Honing steel for new knife

Hey guys,

My wife surprised me with the Yoshikane SKD hammer finished gyuto for Christmas. I was more than a little happy. The insert from Epicurean Edge mentioned not to use certain steels with certain high end Japanese knives and I am having trouble making certain what type of steel I should or shouldnt be using on it.

Only a waterstone? a ceramic honing rod?

Any help is great ty.

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Comments

Matthew_Snyder_68770

Ceramic rod. I have a Damascus steel hammer-finished gyuto and it was recommended that I use a ceramic rod for honing.

jordan_poudrier_74905

Preferably touching it up only on a whetstone or on a strop but using a ceramic rod works great aswell.

digitcon_11666

Thanks a lot. Was very hard to get specifics for my knife. Wish I hadnt bought that cheapo steel a few months ago now, but then again, how was I to know right?

MIke_8778

Hey, congrats! Mark at ChefKnivesToGo was really helpful in helping me select a nice honing rod. I thought that I needed something with a diamond coating, but he taught me about why I would be better off with a ceramic honing rod (which was also cheaper).