[clay]

I use my diamond steel a lot, and that is when I am using my knife alot. IMHO they are best used every 15 minutes of actual cutting time, which keeps the edge pretty good. I do it this way, and the knives stay pretty sharp for quite a while. Maybe with forschners, and a novice, a regular steel would be better, but I mostly use global, and wustof.

Electric sharpeners suck, I have seen so many people completely trash a good knife with those things. Dont get one!

[jte1130]

Ok, I guess I'll learn to use the stone or steel. I've taken a few recreational classes in the Institute of Culinary Education. I know they have some knife skills classes. Maybe I'll take one of those next.