How do you keep your kitchen knives sharp?
I have tried and tried with a steel with no success, even after a 'tutorial' by our local butcher. I've bought various gadgets with wheels and carborundum stones - but no - nothing works for me.
Husband can get a real edge using the steel, but he's not around all the time and anyway, I'd like to be able to learn this skill myself. I was just trying to slice tomatoes for lunch and believe me my knife just squashed the things flat.
Help!
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