So much out there it's really overwhelming and I know there are so many threads and videos and articles and forums dedicated to this but humor me just for a minute if you don't mind haha...
So I've been meaning to pick up some stones for the longest and I'm going to sometime this week, sooner better then later. I have a very limited budget for now because I have recently been rebuilding my kitchen tools collection and spent some money on some knives I needed and one I didn't.
I was looking at the King 1000/6000 combo stone.
First question is more just asking anyone's opinion on that specific stone.
Second would be is there a different stone you'd recommend instead of it in the same price range? I've found it online very cheap, like $40 cheap so I'm trying to stay at $50 or below. I don't want to go a dime higher then that right now. I fully plan on eventually getting a really nice set of stones, whether literally a set or just picking up 3 or 4 stones individually to form my own set and will spend up to maybe $300 to $400 total for that, but I won't be doing that til at least Christmas and it will likely be a gradual process starting then and completed by late next summer, so if you don't mind, please no suggestions of "just get the good stuff now", currently it just isn't an option.
Third would be what else will I need? A strop maybe? A stand? Probably a small cheap bucket? This is another reason I want to stay at or below $50, I figure there will be another $30 to $70 of stuff to purchase.
So just as some initial background I have zero sharpening experience. I had a friend who lived close who sharpened and fixed my knives a couple times in the past who isn't local anymore.
I do already have an Idahone 12 inch ceramic rod that I use on all my knives to keep them as true as possible.
My knife collection is nothing spectacular.
As of now it's the following:
Tojiro Gyuto DP 240
Shun Classic 6 inch Chef's Knife
Global GS-38 3.5 inch Paring Knife
Richmond Artifex Wa-Gyuto 240 currently on the way.
Chicago Cutlery Walnut Tradition Bread Knife
4 knife set of some crappy Wolfgang Puck block set knives to practice on, probably 8 or 9 years old.
A pretty decent, thick bamboo end grain cutting board that I keep reasonably well oiled.
Planned additions in the coming year:
Mid-range boning knife
New kitchen shears to replace the 30 year old hand me down hot garbage I currently employ. Probably will go with the Richmond's.
$150 to $250 Gyuto and a much nicer cutting block, cause I just can't help myself. But not til I, A) get my sharpening skills to a respectable level and B) pickup a ton of other kitchen tools and the other 2 cutlery items above.
Any help, information and opinion would be much appreciated. For reference I am no longer a line cook or even employed in the restaurant industry as of now, this is all for home cooking, but I do cook at least 4 times a week and a wide array of foods and do some small catering jobs a few times a year.
Thanks in advance.