Many chefs prefer a water stone to an oil stone – water is more convenient and facilitates a faster knife sharpening. For ...

When I found out that Michael Behn, founder of Moshi Moshi Knife Sharpening, offers knife-sharpening classes in addition to ...

the quality of the stone and how sharp it is. You need to work the knife until you’ve got a burr,” Nash says. Once you can feel the burr, turn the knife over and repeat the process on the ...

Ideally you’re looking for a service that specifically handles kitchen knives and offers whetstone sharpening – lots of specialist and independent knife stores do this these days. James says ...

Buy the longest steel you can handle easily. You need to listen as you draw the knife across the steel or stone - when sharpening European knives, the sounds it makes as you draw the blade across ...