While I've been cooking for many years, I haven't really invested in any good cookware until now. Recently, I purchased the tri-ply Tramontina 8 piece set, which I absolutely love. I already have a good blender, food processor and a instant read thermometer. So, I wanted to finish up the basics with getting a good quality knife. I have picked the Wusthof Classic 8-Inch Cook's Knife, however the hard part is picking a good sharpening stone. I've narrowed it down to either Naniwa Economical Waterstone (1000 Girt and 3000 Grit) OR King 800/4000 Combination Waterstone. I am having trouble deciding which stones to get.
I would love to hear your personal experiences or advice or which sharpening stone would be best. Thanks.