Most home cooks should sharpen their knives at least twice a year, and much more frequently if they use their knives every ...

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 ...

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 ...

“Surely sharpening a knife can’t be that hard” one might think, as they destroy the edge on their pocket knife by flailing it wildly against a whetstone of indeterminate grain. In ...

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 ...

Here we’ll use the same Norton sharpening stones we used earlier. They work just as well on kitchen knives as they do on woodworking tools. Hold the knife’s bevel facedown on the stone and ...

or a stone. Manual vs electric: Our best knife sharpener overall is electric, which offers quicker and more consistent sharpening. However, our other three recommendations are manual sharpeners ...