I recently bought a Konosuke HD Wa-gyuto (240mm) from CKTG. I'm interested now in buying a honing rod and sharpening stones/system, for which I see many options. I have tried to research online a bit beforehand, but there is a lot of technical info so I hope you won't mind if I ask the following (simple) questions:
Is it inappropriate to use a honing rod on a Japanese knife, in particular my Konosuke HD? I read online that this is not a good idea because it may chip knives that are harder than Rockwell 61 and that are very asymmetric. However some people, e.g. "Boar d'Laze", seem to say it's okay if one is gentle:http://www.cheftalk.com/t/58377/do-you- ... ost_295216
If this is true (please correct if I misunderstand), can you please advise what type/material of honing rod would be appropriate? For example I have read many good things about this ceramic Idahone:http://www.chefknivestogo.com/idahone.html
Is this appropriate for my knife, or are there other rods you would recommend as being more ideal?
For sharpening stones, in an online forum "Boar d'Laze" had recommended this set as an excellent deal:http://www.chefknivestogo.com/3pcstoneset.html
Elsewhere I have seen recommendations for the Edge Pro system, which I guess is one of:http://www.chefknivestogo.com/edgepro.html
I'm basically a novice with knives, and this Konosuke HD is my first move up from low-end Forschner. In particular I have never sharpened a knife, although I will be glad to invest time to learn. I'd prefer to invest in long-lasting, quality stones (and/or system) if they are a good value. Can you please suggest what would be an appropriate way
Finally I read people finish by stropping, but I know nothing about that. Can anyone please recommend a product(s) of a similar quality and value to those items I mentioned above?
Thanks a lot,