Sent my knives—again, third time now—to Knife Aid. About $11/knife including postage. I sent 11 this time. I do it once a year, before Thanksgiving.
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I replaced my 40+ year old Chef’s Choice with a new model a year ago. The new one is different and has separate passages for Asian and Euro/American knives. Important to examine your knives to see how they are ground. My Japanese knives are ground on one side only.
Sometimes, reading the instructions is beneficial as well. It seems I’ve been over-working my knives in the sharpener and on the steel. Now after a quick sharpening I simply use a steel on my knife before each use and the razor edge holds up time after time. @bryan_flannery did a video on how to properly use a steel and that helped me as well.
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Good to know. I’ll look for it. I ditched my steel in favor of a ceramic hone. Much better results
Haven’t ditched mine but now discriminate.
Diamond hone when a blade needs a little touch up and is softer steel. Ceramic hone for harder steel. Leather strop with diamond emulsion for the high end Japanese stuff.
Honing a knife is a completely different process and serves a different purpose than sharpening a knife.
If you can’t realign the burr with a ceramic hone, the knife needs sharpening anyway.
I use the diamond hone to create a new micro burr. Seems to work on some of my knives pretty well. Not used on the high end stuff.