Laury
Senior Cook
Can I use a steel to sharpen serrated knives??
Truth be told (hola mi amiga Karen!) I'm a little afraid of "too sharp' knives. Maybe that's why I haven't really learned about this. A little dullness is probably a good idea for me! Besides, anytime i cook with someone else's knives - they are REALLY dull, so I feel like mine are just right.
When we took a little trip a few months ago, the guy who house-sat for us also sharpened all of my knives while we were gone. Problem is, he didn't tell me! Quite a surprise the first time I used my chef's knife. I agree - sharp knives are probably safer, but how do I keep them that way? I have a sharpener that came with my set of knives, but Don's sharpening job was much much more effective.
Likely he used a stone. I'm not at all good with them, so I get my knives professionally ground once a year and keep the edges on them with my steel.
All the "knife people" I have ever met have told me never to use those sharpeners -- they will ruin your edge. If that's so, I don't know why all the knife companies sell them.
The electric sharpeners are very aggressive and take off way more metal than needed. This is great for the knife companies because you will need to buy new knives sooner.ChefJune, I don't understand that either. If the electric or manual guides the manufacturers sell are so bad for them.. why do they sell them?