most high-quality forged blades) useless. Second,
even the best models provide only an adequate edge.
If you don’t mind replacing your knives every few
years and are happy with the edge an electric
sharpener gives you, this is an option. But there are
much better choices.
Method 2: Take It to a Professional. Provided you
have a good knife sharpener nearby and are willing
to pay to have the service performed, this is a good
option. But if you sharpen your blades a dozen or so
times a year, as I do, this can get quite expensive.
And all but the best pros use a grinding stone, which
will take away much more material than is necessary
from your blade, reducing its lifespan. Want to forge
a stronger relationship with your blade? Choose the
next option.
Method 3: Use a Sharpening Stone. The best method
by far. Not only will it give you the best edge, but it
will also remove the least amount of material.
Additionally—and I’m not kidding about the
importance of this one—the act of sharpening your
own knife will help you create a much stronger bond
with your blade, and a knife that is treated
respectfully will behave much better. You won’t
believe the difference a sharp knife can makes in
your cooking.
Stones are designed to either be lubricated with
oil or with water. I prefer water stones.