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I hone it with a steel. I was a little surprised the first time I saw someone do this but it really works.
answered May 10 '11 by ChristopherLowe
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I worked with a 60+ year old chef who had been using the same knife since he started his apprenticeship at age 15 (no exaggeration). Over the decades he had worn away at least 1cm of blade width by sharpening and honing but it was still completely functional. …
answered May 10 '11 by ChristopherLowe