Sharpening Knives (fillet, japanese, etc)

Kit_172329

I am currently equipped with 1000, 3000, and 8000 grit water stones.

questions:

- nagura stone substitute? do belgian slurry stones work?

- should one sharpen his fillet knife? if so then how?

- as far as single bevelled knives, eg japanese yanagiba/deba, anything to keep in attention specifically?

stenehjemj

Are you signed up for the sharpening class? You may get a faster response of you ask this in the comment sections of the class. This is more of a community forum and getting a response from someone that works at ChefSteps can be more hit or miss here.