Quote:
Originally Posted by jyl
How do those of you with sharp knives get them that way?
I'm trying to learn some new tricks.
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I mentioned the Worksharp before. I sharpened the cheapo knives at the office to test it out. I noticed that not only were they sharp, but I believe that there is less stiction to the edge of the knife due to the curved blade tip, especially on the really thick knives.
I'll try my Wusthof chef's knife and find out if it passes your test with the Worksharp.