As I become more obsessed with sharp and all things with edges I feel like I want to return to freehand sharpening. I have a chosera EP apex kit but I am missing something. I feel disconnected from sharpening and there is something about 'processes' that I like that I don't get from the EP. It is a visceral quality, almost primal.
I don't own any stones except for the EP choseras. I used to use abrasive paper. I do have a XXC for flattening though. I wanted to start small and work up. I also want to keep it simple and ease into it as I return to freehand sharpening as in less soak time and more splash and go. I know the Bester 1200k and Rika 5k are the recommended starter 2 stone set but the Bester requires a long soak to get the most out of it. I was looking at the Shapton pro 1k or 1.5k as an alternate but not sure which or if this is a good place to start. I think the Rika does not require a long soak. Was also looking at the Naniwa Aotoshi 2k (green brick of joy). I do have the Edge Pro Idahone 'steel' as well. I've also made my own leather stropping block that I load with green paste (mu I don't remember) from CKTG.
My current knives are a hodgepodge. Tojiro DP gyuto (VG), Tojiro Honesuki (which I rarely if ever use), Forschner Fibrox, Henkels from the early 80's, girlfriend Messer, 6' lamson (80's), forschner parings. I plan to add a Konosuke HH when they become available again and maybe a petty in place of the honesuki. Steel wise I will be all over the map but so far no carbons now or on the horizon though I would consider semi.
Budget wise I am flexible but you can guess from the stones I referenced that I'm sort of price conscious. I know the Chosera 1k is splash and go but almost 90$. I don't know if it is worth it for a returning novice freehander with no equipment.
Did I miss anything??? Yeah, the question. Am I on target with the stones I mentioned or what else should I consider? Also, I am not a pro chef but maybe that is obvious.
Edited by xofood - 8/16/12 at 3:28pm