I’ve used a number ofover the years and come to appreciate each of them for their unique feel — the heavy-duty Wusthof (my first chef’s knife) is great for cutting squash, whereas I love my Mac knife for mincing veggies and herbs. But even a premium chef’s knife will dull over time, and $150 can feel like a waste when your Wusthof cuts as well as a $10 generic knife after only a month or two. Enter the knife sharpener.
Knife sharpeners are far less common in the average kitchen than many, despite their value. Some professional chefs sharpen their knives daily, but even the casual cook will benefit immensely from sharpening their knives once a month.
The good news