I tried sharpening today but I don't think I'm doing it right and think I might have made the blade blunter than before.
I bought the following stones:
MAC Pro Chefs knife
MAC Pro pairer
I used the Santoku to practice on the 1200 first used the method shown on most Jap knife sites like JCK - 45 degrees slant with the blade 20 degrees to the board (being a European style blade).
I used the Mundial as it was a cheapy - after about 50 strokes on each side it seemed like I wore the edge away.
I tried it on the 300 thinking maybe I'd create a new edge - but I stopped at about 20 strokes and thought I'd better ask for advice.
Hope someone can tell me where I'm going wrong and what they would recommend. Guess without making mistakes you don't learn.