Hi I'm new, I'm just getting into cooking and was recently gifted a 9" Messermeister Meridian Elite chef's knife, after searching it seems I'll need something to hone and sharpen it however I could use a little help narrowing things down. Oil stones or water stones, natural or synthetic, which grits/how course? I figure I'll need two or three stones, a course and/or medium and fine. I'm leaning towards oil stones since I've read that they don't wear as fast, also is it better to actually use water on oil stones as I've read some posts stating such as well, if so why? Also is there any other maintenance beside flattening them? Besides stones I'm a little worried about the convex edge, I know one can use the whetstones like normal and end up with a V type edge but I think I'd like to see if I can keep the convex edge first. I saw a post about using a mouse pad and some sandpaper but would honestly prefer using stones, would a technique like this work well with the Messermeister Meridian Elite as well...(skip to 14:10) Lastly how do you hone a convex edge, would a normal honing steel work or can I simply use the fine grit stone for that, or would a leather strop work better...I'm confused haha? Would like to keep everything under $150, though if needed I can stretch $200. Anyway, any help will be appreciated, thanks!