Cindy Hamilton wrote:
> On Aug 9, 7:50 pm, "Andy" > wrote:
>> How do you keep your kitchen knives sharp all the time . What type of
>> sharpener do you use ?
>
> I can't say we KEEP our knives sharp, but when they achieve
> a certain level of dullness, DH uses a Chef's Choice electric.
> I can't recall what the particulars are, even though the damned
> thing is out on the dining room table right now.
>
> Cook's Illustrated (IIRC) likes that one, too.
>
> Our knives are not particularly good (nor are they particularly
> cheap), and we don't baby them very much. They're tools.

I gave away my Chef's Choice and I got a stone. It's on a
three sided wood form that has a different grit (?) on each
side, from coarse to fine, and a base to hold the stone flat.
It uses oil. After dithering about it for years, and taking my
knives out to be sharpened, I'm finally able to take care of my
own. Found a video online to show me how to use a stone.

nancy