December 18, 2004 10:25 AM Subscribe
Why won't my knife sharpener sharpen? [+]
I have three different sharpeners, so I wonder if it's my technique (though each one requires a different method).
1. Is a 'steel', a solid, heavy, ridged metal rod. Requires nerve and speed and I never was able to get it right.
2. A hand held, almost horseshoe shaped plastic handle with two crossed over, 2-3'' long ridged rods sticking out. The knife is dragged hard across the point where the rods cross over. Doesn't seem to work that well.
3. Another handheld device, consisting of two interlocking sets of hard metal disks which are rotatable, again which is designed for the knife to be dragged hard across the intersection of the disks. Again, somewhat ineffective.
My favourite chefs knife, about 10'' long and wide near the handle, I bought when I did an undergrad course in catering. It should be quality as it was supplied by a specialist. I'm guessing I need to improve the way I use them. How?