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this is what i have read. that grooved steels kill yoru edge faster then a smoooth steel. and wanted to know what everyones thoughts on this were.

so i've been reading around at some forums. and many people say that having a honing steel that has no grooves is better for your edge, then a steel with grooves, especially for japanese blades. is this true? how much of a difference does it make?

went to my local williams sonoma(sp)? and got to hold a 8" shun classic chefs, and an 8" global g-2 chefs. i'm not sure if i like teh "D" shaped handle on the shun. when i grip the blade with my index and thumb it felt really comfortable, but when i gripped only the handle wasn't sure if i...

thanks everyone for your input. i would get wusthof knives, or any other knife that has a bolster that extends all the way to the blade...because when i slice thinigs, i use the heel of the blade, or very close to it. so far i've heard good things about shuns and globals, and i'm considering...

i mostly chop/dice/slice onions, clean off fat/cut pork loin and ribeye, skin/cut salmon/mahimahi, and cut other veggies.

quick question. why is it that Chroma says that a steel will damage it's edge? and do you really need a chroma stone for goood results?

hello everyone, heres my first post/thread hope it's not too annoying.:smile: I got my first knife about 6 months ago from my boss. It's a Wusthof Classic paring knife. i read alot of good things about these Wusthof knives, but today at work, i picked up my knife, and noticed that there was a...