I apologize if this question has been asked before, I searched but couldn't find anything specifically about this.
I just bought a Global 8" Chef's Knife and according to them I should only use a ceramic steel on it. It seems there is varying opinion as to whether or not a ceramic steel is absolutely necessary vs. using a regular steel.
So I have some questions:
1. Do I really need to use a ceramic steel on it?
2. If so, do I need the Global ceramic steel, or are all ceramic steels pretty much the same? The Global ceramic steel is much more expensive than other brands it seems, around $100 whereas a MAC 8.5" ceramic steel is only $15.
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