Yes, I mean sharpen. Sorry for my bad english, I'm not from the US :P
I hear you when you say the whole thing is shrouded in mystical aura hahaha some of the posts in CT are quite good, specially those where BDL talks about sharpening techniques, but as a noob I get lost easily. For now I only have a ceramic rod and a diamond ultra sharp 600 grit stone (which I know it's probably too harsh for these knives).
I'll look for Ward's techniques! :D Thank you Wagstaff, I know these knives are really valuable, that's why I'm kind of obsessed to get all the knowledge about them before starting to use them in the wrong way.
Oh, I don't know if the Sabatier is made of Carbon steel, all it says in the blade and in the box is INOX, I'll google the product to get more details.
Thanks again for your help!
Originally Posted by Wagstaff
When you say "maintain" do you mean "sharpen"? Or are you concerned with washing, storing, carrying, etc., too?
For sharpening, there's lots on the forums, but also look at Chad Ward's egullet.com site for the sharpening essays. (Also easier in book form, in his one and only book, but it's free online). Mac tells you to use the Rollsharp -- which might serve your purposes if you're really using those knives in culinary school daily; I'm sure the knives will get much sharper with waterstones if you learn to use them. The notion is shrouded in mystical aura, but one thing I like about Ward is that he makes it clear that you really can sharpen your own knives. It's rubbing metal on a rock, basically.
If your boning knife is carbon steel (?) that'll take a different sort of attention in washing/storing/cleaning mid-project. (I can't tell if it is or not from the photo).
Awesome knives you received as a gift, by the way. Truly