I came from Italy and own a F. Dick ProDynamic chef knife 10 inches and a 7-Inch zwilling santoku motion (it's not a 4 stars http://database.zwilling.com/artikel...63312/size/600).
Now I own just a very cheap stone 300 grit (I paid that some like 3-4$). but I think who it's better if I use that just for train my self with old knifes. am I right?
what's the kind of sharpening stone who I need for my two knifes (I can spend less than 55$)?
how can I understood if a stone\brand has a good quality?
what's the right grit for the steel of my knifes? maybe a combo 600\1000? 400\1000?