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Knife sharpening is a tough subject--there are so many sharpeners on the market and so many opinions on what works and what doesn't that it's hard to give an answer that will satisfy everyone. Having said that, here's my answer: Knife sharpening can be considered a 2 (or 3) part process.
1) Honing. This is what a steel does (see video above). Honing does not remove metal from the edge of the knife, but rather aligns and maintains the thin edge that is there. If there is in fact not a thin edge on your knife (due to wear, dishwashers, or damage) no amount of steeling will make the knife sharp. Steels don't wear out! (Unless perhaps you work in a commercial kitchen... ) If 15 or 20 passes over the steel doesn't work, it's time to grind on a new thin edge.
My favorite steel for the money (and the one I'm using in the video) is Forschner's 12" medium model, available for $27.95 from our web store.
2a) Home Grinding. All the sharpening machines and gadgets out there are for grinding a new edge; some are aggressive, some are not. Aggressive gadgets (usually with carbide steel components) sharpen quickly but remove a lot of metal, mild gadgets (usually ceramic or diamond) leave a cleaner edge but take forever to work if the knife is really dull. All require a bit of elbow grease, and all of them will eventually deform the knife by changing the shape of the blade. This is particularly a problem with chef knives.
2b) Professional Grinding. Saves you the elbow grease, and also maintains the proper shape (curve) of the blade.
So...I recommend using a steel in combination with some cheap and simple home sharpener. My own favorite is the EZ Sharp ($14.95 in our online shop). When those stop working, or start deforming your blades, or become too labor intensive for you, then get them professionally ground. Pro grinding will put a thin edge back on the knife that you can then maintain yourself for awhile. (We also reshape blades and fix nicks and bent/broken tips).
If you'd like us to grind your knives, bring them in or ship them to us with a note including your name, address and phone number. Once your knives have been received we will turn them around overnight (unless I'm on vacation...) and call you for credit card payment.
Happy sharpening!
$3 short knives (under 5.5")
$4 long knives (over 5.5")
$5 serrated knives (all sizes)
$6 scissors
$3-$8 repairs (bent/broken tips, gouges and dings, etc)
Send them to:
KitchenArts
215 Newbury Street
Boston, MA 02116
617-266-8701
