Hey guys I just bought my first Japanese knife. I'm mostly happy with it but wish it had a flat for chopping, it's got a slight curve the whole way. It's 240mm and I'm hoping to try and flatten perhaps the first third near the heel, or maybe a touch more. I'm new to everything, have only sharpened a knife on my stone once (1k/6k reversible). I was thinking I could possibly get some courser paper and flatten it on a glass cutting board my girlfriend uses (with her knives of course, my knife is going nowhere near that thing). Any tips would be great!