Rick Rider said:In another thread discussing sharpening of Wusthof's, Henckels, and Sabatier it was
mentioned that the poster wasn't too fond of the Chef's Choice sharpener. I began to
wonder if a home sharpener was as good at sharpening knives as taking the knives to a
professional sharpener.
<snip>
Rich, IMHO, you don't want to take your knives to be professionally
sharpened more than once in a blue moon. The sharpening will actually
remove metal from the blade. 99% of the time, you just need to
*straighten* the blade. With use, a blade actually bends a bit, which
is then perceived to be dull. Learning how to use a steel is time
well spent, as it just takes seconds to smarten up a blade with a
steel. The commercial gizmos such as Henckels weird little zip zip
thing are light years behind the plain old steel, IMHO.
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"