Right total newb so go easy. had my Kai Shun classic set for just under 2 months and picked up a bit of damage so need some advice on what to do now (first time owner of something better than cheap sets..)
yes I know not the best knives but I paid about £90 for a 20cm/8” chefs knife, £90 for a 18cm/7” Santoku and also got a 6” utility & pairing knife for less than the other two.
So Looks like a tiny bit of roll on the edge towards the back of the chefs knife, possibly hit the edge on one of my raised edge platic chopping boards (yes lesson learnt)
Anyway my wet stone sharpening isn’t great yet, but wondering if I should be honing it given it’s more slightly bent rather than chipped? Or do I leave it and send it off for proper sharpening at some point when it’s actually blunt.
Thanks