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I have a couple of nice Japanese kitchen knives, and a whetstone in two grades. I can sharpen them reasonably well using the stone, but does anyone have any good tips for improving my sharpening skills?

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Great question -- I'm in a similar boat! I can get my Japanese knives pretty sharp on the stone, but I can get my European knives much sharper. Embarrassing, as the whetstones are Japanese! – Harlan Jul 12 '10 at 1:42

Learn from the masters :)

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Note that the third link is in Japanese :/ – Joel in Gö Jul 15 '10 at 20:05

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