Thread: Honing Kitchen Cutlery

Superfly,

You are talking about using a guide right? If you use a guide, what one would you recommend for these knives?

Thanks

Nope, no guide. Just put the blade flate on the stone, raise the spine about 18-22 degrees and start the strokes, edge leading. Progress from coarse to finer stones, raising the bur at the first stage. The second link Larry posted is great info on this, and you can also look at this one:
http://www.japanesechefsknife.com/HowToSharpen.html

have fun,
Nenad