I'd been thinking about getting a Kramer for a while now, and the New Yorker article pushed me over the edge (not to mention that my teenager just got a set of Shuns from her godmother and now her knives are better than mine!).
So I just bought a Kramer chef's knife at Sur La Table, and the salesperson told me that I had to buy the Kramer steel because I wasn't supposed to use my Japanese ceramic steel on it. Is this true?
I can't wait to use it tonight and compare it to my Global and Shun Classic knives. I'd like to hear how any of you like your Kramers, and how they fare against your other knives. TIA.