I'm wondering if any serious eats reader sharpen their knifes

I have 5-6 cooking knifes that I have to sharpen and the idea of asking someone else to sharpen them for a fee seems expensive in the long run.

Do any serious eats readers sharpen their own knives? How do you do it? Which equipment do you use and what are your results?


The tastiest bites delivered to your inbox!

Show 28 Comments

Talk is closed - check out our Facebook and Twitter accounts instead.