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Message: <blockquote data-quote="ReggieT" data-source="post: 1043474" data-attributes="member: 74258"><p>As a meat cutter with 35 years experience with knives, getting a knife properly sharpened is only half the fight.  Keep it sharp by stop letting people use your knives for plate or pan carving.  Carve only on wood or plastic and buy a quality steel to keep the edge straight and sharp.  My 35 year old knives are made by Case and I have never 'sharpened' them.  But,  I will take my favorite, which is a large steak knife and run it over the steel a few times.  Do not put undo pressure on the knife as you draw it over the steel.  Just enough to keep the edge straight.  I do have a Dexter steak knife which I have had for 60 years and several Forschner knives which I have had for nearly as long, but the Case stainless steel knife is my favorite for all meat carving.  And I never put my wood handled knives in the dish washer, but that is a personal choice.  Steels can be bought with several finishes, but mine is smooth.  It does not file away material in order to keep a sharp edge.</p></blockquote><p></p>