I own a couple of Global santoku knives (and a whole bunch of others buy Calphalon), and I'm running into a problem.
When I purchased these, I was admonished to NEVER have them sharpened except by people who know what they're doing with Globals. My butcher (who normally puts a ludicrously great edge on my other blades) doesn't think he should touch them -
BUT here's the thing: Despite using my nice ceramic steel every time I pull the blades, they're losing their edge overall. Is there a GOOD sharpening system that won't ruin my blades? Anyone else have any suggestions for the proper care and feeding of a Global?