This weekend I was excited to replace by old chef's knife with a Wusthof Classic. Tonight I did about 50 minutes of vegetable slicing! It felt good in my hand, but I suspect that my knife is now due for its first honing. 1. How often should I hone my knife? 2. Should I use my Henkel Fine Edge Pro II (rolled) steel on a Wusthof Classic? The salesperson warned met to only use a Wusthof Classic steel ($80). That sounds like baloney to me, but I worry my old steel may not be hard enough. Then again, I don't want to spend money unnecessarily that could be better spent elsewhere! 3. If no, what steel would you recommend? I'd prefer one that hones without chewing-up metal!