Originally Posted by Saiko
I have an EdgePro Apex and follow the advice given by Ben Dale in the instructional video. This is mainly for the Wusthof Classic chef's knife that I use every day:
- I use a smooth steel every day before use. (had to mail order it, couldn't find one at all at the kitchen supply stores). This will keep the edge happy for a while.
- If I feel I'm losing a bit of the edge, I'll run a few strokes on the ceramic that came with the EdgePro. Probably about every month or two.
- About once a year I'll touch up with the EdgePro.
Here's the link to the EdgePro Apex system, for those who want to see what it's about (I did):
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