Ok, I've read that I can use the DMTC on my wusthof knives. While they don't need to be sharpened often (except the steak knives and the santoku. I bought a chef's choice 120, because I wasn't sure if I'd be able to put that really nice edge on the knives. Now that my first kenrup blade is on the way, and I'm looking into learning how to hone, I should do my own knives too. An added bonus is that I can sell my chef's choice 120 on e-bay as used once, and fund the hones I need for my razor.

Ok, here's the question. I watched Lynn's video. WONDERFUL, I need to order the DVD soon. If I hone a blade with the blade flat on the stone, I'm thinking this isn't going to work on a knife. How do I hold the knife while honing? Is there a way to easily keep it at the same angle all the time? The thing that makes the straight razors easier to hone is that I just lay them flat on the stone.