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I'm totally new to knife sharpening. Just got a Naniwa Pro 800. Need either a holder or a sink bridge. Holder vs. sink bridge is totally down to preference, right? Or would one be better than the other? Have looked at the Bob Kramer sink bridge. Would this be a good one for Naniwa Pro 800, or...

I currently have a set of Zwilling Pro knives, and after advice from this site, I'm also planning on getting the Dickoron Micro steel. Now I just need to know what to buy to sharpen my knives. I've been recommended to get a 1K stone, and possibly also a 2K stone. Is 1K enough, should I get...

I currently have a set of Zwilling Pro knives, and after advice from this site, I'm also planning on getting the Dickoron Micro steel. Now I just need to know what to buy to sharpen my knives. I've been recommended to get a 1K stone, and possibly also a 2K stone. Is 1K enough, should I get...

I have Zwilling Pro knives. I have searched a lot on the forum, and most seem to recommend the Dickoron Micro to use for honing German knives. Many of the post are a year or two old, though. Do you agree that this is the best option, or have anything better been released in the mean time? Price...

Hi, After seeing a lot of cooking videos, I noticed most chefs say, that you should hone your knife every time you use it. I have a Zwilling Pro chef knife, and I read somewhere that ceramic rods are better than the regular steel ones, which led me buy this rod: ZWILLING Ceramic sharpening rod...

Hi everyone :D