Cookware 47

How should I start sharpening my knives?

sherrib | Feb 20, 2012 01:50 PM

Knives I currently own:

Wusthof Classic: Santoku, paring (two sizes), utility, small chef's
Forschner Victorinox: 8" chef's knife
Shun: paring knife
WMF: 2 cheap knives that I've owned forever and are severely abused looking (and I no longer use)

Confession: I've never sharpened any of them. About once a week, I'll run them over a steel.

Full disclosure: I actually own a Chef's Choice 120. Still in the box. Purchased it a loooooong time ago. MIGHT still be able to return it. MIGHT not.

Just to be more confusing: I'm definitely interested in purchasing more knives. Certainly some Japanese (I know these are thinner and harder which makes them more prone to chipping.) Probably a chinese cleaver. Probably some more western knives too.

Question for all of you:

I'm very interested in getting my knives sharpened. I'm not interested in going to a pro. I want to learn to do this on my own. The question is, what's my best method of starting? If I can't return the Chef's Choice, then I'm sure there can be a place for it in my kitchen but it won't accomadate my future Japanese knives. I've looked into whetstones as well as products such as the Edge Pro and Wicked Edge. I've also looked at some handheld sharpeners. I've even gone so far as finding out about knife skills courses at two culinary schools in nearby Manhattan (this is the most intriguing option - but the soonest I could get into any of these won't be until April or May and my current dull knives just can't wait that long!) I'm getting very confused. Where do YOU think I should begin? My WMF knives can be my guinea pigs no matter what method I start with. I don't care if I ruin them while learning. My Victorinox is my most used knife but at about $30, it's not the end of the world if I distort that one either. I'm just very interested in learning how to keep a sharp knife.

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