Here is three inexpensive knives i have used in learning to sharpen kitchen type knives, along with some of my sharping stones used.
The small Farberware knife has a very hard stainless steel blade, i found my Coor's stone was the best stone to getting this knife sharp enough to slice paper.
You will have to explain to me why you think the cheap knives are hard to sharpen, is it because they have hard stainless steel used in their blades? if one has the correct stones to use hard steel is no more a problem then softer steel.
And how would one get any bad habits sharping these...
This might be a little late but here is my thoughts on a sharping sysyem.
I just received the new Choseras #2000 stone, and after i had used the Choseras #800 the other day, i was waiting to see if the Choseras #2000 would improve my cheap hard stainless knife blades, bought for testing using...
Just from the short time i have been using this forum, i have already picked up so much knife and sharping information, it has changed my total prospective of Chef knives and how they should be cared for.
I thank all who have posted.
I will just post in regards to your sharping needs.
I started with a King 1000/6000 and a good quality stone holder.
I don't feel you went wrong it is made with a quality stainless steel blade.
As for sharping your new knife.
I just ordered this set of Kings water sharping stones https://cheftalk.com/threads/sakai-tohji-kitchen-knife-questions.101942/
As i am also just getting into cooking type knives, and am...