Hi, I am relatively new to Japanese knives. I just started purchasing them about a year ago, and it reminded me how fun it is to cook. I'm a home cook, and I make dinner just about every day of the week. I have a set of Shapton stones 1000, 2000, and 5000, and a DMT duosharp in fine/extra fine. My first attempt at sharpening was my old Tojiro 240 (VG-10 I think?) on the DMT and it was horribly difficult. I've been slowly getting better ever since then, and hopefully soon I'll trust myself enough to use my Wakui W2 a bit more.