I received a new Henckels chef's knife as a Holiday gift and I absolutely love it. My question is about keeping it as sharp as possible for as long as possible. I'm not very confident in my honing skills, and fear that honing it while it's still sharp might hurt the blade more than it helps--at least while I'm still in the honeymoon stage.
Should I hone it with a sharpening steel on a regular basis, starting now, or do I take advantage of the factory edge for as long as possible before I start messing with it? I also have one of those Chef's Choice manual sharpeners.
Thanks in advance