*Home cook and amateur sharpener, wondering if anyone out there with more experience has any tricks for keeping a polished finish on a knife looking good. I have a few Toyama SS migaki finish and no matter what I do to keep them from getting scratched, they inevitably end up with little scratches that catch my eye. I am very diligent about how I care for my knives re abrasive things touching it but it just happens. I believe ive seen pictures of knives(Toyama SS) that have been made to look almost matte finished and not as shiny as stock. My guess here is finger stones, ive also heard people talk about a scotchbrite finish but really don't know exactly what's being described. At the end of the day I bought these knives to use so I really don't care and it's purely aesthetic but curious if there are some simple solutions. I do have some Flitz but don't want to make the wrong decision. If finger stones/powder are the preferred could you please provide how to go about sourcing? Thanks!