Claire
Master Chef
I have a good set of Wustof knives we saved up and bought individually about 10 years ago.
They recently didn't seem to be keeping their edge very long (one or two uses and we had to sharpen them again).
Then I was watching something on TV that instructed that we were "honing" the knives, not sharpening them, and that knives should periodically be professionally sharpened.
I was at a local greenhouse and saw that a man took tool/knife sharpening jobs from there. I kept forgetting, but last Friday I took my knives in and picked them up on Sunday.
Believe it, it is true. The darned things are better than new! Find someone who does this service and take yours there, now!
They recently didn't seem to be keeping their edge very long (one or two uses and we had to sharpen them again).
Then I was watching something on TV that instructed that we were "honing" the knives, not sharpening them, and that knives should periodically be professionally sharpened.
I was at a local greenhouse and saw that a man took tool/knife sharpening jobs from there. I kept forgetting, but last Friday I took my knives in and picked them up on Sunday.
Believe it, it is true. The darned things are better than new! Find someone who does this service and take yours there, now!