I love my knives and have let them go unsharpened way too long. We (my knives and I) took a visit to the newly re-opened Eversharp yesterday and were surprised to see that they have expanded their inventory. You can find refurbished Epicurian cutting boards now along with other brands.
But back to sharpening.
Why sharpen? Not only is chopping faster with a sharp knife, it is much easier to cut yourself on a dull knife. A half-decent video that can walk you through putting an edge back on your knife is...
Aside from truing your knife with a steel, you should have them professionally sharpened at least once a year. And while there are free places that will sharpen for you, a word of caution, you do get what you pay for.

My knives of choice are the Wusthof Culinar. With knives you also get what you pay for and if you cook even a few times a week, this will be money well spent.
1 comments:
Yay! Summer resolution #1: go to eversharp with our 2nd-rate knives and make them SING! (-:
~Lisa
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