Ok Ok, some real information...How to use a sharpening steel as shown by your truly. The steel I'm using is a Forschner 12" which goes for $30 or so. It's a good commercial steel, functional but no fancy handle. Steels should be used every week or so (you could go longer, maybe every month if you don't use the knives a ton) and are great because they don't wear your knife down any. When 15 or 20 swipes on the steel don't give you a nice edge, then it's time to get your knife ground. This means whetstones, machines, an aggressive hand held gadget, or professional sharpening like we do here at KitchenArts. (Usually overnight service, $2-$4 per knife. We also do repairs.)
