Sharpening knives can be tricky, especially if you don’t do it very often (which most people don’t).
I’ve watched YouTube videos on sharpening, and I’ve tried all the classic sharpening methods over the years. My knives have always been pretty sharp, but I always knew they could be sharper. I think it’s because I don’t do it often enough to develop some level of knife sharpening skill.
Recently, an extremely generous friend gave my brother and I a number of quality kitchen knives. Some are American, some German, but the best are Japanese. I have had my Cutco chef’s knife for maybe 5 years and use it all the time, so it takes a beating–I use my ceramic hone on it fairly regularly, and as of last year, I started sharpening it with my brother’s [amazon asin=B003774RF2&text=Gatco knife sharpener].
I’m not going to go all cuckoo over the Gatco, but the thing works very well. It’s hard to describe how it works, so I’ll just show you in this little video clip I took of my brother using it on my [amazon asin=B005FNPY7G&text=Cutco chef’s knife]:
Basically, you clamp your knife into the holder, then figure out what angle your edge is. You just select one of the sharpening rods
and guess at the angle your knife was ground at. So far 22 degrees has been most common. But you can easily tell the angle of your edge without using the sharpening system–if you have the right one, go for it. If not, put the rod in other positions until you get the right one. From there you just run the sharpening rod along the blade edge, letting the system do all the work for you.
My brother’s kit includes coarse, medium, and fine stones, as well as one designed for serrated knives. The thing works well.
Now, I’m not saying that you have to spend $90 on a sharpening set like this to do a good job. I AM saying that something like the Gatco is an excellent way to sharpen your expensive knives, especially if, like me, you don’t have the skills to use traditional sharpeners.