Originally Posted by DevOpsProDude
@foody518 Yeah, I have a forged knife from IKEA (where else can you get a forged knife for $10?) and a Calphalon carving knife I can practice on.
Also just bought the Itinomonn V2 270mm gyuto, so thanks for that. I guess since I live in Oregon, I didn't need to pay the VAT. Ended up being $231.
Cool, and I think it might eventually be worth going back to the Shun and possibly solving your drifting/steering problem on that too. First knives I practiced on were I think a Cutco and a 'Calphalon Pro Forged', or whatever (that I promptly gifted out after it had a proper edge).
Did you get a 400-500 grit stone as well? I think the general advice is to stick to a medium grit stone for learning, but personally I go back and forth on that. On some thicker stainless and existing knives with some use/abuse the coarse makes things go faster. Just reapply marker/sharpie *frequently* so you're providing constant visual reinforcement of what you're doing and feel the edge for burr carefully, which helps build correct muscle memory of your sharpening motion (and not an hour of what the heck am I doing, learn from my pitfalls XD)
We don't pay VAT on European products :)