Tue Aug 20, 2013 12:10 pm
The Naniwa Aotoshi would fill in well there and is a good finishing stone for most kitchen knives.
Tue Aug 20, 2013 4:55 pm
There are a thousand different edges out there that all work great depending on what you are looking for.
I perticuarly like an edge that comes off sharpening on a 1k stone and just a few strops on a 6 k stone.