I'm hoping I can get some advice regarding sharpening tools for my new Japanese knives. I'm a home cook with a fair amount of experience in the kitchen, but not a lot of experience with sharpening. I didn't go to culinary school. I cook because I love food and I love to share the experience and joy of good food with my partner, friends and family.
I've been getting along with my Wustof Grand Prix knives for almost 8 years. I send them to get sharpened as needed and hone them myself. I have been wanting to upgrade for a long time, and after lots of thought and research (including lots of research on the threads here!) I decided to give myself an awesome birthday present last week. Three knives from the Hattori FH series. 240mm Gyuto, 170mm Santoku, and 160mm Boning.
The craftsmanship and feel of the knives have really blown me away. They are beautiful to look at and a pleasure to hold. I've chopped vegetables with the Santoku like nobody's business. They are razor sharp and I want to keep them that way. That's why I'm here asking for advice.
Whatever sharpening tool I buy - I think I will practice a lot with the Wushofs before I do anything with the Hattori FH knives. Any and all advice is welcome. Thanks in advance!