I am posting in near-complete ignorance here, so let's get that out of
the way up front.

I received a Wusthof Grand Prix II santoku-style knife for Christmas.
I previously didn't know much of anything about knives, so I am
playing catch-up.

I understand what the hollows on the sides are for. I understand the
importance of honing. But in trying to find out how this knife should
be sharpened (I'm assuming professionally--again, total newbie here),
I have become confused by conflicting info I've found on the net.
Probably posted by people in a simliar state of ignorance. I've seen
it implied in a couple of places that this knife has some sort of
'special edge' that complicates sharpening, but I think people are
getting the 'Granton' hollows mixed up with other types of Japanese
knives that *do* have... multiplanar? edges.

The Wusthof website has only generic knife care info.

So, bottom line... Does my knife require something other than
straightforward sharpening?

Thanks in advance.