Contact a cooking store or a sewing store. They usually have someone who either works there or comes in on a regular basis that will sharpen for you.

You can get a series of decent stones for less money and enjoy the learning curve of putting a good edge on your steel.

Like most folks in this thread, I enjoy cooking a bunch and finding a knife that fits the hand makes prep a delight...that being said, I got very frustrated by not being able to keep them sharp. No one in town offered the service, and I contemplated shipping them off, but after watching the vids I mentioned, decided to do it myself. Putting a mirror edge on your blade is really pretty satisfying, and using it as such is fun.

I invested in the Edge Pro because I enjoy sharpening almost as a hobby now...quick and easy and I do it for friends now...if any PP folks want to send me a beat up blade let me know SmileWavy

That looks like a fancy version of the Lansky tool/system that I use mostly on my pocket knives.

This thing is dirt cheap and works great for american style knives, henkels, wusthof...

http://zatifaction.com/wp-content/up...-picture-2.jpg

DMT diamond wet stones set of coarse, fine and ultra fine. $100

Or a spyderco sharpmaker ...think I paid about $60 for
Mine

And a strop with some green rouge

Yep, same idea...other rod-guided systems are available from GATCO, DMT, probably others.

I like the fact that the guide holds the angle. I think that's the hardest part of using a stone is keeping the angle uniform.

Agreed, and that's what sold me on it...Doing so by hand can lead to bevel errors without a constant angle:

http://forums.pelicanparts.com/uploa...1410981738.jpg

I've got a pocket knife that reminds me of the sushi chef's knife above. Well, it's not that worn down, but it's a very different size and shape from when I first got it. I don't carry it much any more. The bevel is relatively huge these days compared to when I first got it.

I posted over on the CKTG forums. Lets see what those guys say!

I sneaked over there to eavesdrop on your chat SmileWavy...seems like they were giving you some good info.

Nice folks, not knife-snobs that seem to show up on other sites. Hope they steer you right:)

This is all I use >
http://suburbansurvivalblog.com/wp-c...pening-kit.jpg

I use a $20 Dexter 7" flexible blade knife to filet flounder. Bought a dexter sharpener like the one Vincent posted to keep it sharp. If you've ever cleaned flounder you know this is some fine work and requires a deft hand to do it right.

Does the job very, very well.

You do NOT need to drop big bucks on good kitchen knives. You DO need to keep them sharp and know how to use them.

Here's the one I have (7" version though IIRC).

Not sexy but it is the best knife I own (counting the Henkels set we have).http://forums.pelicanparts.com/uploa...1411063032.jpg

Not a knife snob by any means. We got a set of mid grade Chicago Cutlerly knives for a wedding present 30 yrs ago. Still have them and still work great. One a year or so I put a stone to them and make a nice edge. Maintain with Steel inbetween. Picked up a Carver hall set same level as above and work well. Only thing I would stay away from is wood handles. over the years they tend to get worn and cracked.

Had a high dolla carbon knive once, it broke.:mad:

Dexters are used a lot in the food service industry as they are easy to "sterilize"...we have a number of different ones we use for fish cleaning. Great utility knives, and easy to maintain...just not a purdy as some of the others ;)

Looks just like the Lansky sharpener that I have.

My dad had a set of Chicago Cutlery. It always worked well. That's what I currently have. I can put a razor sharp edge on the stuff, but it doesn't hold the edge. We have cutting boards and use them. It's not like the missus is using them on plates or glass or other hard surfaces.

I bought one of these from a local restaurant supply store. Some time on this, followed by a honing steel, brought some pretty trashed blades back into shape.