Chefknivestogo Forums

Thanks for the feedback, all.

Makoto AS Gyuto I've used it several times for veges. Should I have sharpened it out of the box? I know honing rods seem a bit frowned upon here (ceramic seems an OK option, but using a high grit stone for practice is encouraged). What should I do? Also, how do I need to soak an Imanishi 1k/6k stone...

So on my home chef journey I started over a decade ago, my first purchase was a "good" chefs knife. I went with a JA Henckels $150 8" chefs knife. It's a durable beast that I thought held and kept a decent edge and was thick enough to take a pounding. It was fine. Through the years, p...