I started buying nicer knives since 2004. Every year or two I’d buy another nice knife in the $75 – $150 range. Then I moved to Minnesota, and one of the world’s only Wusthof factory outlets is here. Now I’m up to ten kitchen knives, seven of which are plain-edged. That’s not counting my utility or defense knives. I got tired of spending $3 – $5 per knife to have them professionally sharpened, and it was a hassle for me to drop my knives off, pick them up again, and deal with not having them in the house until the shop was finished.
I began my research into sharpening my knives at home. I remember my father using oil and stone when I was younger. I wasn’t opposed to sharpening by hand. I figured it allowed me more control, and I had read quite a few stories of people who wrecked the edge of their blades using electric systems. What I wanted to avoid, for whatever reason, was using an oil. I wanted to keep my tool kit as small as possible, and also avoid having to research what type of oil to use, which oil was best, etc. I was learning everything from scratch, and I wanted to minimize what I was taking on.
After watching a lot of videos on YouTube and trying various techniques, I put together a video on what works for me.
It’s important to stress that a lot of effective knife sharpening comes from experience. I am total novice, so what works for me may not work for you. I encourage you to watch others and buy a practice knife.