Paul in NJ
>Hi Jack,

We treated ourselves to a nice set of German (or are they Swiss) SS kitchen knives about 10 years ago. I use them quite a bit and after the initial honing I just use a sharpening steel before each use. We are careful and only use them on wooden cutting boards. The only time I had to re-hone was when someone used them to cut on a hard surface. I’m not a pro cook nor do I “Samuri” my vegetables in mid-air. My chisels and planes are much sharper than my kitchen knives. The sharpening steel gives an adequate edge to my knives for my purposes and is quick and easy. I think the steel burnishes the edge similar to how you prepare a scraper.

Paul Dzioba