Can anyone recommend a place in San Diego for sharpening my knives? My knives are all AEB-L (also called 13C26) steel. I like a 50/50 edge at about 15 degrees on each side.
IMO, the best place to sharpen knives will be in your kitchen. If you are a culinary student, the best thing you can do is learn how to PROPERLY care for your blades. Invest some money into buying decent stones and if you're new at sharpening, buy a guard that holds the angle as you move across the stone. The AEB-L Steel is easy to sharpen and will develop a burr very quickly as long as the angle is correct. So, my advice is instead of spending money on finding a sharpener, learn to do it yourself. Trust me, you'll be much happier.
Best of luck!
i actually invested in a sharpening stone set called "Wicked Edge" it has a vice you mount your knife in and 2 bars that you can set angles for the different degrees you would like to sharpen with, i found it really dummy proof for anybody that has issues with sharpening their own knifes. i used mercers and forschner, which i used stones with, but when i started to collect and replace my knifes with shuns, i wanted something that could insure that i was getting my 16 degree angle, it really is a beautiful product.