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I honestly can't comment on the performance of these knives other than to say they stay very sharp and take very little effort to touch up. This in itself is reason enough for me, because I got very...

By that reasoning, I've been thinking that a steel might also act like a burnisher. I may not necessarily need to be abrasive if it's capable of forming an edge like a burnisher does perhaps?

I'm happy to report that they really are quality knives. Heavyish, with a fairly meating edge to which the bevel is applied, awesomely sharp out of the box. They're a slightly different style so...

Thanks Grahame. Here is an example of what's in the set; it's a set of Scanpan Damastahl knifes. I have a feeling the lamination is mostly cosmetic, but by all accounts they're pretty good gear. The...

When they arrive I'll post a pic Pops, they're coming from WA. Breaking in the diamond steel sounds like a good idea, wouldn't hurt to practice on the old set either, thanks for that.

I did a bit...

G'day all,

I've just purchased a decent set of knifes for the kitchen made from laminated high-carbon steel hardened to RC-61, and it comes with a diamond steel. I've never used a diamond steel,...