Hi. First post here so apologies in advance if a similar topic to this has been covered before. I searched but I know I'm a little beyond my depth.
So I'm a lucky guy. My wife surprised me today with a Kikuichi 210 mm Damascus Gyuto. Thankfully it was a boxed gift and not waved in my face for too many late nights out!.....
I'm a home cooking enthusiast with some classes but no formal training under my belt. My current main knives are some 15+ year old Henckel 4 Stars that are still serving me well and one or two Shuns. A while back I had the angles reduced on the Henckels to 15 degrees (a two stage reduction in the bevel) and I've been honing all on a MinoSharp. For me I've had good results.
I know enough to know I need a new upkeep and sharpening strategy for the Kikuichi. First things first I need a device to hone it properly between use. Then I can figure out how I'm going to sharpen.
Does this seem like the right approach or would someone have a better strategy for me?
As to either question if someone could point me to the right equipment to do it properly I'd appreciate that as well..
Edited by LIRob - 6/3/14 at 6:10pm