So basically after working as a line cook for a while I've landed a job at an upscale restaurant in the kitchen. However, my knowledge of knives is admittedly (and embarrassingly) lacking. The knives I'm used to are cheap, replace every 30 days that the restaurant supplied. No sharpening tools, just a honing steel. At my new job we are required to bring our own knives and are obviously responsible for maintenance and care of our own knives.
When I'm researching how to sharpen and care for knives I'm getting conflicting answers. Some say hone first then sharpen, others say the opposite. Some say use a whetstone, others say use a natural or water stone. Some say this grit is what should be used others say this. It's all very conflicting and confusing for someone new to "nice" knives.
Is there a good book or online resource that details everything A-Z about maintenance and sharpening? I have a lot of questions but find it hard to get quality answers. Basically what I'm looking for is a complete walk through of step 1 to finish so I can apply this new knowledge to my new set of knives for work.
I have recently bought a Wustohf classic Chefs knife, Wustohf classic boning knife, Shun Pro Usuba and Shun Classic pairing knife.
Also, might sound stupid I know but can any honing steel be used on any knife? For example lets say my Usuba has a different type of steel blade than my Wustohf, can both be used on the same honing steel? Same thing for sharpening stones?
Thanks for reading!