I'm a novice at best when it comes to cooking, but I'm open to learning how to sharpen my own knives. However, I'm a quite overwhelmed with where to start and how to get things going. I have a few ...
I just bought a Global knife (GF-33) and the literature that came with it suggests using a ceramic honing "steel" rather than a steel one. Apparently steel could be too abrasive for the type of metal ...
I'm a poor college student that doesn't know much about his knives, pots, and pans. Specifically is there anything that I can do to make my knives stay sharp longer and maintain them without spending ...
What type of whetstone should I use for sharpening knives made of VG-10, A2, D2, S30V? More specific, for each step (grinding/sharpening/honing): what kind of whetstone: natural or artificial? If ...
Possible Duplicate: Do honing steels wear out? I've been using my sharpening steel for several years. The tiny little ridges that run along its length seem to be somewhat worn, although ...
In the long run, is it better to regularly use a knife honer instead of a knife sharpener once in a while to keep the edge sharp?
Can you sharpen a ceramic knife?
I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thinking - am I using them for the correct ...
I've finally put down the money to buy a quality knife and it's sharpness is amazing! How do I take care of it so that the edge lasts and the knife stays sharp?