Hello got a konosuke hd2 270mm gyuto and a 210 tojiro shirogami gyuto and a 220mm victorinox chefs knife and a 150mm tojiro shirogami petty. Stones 220 king 1000 king 3000 naniwa superstone and 6000 king And a ceramic hone. Also gonna order a boardsmith end grain board next month. Thats everything i need i feel or?? Just cuts vegetables and boneless protein. So my knifeskills is pretty slow and bad any good tips to learn or some tips?