I'm familiar with Henckels and Wusthofs and have never used a carbon steel knife before. However, today at Sur La Table, I tried out the "Bob Kramer 8" Carbon Steel Chef's Knife by Zwilling" and it was amazing. It felt comfortable and easy to use (and also extremely sharp!). I'm interested in getting one of these and wondered if you guys had thoughts on this knife? Some additional questions: 1. What is the proper way to care for these carbon steel knives? I read about wiping the blade with a wet towel and then with a dry towel to prevent staining. 2. What kind of steel do I need to use? I was recommended two: the Bob Kramer Honing Steel and the Bob Kramer Ceramic Sharpening Steel. Don't know why the honing steel is so expensive though (It is special for this knife?). Thanks!