I'm not a chef or pro Knife sharpener. But have been keeping razor plus sharp hunting and working blades for over 50 yrs now.
Personally I'd get\have a smooth as you can get it steel. Ceramic. or flattened Diamond. and use that every time (coupla light laps each side b4 I use it.
""Another important tool is The cutting board. Do you have a wood end or Edge grain board?""
What is the difference.
If steel alloys that sensitive. It can't be a good thing?
Both my Wusthof and Mundial (8 in\6 in) will cut thick skin tomatoes with their own weight. Just push\pull the...
For a decent working Boner.
I use a meatworks $27 special 6in narrow. Curved stiff blade.
Professionals use them ALL day. very day on piece work rates. They KNOW what's best for that job.
Most of my others are Wusthof.
But I can't find a decent Boner that works in any of the fancy...
Buy a cheap knife. Second hand will do and practice sharpening.
I'd go a combination stone (wetstone) 8000\2000 or 1000\4000
Plus, Myself a 10 in 600 grit Diamond steel from Mitchel Catering and an old worn smooth Dick. same size 600 diamond stick too.
with a Smiths type single pull...
some fancy work going on here.
I have a $30 500\1000 wetstone. a 1000\4000 $48 same. with a 600 grit Diamond oval steel and a worn out smoother diamond steel around 25yrs old or more.
and a 3 inch old army leather belt for stropping. had it for my cutthroat yrs ago
A good all round Japanese knife that is touted a lot and see a few of too Are the Tojiro
They have the r Gold 10 inner core and outer wraps. also do Damascus. metal handles (I don't like) and single layer steel too.
VERY good pricing.
I have a couple (almost) and have a few mates with...
As an old home cook and long time Wustohof owner. As in I've just bought a new Torijo 150mm Utility to replace my 40 odd yr old .worn down to blade thickness 6 in Wusthof Classic. And my 8 in classic cooks is away getting changed for a new one (Hairline crack in spline
Their warranty is...