Posted by Todd on April 05, 1998 at 14:01:11:
In Reply to: ISO: your opinion on cutlery sets posted by Susan Transue on April 04, 1998 at 17:34:30:
Susan,
you need to do some research on knives. A steel is not designed to sharpen your knife, it is designed to hone your knife.
You need a stone as was suggested in another reply. Henkels are made of very hard steel and thus it is very hard to sharpen them. Wusthofs are the way to go. I am in the profession and I go through one 10" Chef knife every year so if you use your knife a lot, do not expect it to last a lifetime. Most Japanese Knives are made of carbon and hold great edges, but are impractical in high volume kitchen situations due to the fact that carbon is a much softer metal and not as versatile.
: Hello! I am in search of a really good set of knives.
: I currently use Chicago cutlery, but I am ready to throw them away. I have been considering buying either Henckel's or Wusthof's cutlery, but
: I am uncertain of which one to buy. Any ideas out there? Also, I currently use a sharpening steel, but was wondering about those electric sharpeners
: for knives...has anyone used them? Thank you for your time.