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Home Cooking 19

Just bought a wusthof classic chef's knife, now how do I make it last?

twinmommy | Jan 25, 200503:27 PM

The salesperson said if I get it sharpened once a year that'll be fine, but from what I gather on the internet, I also need to be using a honing steel every so often. Is that really necessary? And if so, will I ruin the knife if I don't hold it at the exact 20 degree angle required?? All advice appreciated!

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