For a Japanese knife, get a smooth steel, and it is not for sharpening at all. It is just for adjusting the edge. All you need is a couple of light swipe along each side of the edge before cutting. And for gawds sake, do not slap it on the steel like you see on t.v., just a smooth delicate swipe or two is all it takes.
Never us a grinder or belt sander. That stone will be all you need, unless you just want to be fancy.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."