Inspired by the hard rubber risers at the bottom of the Suehiro holder, I thought about how useful the risers themselves are for a quick and dirty holder,
Mikey nailed it but...
I think a further point relating to steel/heat treatment/style of sharpening and use in the end... all tend to be factors
I ordered the 240 instead, since I have quite a few 200-210 blades.
Going to the le creuset outlet tomorrow they should have some pretty sweet deals
In my experience with carbon knives (damascus or monosteel) if it's leaving black on your food you're letting the patina go too fast. Once you wash the