I am in no way an expert when it comes to what blade steel is made from, but I do get what the variety of steels represent when it come to honing and holding an edge. I recently purchased my Delica4 ZDP189 and at first it seemed that it was going to be the most arduous task to maintain the razor sharp edge that it came with NIB. But after much trial and error, and with my zero tolerance for a less than razor sharp edge, I think that I have a simple and effective technique to hone the edge to GRIMM sharpness. I use the Lansky Ceramic Crock Sticks that come in the 20 & 25 degree wooden carry box. and by the way these rods kick ass on just about any blade steel. For this particular steel, I just use the dark rods and stroke downward, perpendicular to the wooden box and position them in the 20 degree holes. Its up to you how many times you need to stroke, but alternate sides of the blade with every stroke. You will find that eventually, with simply checking the hone by finger, it will become very sharp. You should use firm to hard force on each stroke along these rods as this steel just will not relent unless pressed into reform against the appropriate sufrace. Next, use the white rods in the 25 degree holes and stroke each side starting with moderately light to very light passes and again alternating passes. By this time the edge should be scary sharp. The final step I use is a dry leather strop with firm pressure with the edge trailing the direction of the pass. Five passes per side and your blade might just meet even your most demanding of sharpness inspections. I know this is lengthy but it really works for me....Good luck!
