Hey guys, I'm new to this forum, and I'm looking for some advice on sharpening. I recently bought a Shun Premier 7" Santoku knife (Amazon sale, got for $70), and while it's sharp now, it won't stay sharp forever. So I have several questions regarding sharpening. If I don't let the knife go really dull, by taking good care of it, do i still need low grit stones? If I sharpen regularly, which stone should I buy? What grit should i be sharpening at? (I currently don't have any stones) I also have other knives, so would the stone work for those as well? I do have SOME experience with freehand sharpening, but not much. I worked as a part time cook in high school, and the chef showed me once how to sharpen. So any advice would help. Thank you guys in advance!