I hope im posting in the right section,
So i just got a new Vnox 8in chef's knife, the grand maitre with rosewood handle. I also have a combo stone (400/1000) from Mercer.
I've heard and read different things on when to sharpen your knives so i was hoping to get some insight from knowledgeable...
Im currently attending culinary school in Canada, i was born and raised in Switzerland but i love to travel.
Im very eager to learn about new techniques and talk to fellow cooks/chefs thats why im here! I also have a ton of questions!
Im 26 but i have been cooking at home...