It is a good idea to go to the professionals every six months or so. But keeping knives in shape needs daily care. A quality knife will hold its edge for quite a while, but this thin, sharp edge tends to curl microscopically to one side or the other with use, especially through contact with the cutting board.Experts suggest that you invest in a hard straightening steel to realign the turned edge and restore it to its cutting ability. With use, though, the blade will develop minute nicks and should be sharpened on a whetstone
, a job the steel does not do, although it is often called a sharpening steel.Personally i prefer whetstones
to sharpen knives, which one do you prefer?What do you think? i always like to hear from readers.
link: Grill the gourmet
