I recently bought good knives for the first time (a japanese-style chef's and paring from Wusthof), and have a few questions.
1. Storage - what is a good way to store these things. I'm not sure if I can install magnetic strips (rented apartment), so I was wondering the best way for what will probably end up being a mixed set of knives. Space is an issue.
2. Honing - haven't bought a honing steel yet, but know I need to. Any brand suggestions or places to go (I live in l.a.).
3. Sharpening - worth buying something, or just wait and go to a professional?
4. Cleaning - I've just scrubbed the blades with soap and water, and kept them dry. Should I be doing anything more/less. I assume the dishwasher is out.
5. Any other care tips.
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