I have lots of different methods, but usually go the lazy way. I have a
Chef's Choice electric sharpener that does a workable job with kitchen
knives fairly quickly. I also have a Chef's Choice manual sharpener:

http://www.amazon.com/Diamond-3-Stage-Sharpener-Euro-American-Serrated/dp/B0
03GWPJZK/ref=cm_cr_pr_product_top?ie=UTF8

which actually does a very good job on kitchen knives with an Asian angle.
The manual sharpener is only good for touch-ups on blades that have not been
abused. What Grant said about not abusing knives. Also, use the right tool
for the right task. Don't use a good chef's knife as a cleaver. That said;
my dishwasher has 3 knife slots which prevent any knocking about, and I do
use those for a few inexpensive Fiskar's kitchen knives that fit those
slots...but NOT my Shun laminated steel knives nor any with wooden handles.

Maintaining the correct angle is important, and I need a sharpening tool
that sets that angle properly.

Greg

-----Original Message-----
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Randy
Bennell via Mercedes
Sent: Thursday, November 26, 2015 8:54 AM
To: Mercedes Discussion List
Cc: Randy Bennell
Subject: Re: [MBZ] sharpening knives??

On 25/11/2015 10:35 PM, OK Don via Mercedes wrote:
> Yes, what he said - Happy Thanksgiving to all of you.
> This is the first year in the 40 years we've been married that we are not
> preparing the family Thanksgiving dinner. We're in Utica NY at a
daughter's
> in-laws the turkey day this year. Only had to help with pies today, and I
> sharpened all of their knives - I think it was the first time since new
for
> all of them - took hours.
>
>
>
So, share the details.
How did you sharpen dull knives?

RB

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