Who sharpens your knives? Do you keep them sharp?

I'm glad to see other people feel the same way as I do about my most-used knife, my cleaver. I sharpen my knives myself. And I know the trick for judging sharpness by eyeballing the cutting edge.

Paul most people look at me like I'm crazy for using a Chinese Cleaver. I have never had a problem with anyone wanting to use it. I bought a friend of mine a Chinese Cleaver who was getting into cooking Chinese food and he loves it.

I sharpen my own knives with a wet stone. I learned the skill in cooking school and have continued to do it ever since. It's not that hard actually. My knives have never been touched by machine since I have owned them. I have Wusthof and Sabatiers.

I'm with David, but I'm not very good at it. I have a knife given to me by a Japanese friend I met 2 years ago. It was the sharpest blade I've ever used -- and I instantly fell in love. She sharpened it for me again when she was here last year. It took her 30 minutes to get that Samurai sabre edge. But, it stayed that way for about 6 months. She'll be back in August and I've got all my knives lined up.

I sharpen my own and use a steel on them each time i use them. -RP

I bought two ceramic knife sharpening blocks this week. I sharpened 4 knives using them and, for a first attempt, I am happy with the results.

G