Reply to Where do I sharpen knives (or do I buy something to sharpen them?)

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[quote=Anonymous]The steel is used to align the edge of the knife.  It gets very thin at the edge and can bend over a litle. Yo should be able to find some videos on youtube of proper technique.  You want to do this frequently, bt gently.

Note that Japanese knives tend to use harder steels than German knives.  For these knives you want to use a ceramic steel, which is also slightly abrasive.  Harder steels hold the edge better, but also are harder to sharpen up once they are dulled.

Sharpening is done to take small nicks out of the blade, and to set the "dead edge."  Pros do this every few weeks or so.  Ths, for a home chef, this should be done very infrequently.  Do not take yor knives to a hardware store, since they will probably sharpen them too aggressively.  This will heat the blade, and destroy the temper on the steel.  This is also why you shouldn't do it yourself wth any power sharpener.

+1 to taking the knife back to Sur la Table or WS -- they can recommend where to take it.[/quote]

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