Hi Mark, how long do you get for life of the stone on the Edge Pro,
Have looked up a bunch of the freehand / edge pro, and leaning for the edge pro, I don't have the time / skill to make sure it is flawless of the bat. I think I will end up doing it by hand, but not for a while.
Also what extra stones would you recommend, some people are saying need up to a 6000 grit for a Japanese knife, others 10,000?
Also what other kit / accessories would you order?
What meat cleaver would you recommend, need something for chicken bones, doing about 5lbs every other week