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Peter A

In article >,
AtM says...
> Yes, I know GIMF*, but sometimes it's far more responsive to ask a
> question here than to let my fingers do the searching.
>
> Anywho, my question about sharpening knives regards one of those
> circular sharpeners (is there a formal name for this 'thing'?)
> frequently found with sets of knives that include wooden storage
> blocks. Which way to I draw the knife along that circular sharpener.
> Do I pull the knife blade backwards up along the sharpener, or do I push
> it blade first downwards? Either way alternately? Not sure how to
> describe what I mean, and I hope I make sense. TIA.
>
> Sky
>
> *GIMF = Google is my friend
>
> "The only thing you get to keep is what you give away" - Willie Nelson
>

The truth about those circular sharpeners is - never use them! They may
turn a really dull knife into a slightly sharp knife, but they rip up
the edge and you never get a truly sharp knife.

If you really care about the sharpness of your knives - and I think that
sharp knives are important for a cook - get a good whetstone and learn
how to use it. Of course you need to have good knives to begin with.
Even better, get an Edge Pro, $150 or so but you'll have the sharpest
knives you can imagine.

--
Peter Aitken