Originally Posted by velochic
Does anyone get their knives professionally sharpened? If so, how often and is it worth it? I sharpen all but my Wusthof Santoku Hollow Edge (it doesn't ever need it) right before using on a sharpening steel, but it seems that over time, they've still lost their edge. I'm wondering if I should get them professionally sharpened. I can get my two chef's knives, a boning knife, carver and two paring knives sharpened for less than 10 euros (13 dollars). Is that a good deal?
At about $2 per knife .... yes it is worth having them professionally sharpened. How often depends on how much you use them and your cutting surface (end-grain wood doesn't dull the blade as much as edge-grain wood, which isn't as bad as plastic - glass or marble will dull them in no time.
If you know how to use an oil stone then the Norton system that choclatechef has is great. Most of the better professional kitchens will have them ... and leaning how to use them is part of the first week or two of Culinary School. But, it does require some instruction on how to use them correctly, and a bit of practice, so that you're not dulling your knives more than you are sharpening them.
The Lansky system is probably best for someone who doesn't know how to use an oil stone, or doesn't have much experience using one, and certainly takes up less space than the Norton oil-stone system.
If you have a knife store near you ... go talk to them. They can show you sharpening systems that will not wreck your knives .. and help you find one that will be best for you.
I use an oil-stone ... sharpen my knives every couple of months ... and still take them to a professional every 2-3 years to "true up" the blades.