Some of my knives are getting a little dull, and I just bought some new knives, so I want to make sure I understand the best way to sharpen them now and for the future.
My goal over the next year or two is to get rid of all the low quality knives I've collected over the years (from sets, college, old roommates, gifts) and ensure I have decent quality cooking knives.
My best knife that needs some sort of sharpening is this santoku I picked up in Spain about 2 years ago. For the amount of cooking I do (not every day, but couple times a week), it held its edge really well until maybe 6 months ago. A stamp on the side of the blade seems to indicate it's molybdenum vanadium steel. I picked up a honing rod, or sharping rod, or whatever they are called, but I'd never really used them before, so I wanna make sure I don't mess up the knife while using it. As long as I keep a proper angle on it, should I be ok?
The next set of "OK" (but still cheap made in China) knives are a set of "Emeril" branded knives I got as a gift like a year and a half ago - w/ an 8" chef's knife, small 4-5" santoku, and paring knife. They haven't held their edges really well, though I really only use the santoku for small vegetables (garlic, green onions, etc) and occasionally the chef's knife (which doesn't feel super sturdy, but better than others I have used), because I have a ceramic paring knife, and a better steel paring knife. Eventually I'd like these to just be the knives I allow my friends to use when we cook together, but I want to ensure I can keep them sharp at the same time.
I took the honing steel to the chef's knife and mini-santoku (until I know what I'm doing, I didn't want to use it on my nicer knife) but I'm not sure the best way to tell if it made enough of a difference or if I should try running it over the steel a few more times.
Then I just got back from Japan so I knew I had to buy a few knives while there. I picked up a Kiya gyutou (stainless, I'm not sure I'm ready to deal w/ the potential rust of the high carbon), which was sharpened for me at the Kiya store, and a wetstone to learn how to do the sharpening myself, along w/ paper instructions. I looked at the knife and it looks like it has more of a bevel on one side than the other, but I know the guy sharpened both sides. He seemed to spend more time on one side than the other. He said I should be sharpening every 2 months or so (if I understood him correctly). I'm sure I can find videos on how to use the wetstone (in addition to the instructions given), but how badly could I mess up the edge if I don't do it correctly? And is this the sort of knife you also take a honing steel to?
Finally I picked up a Global GS-3 for about 40-30% less than you find them in the US, and a very small Global branded ceramic "speed" sharpener. The ceramic sharpener seems pretty straightforward. Should I be using that on any other knives? (like the Emeril set) I'm guessing I could probably take this knife and the other ones I mentioned to the wetstone too once I'm comfortable with using it.
I also picked up a Kyocera at a discount, but that won't need sharpening. I do like the ceramic knives I've used so I'm excited to try this one out very soon.