I recently purchased a small set of Wusthof Ikon knives and have been slowing adding to it over the past few months. I knew that if I bought a large set, I'd just end up with redundant knives we'd never use, so I'm glad I went this route. I researched fairly well before choosing German over Japanese, but in the end my wife was just more comfortable with the Ikons.
This is the first time we've had a decent set of knives, so I didn't know much about honing and sharpening up front. I've read quite a bit on these forums which has been a big help, but I'm still left with a few questions.
Much discussion focuses around honing and sharpening chef knives, but we also have both a 5" and 7" santoku. Should these be honed using the same technique with a honing rod that is used on a standard 8" chef knife? I know their blade angle is different, but other than that, is there anything to look out for?
We also have a 8" carving knife, a 6" sandwich knife, and two small paring knives. Do those type of knives require honing as well, or just periodic sharpening?