^^^ short reply... your Wusthofs are fine - just need to practice your freehand sharpening. Flatten your stone if it seems to have dished. I think there's a sharpening thread around here that should help you out. Japanese knives are wonderful, but the only one I use is a Gyotou, which is their version of the western Chef's knife. The rest are specialized and I wouldn't know where to start with them. Probably put an eye out or something. If you and your family/friends/guests like what you put on the plate - you don't suck.