I added a Shun knife to my Wusthof set but I was wondering if I really need to get the Shun steel.
I heard you want a smooth steel to avoid chipping the VG10 edge? Using the shun steel would be no brainer with the angle guide built in.. but I am not sure if I need to spend $40 which almost cost as much as my little shun knife.
Maybe a couple of swipes on the bottom of a ceramic bowl will also do well?
Maybe not steel it at all and send it back for sharpening once a year?