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Help! New knife, but I'm intimidated by honing.

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Help! New knife, but I'm intimidated by honing.

jaykayen | Jan 25, 2009 01:00 PM

The two good knives in my kitchen are a 10" Messermeister Elite and an 8" Shun classic (chefs.) But I just checked my steel, and it's grooved. So now I'm looking at the cost of a new steel or stone. I'm scared to mess up my edges, though. I'm thinking about returning the new Shun, and buying a Tojiro DP plus a sharpening stone? But I don't know what kind of stones I'll need, and the cost I should expect?

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