brings back memories. I will also be getting a 5000 grit Suehiro Rika. Such nice big wide stones!
Actually enjoying sharpening the stainless knives and appreciate them a bit more now. I will also be getting a carbon Usuba vegetable knife. I'm used to chisel ground sharp implements and being a lefty, couldn't resist finally having a left handed implement in the house. Anyhow that's my story.
By the way do I need a finer grit stone (8000 or so?) for doing the back of the Usuba?