Steve B. wrote:
> Buy the Wusthof ceramic steel for both knives.
>
> Steve
> Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged
> Tools by Steve Bottorff
> Copyright January 2002 Knife World Publications
> www.sharpeningmadeeasy.com

Can you explain the difference between the different ceramic steels to
me? I assume part of it is grit. Is that all that distinguishes the
different ones?