So I was thinking, instead of purchasing a dedicated (and expensive) whetstone with limited coarse(ness?) range, why not use patches of sandpaper in increasing grit numbers (getting finer), stretched ...
As per the question - how to I test that a knife is sharp enough? And/or, how do you know when a knife needs sharpening? Edit: Yesterday I attempted (I feel quite successfully) to hone my knives ...
I have a santoku that I will be wanting to get professionally sharpened in the next few months. This is the first knife I've owned that was reasonably expensive so I want to make sure I take care of ...
Is it possible to sharpen a peeler? And if it is, how should I do it? Are there any things to look out for? (Such as ending up with concave blades.) This is the sort of peeler I'm talking about:
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 ...