I love good knives! Been eyeballing the Shun knives for a while. Look like yours Dub.
Switched over to the Henckel Santoku style a few yrs back. (Sold all my old Henckels on ebay...of course) They have the dimples along the length of the blade. Supposed to be less drag, and slices don't stick as much..(they do anyway).
Problem is...sharpening them. I've read you must do it at a specific angle. Manufacturer told me 12 degree angle..... yeah, sure thing, how the heck am I supposed to know exactly 12 degrees when I can lean it further than that either way? I even bought a stone honing kit...but haven't used it....
Going to look into the wedge ground vs. hollow ground Hotsauce mentioned.
So I've been using one of these red sharpeners...it's quick, easy, and says it's right for the Santoku style(ya still can lean it & vary the angle so who knows
)
http://www.ehow.com/how_4546679_shar...oku-knife.html
Can't get any pics to attach to this post, so you can see them on the home page.
Yes, thanks Dub, it's the first red one.
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