Thanks for the replies,
I think ill just get a DMT CS2 for honing, and maybe a waterstone for sharpening.
Out of curiousity, what tools do you keep in your roll?
Im thinking i only need a 4 slot one for a chef, paring, bread knife and honing rod.
Well, I just took a job in a restaurant that's scheduled to open in a couple weeks, so I may change the contents of my roll to reflect the new menu once I see what I'll need. But I normally have:
1 x
Hand America Borosilicate hone
1 x
DMT CS2 Ceramic hone
1 x
Spyderco Tri-Angle Sharpmaker
3 x
Edgemaker Pro Sharpeners- one of each grit (Blue X-Coarse, Red Coarse/Med & Yellow Fine Honer)
1 x Hand America 5" Med Ceramic Hone
1 x Measuring spoon set
1 x Dough/bakers knife (the scraper kind)
1 x
Thermoworks Thermopen thermometer
1 x
Forschner Cut Resistant Glove (except I have the Large)
2 x Green art erasers (to clean the Sharpmaker rods)
1 x 12" peice of mesh shelf liner- cushions the Sharpmaker & keeps it from skidding around
1 x Bottle Ibuprofen & Tylenol
1 x Box Assorted Bandaids
2 x Med/fine Sharpies
Plus my knives, of course!
My daily carry knives:
1 x 240mm Tojiro DP gyuto
1 x 170mm Tojiro DP santoku
1 x 12" Forschne
r Fibrox Granton Edged Slicer
1 x 6" Forschne
r Fibrox Semi-Stiff Boning Knife
1 x 8" Wusthof Chef's knife
1 x 6" Shun Classic Utility
1 x 8" Kershaw Pure Komachi Bread Knife
1 x 210mm Kanetsune Gyuto
4 x Assorted Messermeister Paring knives (Birds Beak, Clip Point & Spear Point)
Some knives I generally rotate in and out or take when I need, plus some I'll probably start using at my new job:
1 x Shun Classic 10" Chef
1 x Shun Alton's Angle Straight Veggie Knife
1 X Shun Steel 9" Bread Knife
1 x Shun Classic 7" Santoku
1 x Hattori 240mm Forum Gyuto