"keely" > wrote in message
...
>
> 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),

The Granton flutes are a fraction of an inch from the cutting edge. If you
find yourself IN the Granton flutes anytime soon, you are definitely
sharpening your knife too frequently. If you dress the edge with a steel
and NOT sharpen too frequently, the Granton flutes are not going to be any
concern for years. If your knife sharpening skills are at least fair and
you DON'T over-sharpen, you will not have any probs. A professional
sharpening may be a help perhaps twice a year, unless you are using this
professionally as your primary prep knife or something. Santoku knives are
great for veg work. I find the bull-nose tip also makes it safer to leave
on a station where there is lots of action.

By the way.... great gift. I'll take another one, too. ":^)