[tlr]

We've got a bunch a decent kitchen knives that could definitely do with a proper sharpen. Any body got any recommendations?

I have tried to keep on top of it myself, but I don't think I've done a very good job!

Thanks

[Fultonius]

Buy a global ceramic roller sharpener. Not a lot of technique required and will get them back in shape.

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[GCW]

I'm not a Global fan, I'm more a Wüsthof guy. I use their steel. Easy once you know how, and works a dream.

EDIT- always buy decent knives, look after them, keep them sharp (easily slicing a ripe tomato is a good test for when they need a sharpen) and never put them in a dishwasher.

[SamT]

The Sheffield  shop just up from tescos on eccy road... couple of quid for a sharpen. very helpful in there..  just had a david mellor knife  sent back to the factory and re ground following tbe tip breaking off.  my fault for being a dick with it.. long story.  chraged us a few fuck alls.

remember. . a steel only trues an edge.. not grinds it... and that is only it the steel is harder than the blade .. some steels can be softer than the blade you're trying to true thus in effective  [caveat being that i read that on the Internet whilst reading up on how to sharpen my knives... i know knob all about it myself... but it seemed to make sense]

[GCW]

remember. . a steel only trues an edge.. not grinds it

Hence, keep the knife sharp by treating it more regularly!
As above, get a decent steel. Pay peanuts, less sataysfaction.

[Will Hunt]

+1 for the Global ceramic roller sharpener. Works on non-Global knives as well.
GCW's solution certainly sounds good but may be overkill unless you are needing to carve through the very fabric of space and time.

[GCW]

You can pick up a good steel for fifty fuck alls. I hate blunt knives!

[Fultonius]

I wasn't suggesting buying global knives - but as someone else mentioned,  after a while a steel won't "cut it". Steels merely keep the blade "true" (and only if you're skilled,  I am not so end up relying on the sharpener more often -  to the point that I can cut a rope tomato with just the weight of the knife!)

A friend has wusthof knifes and I find the profile too wedge shaped.  I like the narrow v of global knives. I just own two, an oriental chef's knife and a fish knife (which hardly gets used...)

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[GCW]

My point, really, is that once the knife is sharp, you can keep it sharp rather than later having to go back to a professional.

I've got a dozen Wusthof knives- I like the Classic Ikon shape. But we've shot waaay off topic!

[lagerstarfish]

I can cut a rope tomato with just the weight of the knife!

fruit ninja 

[Fultonius]

Wtf is a rope tomato anyway?   

Like a vine tomato, but ropier??

[tlr]

Cheers, I've got a roller sharpener, but the knives still aren't as sharp as they were.

I'll go to the Ecclesall rd shop and see what they say.

[andyd]

My point, really, is that once the knife is sharp, you can keep it sharp rather than later having to go back to a professional.

This is correct. A diamond steel will sharpen if you want a quick fix. Maintaining the knife is most impotent. Once you get into this you'll need to buy some shit knives for visitors and family members to use. I turn my knife block so the handles face the wall when we have visitors and put the shiny coloured plastic ones out. That way I don't want to do this.....      ...... and come across as more obnoxious as I already do

[lagerstarfish]

one of my favorite knives is a cheap one that I think I got from Tesco about 10 years ago

it's really soft steel, so is easy to sharpen using a roller sharpener and a coarse stone

dunno what grade steel it is, but it gets tiny rust spots if it gets left wet

obviously it gets blunt and knicked easily as well, but it feels good to hold and I don't mind other people using it

god, my life is interesting

[tomtom]

one of my favorite knives is a cheap one that I think I got from Tesco about 10 years ago

it's really soft steel, so is easy to sharpen using a roller sharpener and a coarse stone

dunno what grade steel it is, but it gets tiny rust spots if it gets left wet

obviously it gets blunt and knicked easily as well, but it feels good to hold and I don't mind other people using it

god, my life is interesting

Tell us about your home brew camera dolly. That's a much better tale than the knife....

[webbo]

What's the big deal with kitchen knives, they are for chopping food ? I could understand the need for special sharpeners if this was an advice for serial killers site.

[andyd]

Shhhhhhhh!

[lagerstarfish]

you've clearly not had to deal with an aggressive rape tomato on a Saturday night, Webbo

[webbo]

Is that similar to lifting the lid of a pizza box.

[GraemeA]

My sharpening technique involves having a party, inviting Butters from this parish to it and let him loose on my Wusthof's, he is an ex butcher and quickly got my knives back into shape