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Reply to "Where do I sharpen knives (or do I buy something to sharpen them?)"
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[quote=Anonymous][quote=Anonymous]You should almost never have to really sharpen your knives. You should be using what people often refer to as a knife sharpener or a sharpening steel, but is really a honing steel, to hone the edge of the blade. If you have a good knife and treat it well it takes a lot to dull it. Never use a dishwasher. Don't cut on ceramic or glass or stone. Use the right blade for the right task. HOne the blade every so often. I have had my knives for 6 years, used very very heavily, and they are as sharp as the day I brought them home. [/quote] I have both German and Japanese knives. Of course they need sharpening, although the honing steel will tend to extend the time between sharpening. [/quote]
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