New to sharpening
Hey guys- I had upgraded my kitchen knives a few years ago and paid to have them sharpened professionally. They came back great, but it’s something I feel I should be doing as I already take extremely good care of my kitchen tools. I’ve been lurking on this sub for several weeks and think it’s time to ask for a little direction. I have the Shapton 1000/5000 grit combo picked out. I’m also considering an Atoma diamond #400 flattening stone and a basic strop. Do I have the basics picked out? My main knives are ginsan and super aogami. I have older stainless I’d practice on first. Thanks for taking the time to respond!