Edge Pro and a Steel
.
Another thumbs up for the
Edge Pro. I had a Lansky at
one time. The Edge Pro is much more versatile. Especially
for a blade with any kind of length.
If you like knives and like them sharp, this is the way to go.
Once you put a proper edge on a knife it is easy to maintain
with a
steel. I do a lot of cooking, almost daily, and use
kitchen knives constantly. I work the blades with the
Edge Pro once every 6 months, maybe. In the meantime I use
a steel to keep the knife sharp. I just checked my Forschner
rabbit knife, which is my number 1 in the kitchen. It's been at
least 6 months since I've manicured it's blade with the Edge Pro.
I just steeled it a few strokes and it will shave hair on the
back of my arm.
A proper edge and the use of a steel is the end of frustration
with dull knives. Your butcher carries a steel in his knife
holster for good reason. He doesn't have time to futz with
dull blades.
So, I guess what this is all about is answering your quest
for an
easy to use knife sharpener. There is nothing
easier to use than a steel. But you need a good edge first.
And that means a uniform edge of proper angle.
Here's a video on using a knife steel --
http://www.youtube.com/watch?v=LHMWdGvDLiA
Using an Edge Pro --
http://www.youtube.com/watch?v=CY6DJ0PQxyA
dxr
.