Sharpening and steeling, the first questions I received a global 10” knife as a present a few weeks ago and begun to read about knives for its maintenance. I stumbled across this forum and begun to voraciously read the postings. Since then I began to read and learn about knives, I have realized how ignorant I am and how much I can learn from the many contributors. I have found particularly interesting and helpful the postings of boar_d_laze, Phatch, Phaedrus, and several others. Based on several of those postings I bought a King stone 1000 grit, and I am anxiously waiting for a Kagayaki Basic Petty 125 mm. I will then own a Global 10” Chef knife; an 8” Chef knife, 8” Santoku, 10” bread knife, and 2 3” paring knives from Wusthof, a very old Gerber Chef knife, and the incoming Kagayaki basic petty. I also have a Japanese Usuba that I never used (I received it as a present several years ago and I did not know how to use) and I now do not know what type of steel it is or the maker since I cannot understand the characters in the box or the knife itself. As I continued to read I realized that I have never sharpened my old knives and that I need to start learning and I begun by buying a kings stone and a Calphalon 10” steel. Reading my lines I feel a bit embarrassed by my ignorance (more than a bit actually), although I am very willing to learn. I would like to respectfully request help in answering a few questions, and perhaps by sharing any advice you might want to share: 1) How can I identify the maker and material of the Usuba I have? The material and tuype will define the care I need to give it 2) What are the differences in sharpening angles between the Kagayaki, Global and Wusthofs? Is there a difference in technique? 3) Do I need to sharpen the bread knife? If so, how? 4) Should I use the steel after the stone in all of them or only in some of them? I am a bit intimidated and very excited by the prospect of starting to learn. I am also grateful for your help.