My apologies if this may be a repost, but there seems to be a lot of misinformation out there regarding the question I'm about to ask.
I'm the proud owner of a masakage Yuki gyuto (have extra cash and want to get the masakage koishi next) and have a question regarding sharpening/honing.
For stones I have an imanishi 1000/6000 grit combi stone as well as a estimated 10,000 grit natural Japanese water stone. I, for the time being, do not have a honing steel due to not being aware that I might actually need one for a Japanese knife.
Now for my questions: 1/ What is the traditionakmethod of keeping a Japanese knife razor sharp? If it is strictly stones, how long will my knife/stones last if I sharpen it every day, before and in between lunch and dinner service?
I want my knife to last for my entire cooking career (unless some unfortunate event takes place). What is the best way to elongate its working life if I have to take it to a stone every day?
Will using a fine ceramic honing rod be useful? Will it hurt my knife? Is it redundant to get one if I have very fine stones?
Any and ALL information you may have on this topic is greatly appreciated. Especially the advice of those who are very familiar with sharpening and honing Japanese knives.
Thank you in advance for your time in reading this as well as responding if you happen to do so!