so everytime i search for "differences between japanese steels" its just an article that talks about how each steel has a different amount of tungsten than the other, or another chemical difference. It does not say "this steel is hardest to sharpen" or "this steel can hold its edge the longest"...
So, newbie to j-knives here. I read that you want to get a ceramic rod with them instead of a steel steel. Question is, what grit do you get? I normally see them at 1000,1500,2000. I was looking at the
CKTG Black Ceramic Sharpening Rod 270mm
from CKTG with stellar reviews that is a 2k grit...