Hello! I cook at home, ie. I am not a chef. But I love good food, and due to suddenly having more money I am planing to get proper knives. I have always used cheap knives and a roller sharp, or ceramic knives from dx.com (you can't get them cheaper, and they do an OK job). But now I am upgrading my knife arsenal, I got a Mac TH-80 for Christmas, I have a Global GS-5 that I got crazy cheap in the mail, and I plan to order maybe one more knife. I think it will be Japanese, have to read up on this before I order. Now that I have these great knives I want to care properly for them, that means sharpen them too. I am thinking whetstones, maybe a rod too if I need it, keeping them far away from my roller. Over to my problems. What whetstone to get? Google showed me a few thousand, it needs to be shipped to Norway. Do I need to worry allot about breaking the knife when sharpening on a whetstone, I do not believe I would be able to maintain a certain angle the entire sharpening process, I am not that exact and well, I don't want to have to buy new knives. Do I need a rod/rods? Thank you for all replies!