Just purchased a Kasumi 24CM kitchen knife and am VERY pleased with it.
It is amazing!
It's razor sharp and like it so much im reluctant to even use it! Which is silly really as it is a knife!
But i don't want it to be blunt and can only really feel confident in using it when i know what peoples recommendations are on the best thing to use to maintain its sharpness.
Would i just need a steel honing rod as it is already sharp?
Or would i need to run it through what i have already which is a Minosharp Plus.
am i right that if i sharpen the knife after every use it will stay as sharp or even sharper?
Also would it just need honing if it is already sharp?
Please let me know guys as this is a completely new knife to what im used to as i only have victorinox as my other knives!
Thanks in advance.