Cookaholics Bulletin Board

Paul, the Accusharp is the one were you put the knife blade up on the counter and run it manually over the blade. It does take off steel. I noticed that on the old ones DH uses.

I use Victorinox Fibrox knives that are not pricey, but I really like them. My bread knife and the meat slicer really need help. I do hone them, but not sure I do it at the right angle. Being somewhat klutzy, I do better with sharp knives. We replaced our holders with the Bodum ones, so that should help keep the edge better.

Honing can take off steel, just very small amounts ideally. I use a ceramic hone which takes off steel. Everyone does better with sharp knifes!

My bread knife sucks. I need a hew one.