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If you would like to ask questions specifically about the Dragon line, feel free to email me at depstein@apogeeculinary.com I am the designer, and also the man who started shun cutlery.
kmyers
8
Feb 1, 2017
Deaomega1214Hey Dennis,
Not sure if this question really warrants an email but with these sorts of knives (I'm very uneducated on this topic), would the primary method of re-forming an edge be through a honing steel or a stone set? I see that you've incorporated both Japanese and Western aspects into these knives so I wasn't sure if I would have to go out and purchase an entire set of stones or simply continue using my honing steel.
Cheers!
kmyersI'm not sure what you mean by reforming the edge. If you mean realigning it, the a regular honing steel is the way To go. If you are looking to resharpen, the stones are better, but only if you know what you are doing. Otherwise we will do free sharpening for life.
kmyers
8
Feb 3, 2017
Deaomega1214Ah, my apologies with the confusion. I suppose I meant to ask if the edges on these knives would need to be sharpened or honed more frequently in one case than the other. Also, I did not realize that you offer lifetime sharpening! That's a fantastic point to consider. Though I may not end up buying these through this drop, I did note that you have products through Amazon, so I very well may end up purchasing a set on there.