Thanks guys, I'll check out Pennsauken, but possibly just buy from whoever cheaper. I may find I don't need the 0.5u but its worth a try for my purposes. I do a lot of very fine slicing, onions and peppers <1mm, cellery and garlic <0.5mm, similar with other stuff. So the closer I get to actual razor sharp likely the better that stuff will go. Also I currently avoid board contact with my main knife here to preserve the edge, so also thinking the loaded strop will be a fast touch up and then I won't fret a little board contact.