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Discussion Starter · #1 ·
I just bought a Henckel Granton slicer (with the funny scallops along the sides).

I readon the Henckel web site that the knife musst be sharpened by a professional. I'd kind of assumed that when I bought it, but the question remained in my mind: can I use a steel to dress the edge in the normal fashion? :confused:
 

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Hi Dave, the scallops on the knife should not deter you from dressing the edge with a steel. As a matter of fact, you should steel it more often because of the finer edge on your slicer than on say a chef knife. I sharpen my knives and would never think of giving them to some one else to sharpen. You should learn the art of sharpening knives, it's simple once you learn how.
 

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Discussion Starter · #3 ·
I've sharpened my own knives for years, but was taken somewhat aback by the "sharpen professionally" warning. sort of like an apron that says "Dryclean Only".
 
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