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Don't start using a coarser hone with the Tosuke. That is not the answer. Be sure you are using considerable downward pressure as you hone. That is the key.

No need to duck.

My wife would agree with you as a matter of fact. Everytime she uses one of my Wustoff Kitchen Knives to pry something up. So what if it has a slight bend in it it still cuts...

When you get the blade you will see that one side is convex and the other is concave and that will be clear to you.

Any info you may have read relating to honing western razors you need to forget...