On Thu, 13 Dec 2007 05:00:12 GMT, Sqwertz >
fired up random neurons and synapses to opine:

>On Thu, 13 Dec 2007 03:33:40 +0000 (UTC), David Scheidt wrote:
>
>> A three buck whetstone will do as good as job as your expensive
>> electric grinder.
>
>Somebody was bound to say it. Somebody always does.

I don't see what's so difficult about using a steel, either. It
doesn't take much to learn how to use one, they don't take up much
room and, done properly, are kinder to your knives. In fact, I found a
website a while back that is about the best overview of care and
maintenance of kitchen knives I've ever seen. It also gives a great
discussion on knives in general and gives a good description and
lesson on steeling (and the fact that you're not *sharpening* your
knife, you're straightening the blade - good illustrations, too):

http://forums.egullet.org/index.php?showtopic=26036

Please have a look - it's worth the time. It also tells you that not
everything you hear/see on Food Network is gospel :-)

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


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