I’m looking for a better knife sharpener for my hard steel chef knife. I think whetstones are the way to go, but most of the sets I see are 4 double sided stones. Do I need that many stones?
Is there a totally different type of sharpener that you have had success with?
Edit: I should add that I like my knife very sharp, and I have a few tiny chips in the cutting edge from a cheap drag-through sharpener.
Just get it sharpened locally or send it out. Sharpening knives isn’t something you need to do that frequently. Unless you really want it as a hobby.
Where does one send out a knife to have it sharpened?
Depends on the knife, some offer lifetime sharpening from the manufacturer.
Jesus! Do you have a Butler to wipe your ass for you too?