I am a novice when it comes to knives and sharpening them. I am a long-time user of Chinese and Chinese-style cleavers, but have never owned a nice one until I recently purchased a Richmond Fanatic Thin Cleaver. I'm thoroughly enjoying it. It's a bit of learning curve because it's longer & heavier than I'm used to, but I'm getting there. I am now able to do a Martin Yan single-cut-&-roll-deseeding of a jalapeno pepper with it.
I am ready to start learning how to sharpen my cleaver and am about to buy some accessories to that end, and wondered if I was missing anything, or if I needed something different or special when sharpening cleavers or AEB-L steel, as opposed to other styles of knife.
Here's what I'm planning to buy:
1) Tojiro Sink Bridge (http://www.chefknivestogo.com/to1.html
)--I would buy the Naniwa because it costs half the price, but my sink is small and only 13.25 inches front-to-back, and the Naniwa would not fit.
2) The CKTG 5 Pc Sharpening Set (http://www.chefknivestogo.com/3pcstoneset.html
3) The DMT Extra Extra Coarse Diamond Plate (http://www.chefknivestogo.com/dmtextracoarse.html
Thanks for any help or feedback!