hi guys,
I've got a Victorinox Fibrox wide blade 8-Inch Chef's Knife and a 7-Inch zwilling santoku motion (it's not a 4 strars. check there [http://database.zwilling.com/artikelbilder/artikelbild.php/artikel_id/63312/size/600)
1) what's the right sharpening steel for sharp mi knifes?
2) do I need 2 different sharpening steel?pls tell me why, I want learn
3) is a set of 2 water stone better? why? but isn't a sharpening steel cheaper?
pls use a basic english, I'm not english mother tongue
thank you
I've got a Victorinox Fibrox wide blade 8-Inch Chef's Knife and a 7-Inch zwilling santoku motion (it's not a 4 strars. check there [http://database.zwilling.com/artikelbilder/artikelbild.php/artikel_id/63312/size/600)
1) what's the right sharpening steel for sharp mi knifes?
2) do I need 2 different sharpening steel?pls tell me why, I want learn
3) is a set of 2 water stone better? why? but isn't a sharpening steel cheaper?
pls use a basic english, I'm not english mother tongue
thank you