What do you use to sharpen your knives?

My knives are Henkels. I've had them since 2008. I sharpen them on a whetstone, then finish them off on the steel.
They've been through a heck of a lot of dinner services and are still good.
 
I have Wusthof, Henkels, OXO and Cuisinart knives of different sizes for prepping/chopping.
 
My Victorinox I got off Amazon in the early 90's for $80. I'm not a fan of smooth handles, wood, steel, whatever. Food is typically wet and smooth is an accident waiting to happen. These have that textured polymer handle that doesn't slip. Used to sharpen them with a set of stones but have since opted for a Chef's Select electric sharpener. Does in seconds what used to take an hour. It's got "floating" abrasive wheels so the same pressure is applied everywhere on the blade.

They're razor sharp. I used to sharpen those too but disposable got cheaper...
 
So, on the subject of sharpening. Does anyone know why a straight razor is shaped as it is??? It's all in the angle of attack of the blade. Back in the day when hand sharpening blades the shoulders and blade were such that by grinding both down simultaneously the angle remained unchanged.
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Barriehie said:
My Victorinox I got off Amazon in the early 90's for $80. I'm not a fan of smooth handles, wood, steel, whatever. Food is typically wet and smooth is an accident waiting to happen. These have that textured polymer handle that doesn't slip. Used to sharpen them with a set of stones but have since opted for a Chef's Select electric sharpener. Does in seconds what used to take an hour. It's got "floating" abrasive wheels so the same pressure is applied everywhere on the blade.

They're razor sharp. I used to sharpen those too but disposable got cheaper...
Click to expand...
Sharpen what too??

What disposable?
 
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