I use a minosharp for my globals which has the correct angle but that's only for "top up" sharpens. Once a year I use a professional sharpener, google for ones in your area. Guy I use mainly does scissors for hair dressers but also does knives and knows how to do Japanese ones at the correct angle
They arrived today; haven't chopped anything yet, first impressions are good though.
https://www.avforums.com/data/attachments/780/780286-6e9c3aaf8221d39de9c82b279319c1cc.jpg
I've ordered this to add to what I have. Supposed to be superb knives and very good prices on Amazon:
ZELITE INFINITY Utility Knife - German Steel X50 Cr MoV 15 - 5" (127mm): Amazon.co.uk: Kitchen & Home
ZELITE INFINITY Santoku Knife - German Steel X50 Cr MoV 15 - 7" (180mm): Amazon.co.uk: Kitchen & Home
I think you could do most things with those two knives rather than buying a knife block set. I've found you end up using only a couple of knives for cooking.
sceptical.... report back in 12 months
You get what you pay for cheap etc.....
Have upgraded my knives many times over the years and my og chef knife set I bought when I trainedbout 20 years ago are still better than most of the crap like that on amazon
Crap? Seriously? Do some research.
I can now verify the quality of these are excellent. I tried the Santoku Knife on a stack of 6 rashers of bacon, sliced wafer thin slices with ease with little pressure. Went though them like butter. Frighteningly sharp.
It's been another couple of months - still all good? data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
As sharp as the day I got it. Like a razor blade.
Not sure if I should start a new thread for this, so I thought I'd start here.How do people sharpen their kitchen knives?
I'm currently using some sharpening stones although: 1. I'm no expert; and 2. my knives are cheap.
Just interested in what methods people are using.I've seen systems like the Edge Pro Apex and Wicked Edge, but they're a little out of my price range.