Hi all, Stopped by here mostly to learn about sharpening, but as I have a tendency to fall into rabbit holes, who knows what might happen Knives at home include Shun and a few Masahiros, plus some Germans. Masa gets the most use - good grip and balance, and it's easily kept and sharpened. Stonewise, we are talking whetstones from Japan, but only cheaper ones. One Naniwa super, one unbranded double sided, but I have to get back to you on the grits. Plus, I have a hard time believing the given grits, as it's basically only one of the three I can get to really have an effect (and the jumps shouldn't be too high either). Looking forward to learning and posting and am glad you'll have me.