No ....no..............This is the least abrasive on your poor knife.

Edited to say: My father was a chef. He had an oiled sharpening stone he kept wrapped in a hand towel "and" a steel. He thought any other form of sharpening took too much off the blade.

This works too...click to see

We use a sharpening steel to help keep an edge on our knives. But I don't think it will add an edge if the knife is really dull. Some of our Henckels are over 40 years old and we're still using them. DH has used a whetstone and oil to sharpen blades but he switched to a Chef's Choice electric sharpener, he also has a manual model that he uses on pen knives or my garden snippers.

At one time we had knives and my sewing scissors sharpened at our local kitchen store but they really didn't put a fine edge on them. This is the model he uses now - Chef’s Choice Model 15XV - Consumer Reports gave it a top rating.

nicole (and caroline), knife steels DO NOT sharpen knives. When knives are used, the edge becomes jagged from side to side. A steel puts the edge back to being straight. Like a leather strop.

A 26 year old knife that hasn't ever been sharpened needs a true sharpening, with the cutting edge being reformed. Use whatever a pro recommends. Or, buy a Chef's Choice sharpener and do it yourself. The most aggressive slot usually is recommended for every few years. The more gentle ones, at least quarterly. The most gentle one (essentially a stropping setting) can be used monthly.

Thanks for the good info.

i will see the butcher Monday, after I see my ”butcher”

(doctor).

elmer...I know that. But...those electric things take too much off. The one I showed is just different grades of "sandstone"...that does sharpen the blade. But...will not ruin the blade.

I take my fabric scissors to a professonal knife sharpener...but...if you want to do it yourself... my knives are never that dull.

Here is the set of whetstones that I use.

I follow Brad Leone's tips and instructions:

If she uses a more aggressive machine once every 26 years, there will be no problem.

Seriously though, the Chef's Choice machine has been highly rated since forever. I've been using one for a good 20 years or more, semi-regularly, and on a number of top quality German knives. They work well.

Not necessary for a home cook but some of the chefs in my stepdaughter's and her partner's circle of chefs send their special knives away to places that only professional sharpening. I only mention this so if when you speak to the butchers you will not be surprised. This area only has one professional sharpener, Ambrosi Brothers.