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Old 04-05-2006, 09:13 AM   #11
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I agree that you should avoid the knife sharpening machines (the electric kind). There are knife sharpening systems out there that work very well though. Most of them have a stone or ceramic rods, but have a way of keeping the knife at the correct angle.

I just bought the Lansky Crock Stick system and I love it. It is very easy to use and it does a great job at getting my blades nice and sharp.

Don't forget that even a professional can mess up your blades. Usually of course that would not be the case, but it can happen.
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Old 04-05-2006, 09:36 AM   #12
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I understand the reluctance to do it yourself. Lots of things I leave to the pros. And I do use a pro once a year for some of my fine knives. But there are times I'm really glad I got competent at home sharpening, (like two nights ago before cutting up a mess of vegies for soup.) I am one of those people who prefers to chop by hand rather than use a food processor.
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Old 04-05-2006, 09:42 AM   #13
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I hope to some day learn to use a stone and do it by hand. I think it is a great skill to have for anyone who like to cook. I am very nervous that I would mess up my knives though. What I might do some day is buy some dull knives at a garage sale or something and practice on them. I think that might be the way to go for me at least.
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Old 04-05-2006, 09:49 AM   #14
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I agree with Ironchef. Get a stone and learn how to do it yourself. I learned how to sharpen knives back when I was a Boy Scout. My professional knives for work are razor sharp. My home knives are just as sharp.
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Old 04-05-2006, 10:10 AM   #15
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I agree, i sharpen my own knives at the restaurant and home, when you cook for a living, you learn how to take care of your stuff, It's like a policeman cleaning and working on his own gun, he doesn't just drop it off and say "here, clean it" Sharpening is not hard at all I have a three sided stone that goes from coarse to medium to fine like a steel. My knives are as sharp as the day i bought them (maybe sharper)
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