“There are many ways to sharpen a knife. This method produces a good general purpose edge.”
About 25 years ago, Kenny bought me a Henckels Four Star 8″ chef’s knife because I told him that I needed a good knife to slice some chicken breasts. I was going to make Pierre Franey’s Chicken and Avocado in Cream, which Kenny liked. When Pierre Franey’s column first came out in the NY Times, I thought the title was “The 60 Second Gourmet,” not “The 60 Minute Gourmet.”
A few months ago, I broke the tip off the knife while trying to separate some frozen hot links. (I use a flathead screwdriver now). I used my Dremel to grind the tip so it looks like a Santoku, but I haven’t been able to keep it sharp. I’ve had it sharpened professionally 3 times in the past 5 years but they weren’t great sharpening jobs.
I’ve used a Zip-Zap, the Accusharp All Purpose Knife and Blade Sharpener and a steel, but it still doesn’t hold an edge very well. My Dexter Chinese chefs knife always stays sharp. I have a 30 year old six-inch Sabatier chef knife that also holds an edge well. I used to get my knives sharpened by a knife sharpening guy in Manhattan who drove a Step Van around and stopped at restaurants. I would bring him 4 or 5 knives, but he would always say, “Ahhhhhh, Sabatier!” about the little six-inch knife.
I like Tim Andersen’s first paragraph of Step 3 (click read more). I had to go to San Jose to get my sharpening stone (at 99 Ranch) but it actually cost $0.99.