Hi, I'm new to knives, I didn't realize how new!
Been using a Zwilling 8" Chef's, with a slicing and paring knife for pretty much everything for 20 years. And doing without sharpening it (!) hardly ever, or steeling it. No wonder i wanted a new knife. A rivet came off so I'm sending it to zwilling to see if it can be repaired or what they suggest. I didn't beat it up or put it in the dishwasher.
Meanwhile, I just bought a Hiromoto AS but realize I haven't a clue about caring for it properly--or even if it's at it's proper sharpness to begin with.
I actually recognized David Martell's name from other forums, which means I'm learning something.
Been reading and watched a video about honing and stropping. Even think a piece of cardboard with metal polish might be a nice thing just because it's so low tech. But I don't know what the optimum sharpness for this knife is. Or how to keep it that way with other tools. Or how I can tell what angle the blade is at. I'm also a little scared of the sharpness. Should I take a class for technique? I didn't know you could be a nerd about knives! I mean there's terminology and everything!
My Hiromoto doesn't push cut paper out of the box--Do I need it that sharp?!
Lots of questions. I guess, like anything, when you look deeply things become much more amazing.
Thank you for this forum.