Awesome piece! Maybe I'm missing something, though. You exclusively use a honing steel and never put on a fresh edge with a whetstone? I know the article is for home cooks who probably won't take the time to learn how to sharpen on a whetstone, but at some point doesn't your edge become beyond saving with a steel?
This is a bit embarrassing but I own far too many Japanese knives. I have everything on your list except the APEX cutting board. Is it the same as the Hasegawa?
Thank you, Adam. Your tips are great. I'm just a home cook but since I got Septic Shock last January I've made nearly all the meals my husband and I eat. It's easier to make sure I'm getting what I need and my husband loves home cooking. Because I'm still recuperating and although I can stand in the kitchen I still need a walker to get anywhere. So prep, which I used to hate, is now my best friend! And my new best friend deserves the best knives. Happy holidays!
Awesome piece! Maybe I'm missing something, though. You exclusively use a honing steel and never put on a fresh edge with a whetstone? I know the article is for home cooks who probably won't take the time to learn how to sharpen on a whetstone, but at some point doesn't your edge become beyond saving with a steel?
I've had my Global knives for more than 20 years - they are still in great nick and hold an edge really well. Wouldn't be without them!
This is a bit embarrassing but I own far too many Japanese knives. I have everything on your list except the APEX cutting board. Is it the same as the Hasegawa?
Thank you, Adam. Your tips are great. I'm just a home cook but since I got Septic Shock last January I've made nearly all the meals my husband and I eat. It's easier to make sure I'm getting what I need and my husband loves home cooking. Because I'm still recuperating and although I can stand in the kitchen I still need a walker to get anywhere. So prep, which I used to hate, is now my best friend! And my new best friend deserves the best knives. Happy holidays!