It's been a while since I last posted. My apologies, I'm sure everyone here already knows how the industry is in regards to free time. But on to my actual post...
I recently acquired (for very reasonable prices) a few pieces from the Shun Elite series which is currently being retired. These knives are made of "Powdered Steel" which I am told is a higher quality steel than the typical VG10 steel that Shun uses in most of their knives. The steel is supposed to stay sharper for a longer period of time if maintained properly. The drawback is that they are supposedly fragile and more prone to shattering if dropped or chipping if being honed improperly.So begins the question...
I have talked to a few people back and forth on this and get very mixed opinions on what kind of honing steel to use (if honing is required). I currently own a smooth diamond steel that I use very sparingly on other Japanese style knives.My understanding is that the diamond steel pulls away small shards of metal off the knife as it is used (similar to sharpening, but on a smaller scale).
I have done some research of my own and have found that typical rigid honing steels can chip powdered steel knives and are therefore not recommended for use on them. Smoother steels (such as my diamond) are preferred, but should be used sparingly because these knives are designed to hold an edge for a longer time, and because of the pulling shards of metal off the knife thing.
Because I have had so many differing opinions on this and my research has been somewhat inconclusive, I figure I could re-emerge on cheftalk with this question and hopefully remember to be more active in the community.
So if you managed to read through all of this. Should I stick with my smooth diamond steel and use it very sparingly with careful technique? Should I invest in a different kind of steel (I have been hearing about ceramic and glass steels, each with their ups and downs), or should I not worry about honing these knives and get them sharpened as needed (which hopefully isn't for a very long time as I just got them)?
Your input is appreciated. Thank you!