I was recently surprised with a Shun Kaji Fusion chef's knife for my birthday. I love it so far!
But here's the thing - I want to keep loving it. Having browsed these forums often enough, I think I've heard the chorus loud and clear that a knife is only as good as the quality of care that it gets. And I'd really like to give it quality care.
My particular question is about sharpening. I've never been particularly adept at this art. I was wondering if anyone might have any suggestions for some basic resources that can get me over the hump from "sorta nice" to "woah that's sharp"
One particular thought - I have had some success using the Spyderco Sharpmaker set on much less expensive knives. I was thinking that the ceramic would be sufficient for the very hard Kaji Fusion, but wanted to solicit some opinions of whether this set was just gadgety nonsense, and something more basic (and hopefully not too expensive) would be better for someone new to this art?
Thanks in advance for your help!