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Kitchen Knife Shopping (Washington DC area) - Page 2

post #16 of 22
i use one knife--a fukiwara 270mm sujihiki. $80. done.
post #17 of 22
yes, i (ceramic) steel my japanese knives almost every time i use them and i find it makes a difference.
post #18 of 22
The funny thing is, Shun only sells one kind of steel, a traditional grooved steel steel. But ceramic is much better for their knives.
post #19 of 22
I also use ceramic steel on my knives. I had a diamond steel as well, but ceramic does a better job I find.
post #20 of 22
i guess they want people to buy new knives more frequently.
post #21 of 22
Diamond grinds away metal. The purpose of the steel is to realign the edge, not to actually sharpen it. When an edge has become dull from repeated use--when actually metal has been ground away from use--then you have to make a new edge by grinding one on a stone.
post #22 of 22
Quote:
Originally Posted by foodguy View Post
i guess they want people to buy new knives more frequently.

Doubt it, they have a lifetime guarantee. They will also refurbish any knife free of charge. All you have to do is send it to them. You pay the postage out to them, they pay the return. I've done it three times (one bent tip and two broken tips). Hell of a deal.
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