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I have one of the simple handheld sharpeners that you can buy for $20 or $30 from one of the knife companies. Can't remember who made mine, Wustoff or Henckels, probably. One or two passes through that and my chef's knife is as sharp as I want it, the edge lasts for 6 months or so. It's technically not as properly done as what you might do with a chisel, but it works. My Cutco knives can be sent back to Cutco whenever I want for free sharpening.
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