Sharpening Your Kitchen Knife

Every kitchen deserves a good knife. It is the one item that is used to prepare most meals and is generally in need of sharpening. At Entertaining Elements we sharpen knives on a water stone system but if a knife is properly looked after it will only require sharpening professionally every four years. I must use my words carefully because this statement only holds with high quality steel. German, Japanese and some Swiss made knives have  high strength steel. Many Chinese made knives are made with softer steel which does not hold the edge. For quality knives I suggest using a honing steel at least once a week. Please come into Entertaining Elements and I will be happy to show you the proper techniques for keeping your knives sharp.
 
P.S. Keep our "Knifes Skills" events in mind for those of you that would like instructions from one of our chefs.