I wondered if you could give me some insight into sharpening. Couple questions I've wondered about for some time:
How often do chefs sharpen their knives?
The answer, obviously, is when they're dull. And that will depend on frequency of use, technique, cutting boards, the knive, etc. But we were told (where we get them sharpened) that it should be required about once every 3 years (we have Globals/Shuns). Now, I use them every day to cook dinner and even I notice a difference 1 year after sharpening. How in the world would a chef cooking 12 hours a day go that long?
Do chefs use a separate/cheap knife for mincing?
Not sure about this, but I would think that mincing dulls a knife faster than anything else. I've noticed that the time between sharpenings has drastically increased after a) purchasing an expensive cutting board and b) using cheap mincing knifes in place of the more expensive ones.
What is the point of a honing rod?
We were encouraged, last time we had our knives sharpened, to buy a ceramic honing rod. We use it religiously and have noticed it makes quite a difference in maintaining the edge. But from what I understand, it does little actual sharpening--just lines up the molecules. If that's true, is there really any advantage/need to use one at all? Some say that ceramic is a major no no when it comes to japanese steel, which is why I ask.
Any info you can provide is much appreciated.