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Pandora · 07-18-2004, 20:01

Excellent.

I have seen some chefs dampen the knife blade before sharpening. Is this the correct way to do it - i.e. wet the blade before sharpening?

And what do you do with serrated edged knives? I just keep replacing them.

07-18-2004, 20:01	#12
Pandora Hornet Nest Poker Join Date: Feb 2004 Location: Canada Posts: 272	Excellent. I have seen some chefs dampen the knife blade before sharpening. Is this the correct way to do it - i.e. wet the blade before sharpening? And what do you do with serrated edged knives? I just keep replacing them.
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