Straight razor or 10" chef's knife?

Discussion in 'Cooking Knife Reviews' started by fish boy, Sep 13, 2011.

  1. fish boy

    fish boy

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    Home Cook
    A quick comment to thank those who suggested the Idahone ceramic honing rod.  I had been using an old steel for years and realized, once I started cooking seriously, that it was just too old and worn.  Bought a diamond dust "steel"  (I know, "the horror, the horror")  and read here it was a a mistake and was WAY too aggressive and in fact a sharpener (of sorts) and not a hone.

    Tried my new ceramic hone last night and I can shave with every knife after a few strops. not try this at home!

    I have never, never realized such perfect edges...razor sharp. Just as sharp as the chisels in my shop.

    Amazing, who knew?  Thank you to the group..