How to sharpen old Kitchen Devil Professional knives?
These are old - perhaps about thirty years - can't remember precisely.
On one of them I can still read what it says on the blade:
C 0.50 Cr 14 Mo 0.25
Is that surgical steel? (I think I remember the adverts saying that.)
I'm no good with a steel. What about the MinoSharp Plus 3 Water Sharpener? Or what would you recommend?