I recently purchased my first "serious" chef's knife, a used Kikuichi TKC 240mm and I'm presently putting an order together on ChefsKnivestoGo and wanted to see what you all can recommend. (I live in Mexico and come up every summer for a few weeks of vacation, so this will probably be my one opportunity to purchase these sorts of things until next Christmas.)
I've read a lot of good things about the Shapton GlassStones. I've never sharpened before so I just want to get one stone to begin with and see if I like it before I invest in more stones. The previous owner of the knife says it was sharpened up to an 8000 grit, so I assume that means I won't have to do the initial sharpening, just maintain the edge. What one stone would be best for me? The 1000 or 4000? Or something completely different.
I'm also ordering the Idahone 12" Fine Ceramic Hone and sheath.
Also considering the Tojiro DP 90mm paring knife. Is this money well spent, or would I be better off just using decent semi-disposable paring knives and investing that money elsewhere?
Any other "must have" recommendations for the beginner?
Thank you all so much. I know there are no "right" answers to these questions, but I'd help a lot to see what some of you think.