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After 30 years of faffing unsatisfactorily with just about every solution known to man - whetstones, pull-throughs of various sorts, wheels, diamond edges, v-shaped 'scrapers', steels, specific angle attachments, cheap electric grinders… I eventually bit the bullet & spent a darned fortune [£170] on a decent electric sharpener. Never looked back. It ...


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I would suggest professionally sharpening your knife and then buy a new steel (steel or ceramic — some manufacturers recommend one over the other for their knives) and use the steel every time either before or after using your knife to keep the edge aligned which will keep it sharp much longer.


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Walnut oil does not go rancid. It dries fast and has been used for wood preservation since centuries. It's pretty expensive but hey, how much do you actually need?


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