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Just got a miyabi knife and I have no clue how to sharpen it. any recommendations on what whetstones to buy?
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I've been getting by with an old zwilling chef's knife for the past 5 years and have been using a hand held pull sharpener. However, I've finally taken the plunge and bought a few miyabi knives to use. I doubt a pull sharpener would suffice. Should I just get the 1000 grit miyabi stone? or should I buy that and a high grit finishing stone?
Thanks ahead of time
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