"Edged Weapons" in the kitchen

Roycroft201 · 07-18-2004, 15:02

I almost considered putting this thread in the 'Edged Weapons'

forum.

I don't think I have ever been taught the correct method for sharpening the knives in my kitchen. They have always just been 'passable' to work with, and it's frustrating. At the current time, they can only be described as 'pathetic'.

Fresh tomatoes will be in season soon - I wonder if I'll be able to slice one ! LOL!

Any suggestions?

Thanks,
Roycroft201

(edited for spelling errors, proofreading errors, ........)