[prev] [thread] [next] [lurker] [Date index for 2007/05/09]
Nicola Tarbet wrote: > I bought a knife some months ago for just this purpose. Didn't get round > to buying a steel though. Well, you use the steel (or ceramic) to keep the blade sharp. You need a stone of some sort to actually sharpen the knife. I blunted my nice Global knives by not realising this. One of my wife's chef friends pointed me in the direction of a local[0] Wusthof rep who does knife sharpening. I think I'll invest in professional help periodically. Ian [0] Local to Minneapolis, Minnesota, that is. Not much help to the rest of you, alas.There's stuff above here
Generated at 00:01 on 19 May 2007 by mariachi 0.52