Recent Comments

1. about 8 years ago on Poorcraft

   http://www.williams-sonoma.com/search/results.html?words=whetstone&cm_sp=HeaderLinks--OnsiteSearch-_-MainSite&cmtype=OnsiteSearch

   Honestly, for the money, an electric 2 or 3 stage sharpener is better for the longevity of your knives or have it done professionally. If you aren’t careful, you will mess with the angle of the blade (20 degrees for western (German) knives and Asian are between 15 and 18 degrees). And you shouldn’t sharpen (remove metal) a knife above once a year for the average home kitchen. The step most people are missing is honing the blade using a steel (that pole like thing included with most knife sets). A knife should be honed before each use to bring the blade into alignment and keep it sharp between sharpenings.