Question: Why is it important for a chef to master knife skills?
Here are the three lined up so that you can see the heels.
The Shun is by far the most western of the bunch with the metal bolster. All three have a D-shaped handle for ergonomics. The Shuns handle is impregnated with resins and, therefore, needs little special care.
The mise en place for my mixture.
For melting the wax into the oil, I used a double boiler method so as not to overheat the wax.
There's the finished product along side the knives. I first made a blend of about 25% beeswax, which turned out to be too hard at room temperature. I found that 20% seems to work well, but I might even go a tad lower next time.