Thank you Chemicalkinetics. Your post inspired me to finally get serious about owning a couple of nice knives and learning to care for them.
So I went to SLT & bought a chef’s knife from the Miyabi Koh line. Also purchased a Wusthof universal sharpener and a steel sharpening rod on recommendation of SLT sales. (yes, my knife maintenance program has been The Pits.)
In searching through YouTubes on knife care I noticed one blog saying that his Japanese knives require a ceramic honing rod because the steel one is not aggressive enough.
Would you agree?
I did look at the Chefboyardee knife sharpening matrix but. . . ? Too many variables for my poor head to wrap around?
And piling through the interwebs is like leaping headfirst into the vortex. If you have a favorite source for knife care tutorials, well, let 'er rip. I’m not likely becoming a knife junkie but I respect the new knife. It’s so beautiful and wonderful to hold and use. Sort of a revelation, really.
(Also: bought a good maple end-grain cutting board. . . And am practicing on the knives I bought at Tuesday Morning.)
PS: Going here because you specifically address the Miyabi knife line. Sorry to mod if I missed the correct thread target!
