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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?

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...