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Cookware

Wusthof Asian-Style Knives - Honing at the Correct Angle

annazianna | Jul 25, 201809:31 PM     7

Hi, I have a couple of Wusthof Asian-style knives which I love using, but I have been having trouble keeping the correct 10 degree angle on the honing steel and as a result they are often not very sharp (I am not a geometry whiz). I have a couple of the Western-style ones as well, so for them I was just going to use the Wedgek orange 14 degree cone on the honing steel - problem solved (http://www.angleguide.com/).
However I can't find an equivalent product at 10 degrees anywhere. Of course there is the Wusthof Asian-style sharpener, but I'm worried that constantly putting them through a ceramic slot will shorten the lifespan of the knives as ceramic takes small amounts of steel off every time you use it, and because the angle at which they are sharpened is so small, they need honing more often than other equivalent knives. Any thoughts? Is there an equivalent product with a 10 degree angle? Or should putting the knives through the ceramic slot literally every day or couple of days be fine?

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