For a home cook cutting mostly vegetables (peppers, carrots, etc.) with bad form/rocking, would this be preferred over the black damascus version?
I'm not too keen on sharpening - I don't own, or plan to own, any sharpening stones. I do have a steel hone - would that be a good idea or a bad idea for use on these knives?
Thanks for the thoughts, just trying not to get in over my head.