Hey. This is my first post, but I have been around a while. I am a home cook, and have purchased some knives from CKTG that I really enjoy. I am getting to a point that I am ready to sharpen at least one, but I am have lots of questions, even after reading plenty of threads/reviews/videos here.
My current go-to knives are an Artifex 210 Gyuto, CCK small cleaver, cheap kitchenaid paring knife, cheap kitchenaid nakiri, and the Goko Damascus 240 that is on sale right now is on the way. The last one is also the reason I am interested in looking for a new sharpening method. I also bought it because the 210 was starting to feel kinda small, and my GF and I usually fight over the Artifex. I also have a decent set of ceramic knives I barely use, but give to novices in my kitchen. I also have a ceramic idahone.
Now to the real questions. I have a set of DMT dia-folds(C,F,EF,EEF) that I have been using on my pocket knives for some time. They are quick, clean, and get a pretty good edge. I use the marker trick a lot to make sure I am doing what I should be. My like for them had me looking at their DuoSharp Plus series with the bench in XC,C,F,EF, (~$130) because the dia-folds are in no way big enough to handle a kitchen knife I don't think. The more I thought about it, the more it just didn't feel right to sharpen nice Japanese knives on a DMT stone. a little research said there were better methods. Some people still like the DMT stones for their kitchen knives though.
Are the DMT plates good enough to sharpen an array of kitchen knives? Could I do better with some stones? I have been looking at the 4pc(Arashiyama), 5pc, 8pc, Shapton glass, and B.B.C's suggestion from another thread ("If your looking at shaptons, I would gab the 320/1k/5k pro set and the strop set w/ holder and diamond plate.", waterstones-i-m-lost-t5329.html
). Is it worth learning to sharpen on stones? I imagine this is something I will do for a long time since I have plenty of pocket and kitchen knives to keep sharp, but they are a little too expensive to be making the choice over and over and over... I have even considered using DMT for the lower grits and maybe finishing with some waterstones... I am just a lowly home cook haha.
I understand it is an investment, and I also want to protect and get the most out of my knife investments, which I don't see ending any time soon. Any advice is welcome. I will happily admit I need some direction. It pains me now to think about the knives and sharpening techniques my mom used while I was growing up.... Thanks in advance!