Lois Mauk wrote: Preferably something available at Amazon or elsewhere on-line.
TimT wrote:The key is to learn how to sharpen it with a stone (electric or by hand) and then finish it with a steel hone. I was surprised how easy it was to do.
Charles W. wrote:I use something like this, ceramic rods set at the right angle for sharpening. Just draw the blade down the rod on both sides--takes very little time to keep a sharp edge on a blade:
Steve Shade wrote:Cooks Illustrated rates the Victorinox/Forschner knives a best buy. An 8" (blade length) chefs knife should run about 30.00.
Users browsing this forum: No registered users and 33 guests