Originally Posted by Margaret
Besides, the topic is sharp knives, not sharp knees.
Originally Posted by Milhouse
I'm not a pro cook or chef. I just like food. I also like knives. There is something very relaxing about sharpening my knives, much like polishing a shoe. I think it has to do with the focus and concentration. This means my knives are pretty darn sharp. I use stones.
I'm reading into this that knife care is treated as are other acts of maintenance - some do most everything themselves, others outsource most everything. This is interesting but not especially surprising.
Originally Posted by kwilkinson
Same here. I've been cooking for a pretty long while before culinary school. I always used stones, although never took great care of the knives. The knives we got for school are incredibly nice (Messermeister if anyone cares to know) and deserve to be taken care of. I bought a water stone for this purpose, but have only used it once. I hone the steel before class everyday and some days have to hone it during class as well, just b/c we'll be cutting for 4 hours straight.
Glad you answered kwilk - what's your school's position about knife care? I read that you plan on doing it yourself with a waterstone, but - does the school offer to sharpen? Do they recommend an outside service? Or do they just say - here's your knives, keep them sharp or you fail.