Best and fastest way to sharpen kitchen knives?

I touch my kitchen knives up fairly regularly before they get dull. Also teaching over people who use the knives how to use them and care for them. My oldest daughter will always let me know when a knife starts to get dull or the cutting performance isn't up to par.
 
Phydeaux said:
I touch my kitchen knives up fairly regularly before they get dull. Also teaching over people who use the knives how to use them and care for them. My oldest daughter will always let me know when a knife starts to get dull or the cutting performance isn't up to par.
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You are luky. I just watched my wife using a knife I spent 1/2 hour reporfiling last weekend cutting on a cookie sheet and then put it in the dishwasher :eek: She has put up with me for so long I guess I should consider myself lucky I get to reshape the kithchen knives more often
 
I've used the Sharpmaker for some years and keep mine in the kitchen as well as the medium and fine Spyderco bench stones. I'm an edge maintainer type and would have trouble doing a full reprofile. My kitchen knives are, primarily, three Wusthof Grand Prix (original version) - 8" chef, 6" slicer/utility, and a 3.5" paring. This set also came with a steel which I've never been able to use with success. Maintaining them is pretty easy with the Sharpmaker or bench stones. I have to admit though, for many small tasks, a Victorinox 3.5" paring knife and 6" steak knife are awesome and never seem to dull with their thin finely serrated blades. I think I'm into to those two knives about $11-12 from the local restaurant supply company. After 35-40 years, I've come to the conclusion that higher end kitchen knives simply aren't worth their cost to me but am glad we have the three Wusthof knives regardless.
 
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