I'm fairly new to sharpening and Japanese knives and would appreciate some advice. So far my sharpening has been limited to have a go with a Chroma #800 grit medium whetstone and using a minosharp pull through on some globals and Porsche 301's. After some fairly extensive online reading I've purchase a couple of Blazens as my first decent Japanese Knives (240 Gyuto and 150 petty). I don't really want to go down the route of freehand sharpening (although I've no objection to a few strokes on one if required) so I'm looking to purchase a sharpening system I can learn to use. I've narrowed this down to the EP Essentials kit on CKtG but would appreciate a few questions answering so as to set me on the right track.
I'm only a hobby cook so I guess sharpening will be fairly infrequent, but will I need a ceramic hone to use as part of finishing the sharpening process? Would a few light strokes on this be required to keep the edge between sharpening or should I just use the EP for this? Would a strop be better / of any use at all, or is the EP all I need to give me the sharpness I require for my usage?
I would appreciate if someone could confirm that Blazens are 50/50 with an approx 15 degree edge (asymmetrical) as I've read conflicting reports.
This knife and sharpening business can get pretty technical so I was just looking for a bit of simple advice as to the best way for me to keep the edge on them. My Blazens OfTB were scary sharp, shave hairs of the back of my hand with ease. Fit and finish top notch and I'm absolutely loving using them.