Anyone read this tale of the author’s sojourn at Le Cordon Bleu cooking school in Paris? I’m finding it vastly entertaining. (4 replies, last updated by hungrystudent257 March 8, 2008)

I was wondering if anyone has read The Sharper Your Knife, the Less You Cry? I heard the author on NPR’s Talk of the Nation yesterday. The gist is that she had a corporate job, lost it and then cleared out her savings to... (5 replies, last updated by chef_max November 19, 2007)

Why not try sharpening them yourself? Just buy a decent sharpening stone and oil. The trick is to pretend the sharpening stone is onion or garlic and you’re trying to slice off the thinnest possible slice. Don’t know... (2 replies, last updated by Julie September 25, 2005)

Scubadoo97 is right, but one suggestion I would make is to invest in an Epicurean board. They are easier on knives than wooden boards. Good choice in a knife, they are gorgeous and have a great feel in your hand and great heft... (12 replies, last updated by Candy April 1, 2008)

store if you have one nearby for $5-6. Williams Sonoma and the like also sell various sharpening gadgets at much higher prices. If your knives are still not doing the trick you could also try the same grocery store for a carbon... (9 replies, last updated by Phil October 1, 2002)

I just learned the other nigh that if your knife is still quite sharp, using a ceramic steel (I guess you still call them that) is best. Use the metal one when it’s worse shape. And use the ceramic one after every use. (7 replies, last updated by applehome February 22, 2006)

knives. Any shop that is actually interested in your business will let you cut and test. The best knife is the one that feels comfortable in your hand, and you feel comfortable using. Next is quality – a super high quality... (36 replies, last updated by scubadoo97 September 16, 2009)

I would say that if your knives are performing well through your own efforts, you shouldn’t need to take them to a professional. A couple of years ago I took a knife skills class and sharpening was part of the lesson... (15 replies, last updated by Deb H. June 27, 2001)

good job on short notice, RGC, those knives should come in handy. It’s an interesting conundrum, you’re afraid the knives might be too sharp for an older person, yet a dull knife can be dangerous as well. (15 replies, last updated by aser August 12, 2008)

Assuming that you’re talking strictly about stainless knives, the main problem is that they tend to get jostled around, which means that the edge can be ruined by contact with hard things (a glass, another knife, etc.). A... (23 replies, last updated by taos January 2, 2009)

knife in santoku shape, it will handle more like a German knife than a Japanese knife. There are objective benefits and downsides to both styles, independent of your personal taste. The Japanese blade will be lighter, sharper, and... (41 replies, last updated by marzeth May 9, 2007)

of the chef vs the vegetable knife. Your suggestions will be extremely helpful. (4 replies, last updated by girla October 19, 2007)

Simple. Some times your knife is more dulled when you start, those are the times it is "noticeably sharper" when you finish. Other days, though you have used the knife, you still have a fine edge. You steel for a couple of... (8 replies, last updated by comestible December 30, 2007)

.fantes.com, you can get carbon steel knives from Sabatier, a mediore brand, but worthwhile considering the price. When you sharpen them, the edge is much sharper than the standard high-carbon stainless steel of your knife, and... (10 replies, last updated by tim irvine July 18, 2008)

Bob Kramer is unbelievable. It feels unusual to have to mail your knives, but it’s not really that hard, he’s quick, and the cost is fair. The only real drawback is that your knives will come back sharper than... (8 replies, last updated by deb May 19, 2005)