Great to stumble on such a wealth of knowledge, have been reading a bunch of information here and absorbing. I do a lot of cooking at home, entertaining, smoking meat etc and worked in a restaurant in my late teens for a few years. Really enjoy using good knives, however have survived for the last ten years on Henkels four-star chef and paring knives.
For my birthday last week, my wife bought me one of these:
For some reason as I've read through this forum, these don't get much - if any - love. However, it's mine and a thoughtful present from my wife, and so I'd like to learn how to keep it sharp, look after it properly and ultimately to team it with complimentary blades of different sizes and usage. To be honest, it's a revelation in terms of knife / blade feel, sharpness and hand fit - I really like it.
I gather that I will need to buy a stone or two to keep this honed. There have been mentions of strops as well, more than happy to procure these things but do need some advice as to where to start. I really, really like using a sharp, healthy knife.
So, if I could ask please:
1. What's the best way to keep this sharp?
2. Why the lack of love for this brand?
Thanks all, I hope to learn a lot.
Cheers - Mike