I want to ask the more experienced guys here about honing. I've read conflicting reports about the practice. Most say use the ceramic rod before each use of the knife. Others say they'd never take a rod to a good Japanese knife. Opinions?
My new knife of choice is the CarboNext 240mm gyuto. Should this be honed or just stropped? HRC around 60. Is it a matter of steel hardness/type or edge angle, how acute you try to get?
I'm getting better at sharpening but still a bit new. Have read Chad Ward's book.