My knives need an edge…October 6, 2006
Besides gun owners and golfers, there are perhaps no group of people who talk more about their gear than cooks. We love our tools. We love to discuss our pots and pans. I’ve had an hour-long conversation about the pros and cons of my Kitchen Aid mixer. Heck, my wife loves to tell the story of when we registered for gifts when we were getting married. I told her to stop obsessing over the price of everything, only to find out when we got home that we registered for a $120 pepper mill — and it was already purchased before I could make amends for my hubris. (But it’s a really, really nice pepper mill.)
So two weeks ago, I bought my wife a new knife. She had decided to join me in the kitchen, and the Wustof Grand Prix I’s we’ve had since we moved in together years ago were never quite right for her smaller hands. Her beautiful, razor-sharp Shun knife made it even clearer that my own knives need serious sharpening.
I’ve been looking for a solution for sometime. I have considered buying a sharpener, but I hear bad things. I have considered taking a national retailer up on their offer to sharpen them. And I know that I could always do it myself — but I must admit that I’m not inclined to learn on my own good knives.
So, I am looking for assistance from my readers. How do you sharpen your knives? Professionally? Personally? Do you trust those chain stores to whack away at your blades? And which ones? Any and all advice is welcome.