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[quote=Anonymous][quote=Anonymous]I've had the same set of Henckels ProS knives for 25 years: an 8-inch and 10-inch chef's knives, bread knife. paring knife, vegetable knife, boning knife, sharpening steel and steak knives. I hone them regularly and sharpen them once a year. They live in a wooden knife block. I always hand-wash them. I have a separate meat cleaver for bones. I never use my chef's knives for this.[/quote] I’ll look up what hone means. How do you sharpen them yearly? [/quote]
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