On Tue, 28 Dec 2004 12:20:32 -0500, keely > wrote:

>
>I am posting in near-complete ignorance here, so let's get that out of
>the way up front.
>
>I received a Wusthof Grand Prix II santoku-style knife for Christmas.
>I previously didn't know much of anything about knives, so I am
>playing catch-up.
>
>I understand what the hollows on the sides are for. I understand the
>importance of honing. But in trying to find out how this knife should
>be sharpened (I'm assuming professionally--again, total newbie here),
>I have become confused by conflicting info I've found on the net.
>Probably posted by people in a simliar state of ignorance. I've seen
>it implied in a couple of places that this knife has some sort of
>'special edge' that complicates sharpening, but I think people are
>getting the 'Granton' hollows mixed up with other types of Japanese
>knives that *do* have... multiplanar? edges.
>
>The Wusthof website has only generic knife care info.
>
>So, bottom line... Does my knife require something other than
>straightforward sharpening?
>
>Thanks in advance.
>
The granton hollows don't extend all the way to the edge, do they?
They should have no bearing on sharpening, as far as I can tell.

Also, regular steeling and sensible use (don't cut on a plate, e.g.)
will mean that the knife won't need sharpening all that often.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore