I have some Christmas money to spend and I decided to buy a good knife. I've been looking at Henkel's Professional line and am wondering which, if you had to choose between them is better... The 8-in chef or the 8-in santoku? They are both about the same price and I'm a bit puzzled as to what they do differently (apart from the fact that one is significantly heavier and the other has "aeration" dimples on its blade).
Also, in order to keep these as sharp as possible, I'm wondering what are my best options:
1. a sharpener (like Henkel's) AND a honing stick made of brushed steel
2. a sharpener and a diamond-encrusted honing steel
3. just a diamond-encrusted honing steel
4. something else?
thanks for telling me what works best for you!
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