Hi, I just purchased a Tojiro DP Gyuto 240 (http://www.chefknivestogo.com/todpchkn24.html
) and I am wondering what would be the best way to (affordably) maintain and sharpen it. BTW I also have a Wusthof 8 inch Grand Prix II Chef's knife I've used only a few times. Gonna be using the Tojiro for everyday prep and workhorse duties in the kitchen i work in.
Right now I have a standard honing rod from a cheap block set of Henkels from my house. I also purchased an Imanishi combo waterstone (http://www.chefknivestogo.com/imtwosi1kst.html
) but haven't used it yet.
My main concern is if the rod I would be using would hurt or damage my Tojiro in any way. I read through some posts on this forum and cheftalk that steel rods can damage Japanese blades. Would it benefit me to purchase a fine ceramic rod such as the Idahone (http://www.chefknivestogo.com/id12cerodwna.html
Also any general sharpening, maintaining or tips for these blades would be much appreciated.