I have a beautiful Calphalon chef's knife that has served me well for years. However, lately I've noticed that it is quite dull, and the blade slips sometimes when cutting tomatoes and onions. How can I sharpen it without spending a fortune?
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1see http://cooking.stackexchange.com/q/35500/67 – Joe Feb 24 '16 at 02:23
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@joe: I would even call it a duplicate. – Willem van Rumpt Feb 24 '16 at 07:30
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http://cooking.stackexchange.com/questions/tagged/knives+sharpening - we have lots of information on this topic beyond the duplicate target – rumtscho Feb 24 '16 at 10:51