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https://www.cnet.com/how-to/the-three-knives-you-need-in-your-kitchen/
Sent from my Jack boot using Copatalk
Sent from my Jack boot using Copatalk
That's what we've got and it is the BEST - unless you go to oil & stones - which I no longer do. :supergrin:And this is the one sharpener you need to keep them sharp
https://www.costco.com/Chef's-Choice-M115-Electric-Knife-Sharpener.product.11181284.html
Agree. Can't live without a filet knife.
Interesting recommendation, and available from Costco. The 'Chef's Choice' sharpener might be very helpful for most knives I use, even though I've always avoided this type of sharpener. It might not work so well on my beloved serrated 'tomato knife' blades.And this is the one sharpener you need to keep them sharp
https://www.costco.com/Chef's-Choice-M115-Electric-Knife-Sharpener.product.11181284.html
But hitting them with the steel after use doesnt hurt.Regardless of knife brand the trick is to never let them get truly dull. A leather strop w/compound will keep them razor sharp with minimal effort. A steel doesn't sharpen, it only straightens the edge.