I am new to Japanese knives and I need help with learning how to take care of them. I have been trying to educate myself, but the more I read on the internet, the more confused I get!! Every new thing I read seems to contradict the last thing. I need help!
I know that honing is to realign the blade edge, however I have read that Japanese steel may not require this. On the other hand, I have also read that all knives, including Japanese, require regular honing.
When it comes to honing rods, I have read that regular steels should not be used for Japanese knives as they are too soft. I see ceramic rods recommended frequently for Japanese knives, but on the other hand I've seen ceramic rods NOT recommended as they will really be sharpening the edge because it removes some of the metal from the edge and that this is bad. I've read about the This Site Not Allowed Here.com borosilicate rod to be the best for honing Japanese steel, but then I also read about this not really being beneficial and to use a ceramic steel or nothing at all.
Then I've read that Japanese knives shouldn't be honed at all and should just be sharpened as necessary on waterstones. And then there's stropping...
So what is the deal?? I am going crazy! What is the correct info and how do I properly care for my knives?
Please help me!