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A wetstone is ok if you want to take a lot of time to learn it and have a very steady hand. But why don't you take a Lansky system and have a perfect result every time? You can even buy seperate stones for it for better results.
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the sharp minds of the knife thread
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Try... NANIWA wet stone....this is for vegetables
Arawn
salad
goodmanlongtime
@root
A few questions for the sharp minds of the knife thread.
Can someone recommend a (cheapish) whetstone and some training wedges? I don't have fancy Japanese knives so I understand I want something like a 400/1000
Can someone tell me what a steel is for and if they wear out?
My Father-in-law(ish) has a one of these which I like using:
Global handles and my hands don't get on though. Can any recommend something with a similar shape blade? Can it be had for £30?