OK hopefully the people on this forum can explain to me the best way to hone/sharpen my Shun knives. I have two Shun chef's knives (one 10", one 7") and a Shun paring knife. Both the paring and the 7" need their edge rebuilt somehow - a relative took a wustof steel he found in a drawer to them on Thanksgiving and pretty much dulled the edges beyond belief. Admittedly, they were getting dull on their own after almost 2 years of use and needed some attention, but now they're in horrible shape and are completely unusable. (it also looks like he chipped the 7"'s edge in several places...) The information online on the matter is completely contradictory - some sites say only use the Shun steel, some stay only use a smooth steel or glass steel, some say only use a ceramic steel, some say don't use a steel at all. For a variety of reasons that aren't worth going into. Most of the discrepancies revolve around the hardness of the Japanese steel, whether or not a steel actually files a knife or just reshapes it, if a steel with teeth with chip a Japanese knife, etc. etc. I'm sure some of you folks use Japanese knives - what do you use? I know I can send them back to KAI to get sharpened for free, but I'd rather know how to at least maintain them properly at home. Little help?