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Use the underside of a ceramic plate/bowl/mug it's way more convenient and also probably more abrasive. Have gotten pretty much every airbnb knife to work that way.
Also @sorethroat I really don't understand how any knife would be able to hold an edge for 5 years, or how a honing steel can maintain a carbon steel knife.. or maybe I'm just jealous that I have to resharpen my W1 every one or two months!
youClown-
Me neither. I'm not saying it's a razor edge, but I haven't sharpened it once, and haven't felt the need to. We don't mash it on bones or tough stuff, so we have looked after it quite well. I bought it from a Japanese knife shop on great Portland street in early 2019. Maybe my standards for sharpness are just not high enough though.
sorethroat
https://youtu.be/v2KThQu7CRY?si=RrQPpv1XhUmTSYlY