On Thu, 04 Jun 2015 18:12:47 -0400, William > wrote:

> On Thu, 04 Jun 2015 14:28:52 -0700, sf > wrote:
>
> >They tested 14 different chef's knives made by various companies from
> >across the world and at a number of different price points (the
> >cheapest was $38; the most expensive clocked in at over $350).
> >http://www.epicurious.com/expert-adv...tested-article
>
> How do you keep a "razor edge" on your Chef's Knife? Check this out:
>
> https://youtu.be/Teh0Cw84QGQ
>
>
Interesting! I have a steel, but don't use it. I do like the paper
trick. I used it when I was first learning how to sharpen my knives
because it lets you know if you missed a spot. Lately, I just pass my
knife over Home Depot's least expensive sharpening stone a couple of
times. It lives on the window ledge, so it's always handy.... but I
like do that ceramic steel. I don't need a good slicing edge very
often, but sometimes I want one.


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sf