I agree with Eamon. A highly refined edge on a soft steel won't last, and for some reason just doesn't feel right. I, personally enjoy using my old Henckels chef knife with an edge from a ceramic hone (1.2k).
I agree. I usually leave a 400-1k edge on these. The problem will be cleaning-up burrs. Good luck with that.
Depends on how much refinement is done, what she's cutting and if she knows how to use a steel. A few swipes on the steel and she'll have an instant 500 edge anyway.I actually kinda like taking these to a belgian blue hone and get a decent edge for about a day of home cooking.
Enter your email address to join: