The tool I am using in this video to sharpen is Accusharp.
Here are some FAQ from my Knife Skills class.
Q: Is it ok to cut on my counter?
A: Only if it’s a butcher block. You should only use your knife on wood and plastic. No glass cutting boards, please! Here are some common surfaces people abuse their knives on: granite countertops (or any other hard countertops), pyrex dishes, skillets, and plates.
Q: How should you store knives?
A: Butcher blocks, magnetic strips, or knife trays that go into your drawers.
Q: Taking my knife to a professional sharpener is a pain. He asks me to drop the knife off and then pick it back up. Is there any other way?
A: Yes! I got this wonderful tip from Matthew Amster-Burton in
Buy yourself a Victorinox Forschner Fibrox chef’s knife once a year. That's the knife I am using in all my videos. Use Accusharp or steel on it daily. In the end of the year, buy a new one (Amazon sells them for about $28) and give your old one to a friend or sell it on Craig’s List.
Q: What do you think about electric sharpeners by Chef’s Choice?
A: They are great, but expensive. But if you get on one, you won’t have to see a professional sharpener ever again. If you are going this route, I’d splurge on the model that has adjustable angle in case you ever get Japanese hybrid knives. It sells for about $170.
Q: What should I do to maintain my serrated bread knife?
A: Nothing. It doesn’t require daily maintenance. Every couple of years, take it to a professional for a new edge.
Q: Can I put my knives in a dishwasher?
A: I suggest that you don’t since it’s hard to secure them and make sure they don’t bump into anything. I also suggest you don’t put knives into the sink under a pile of dishes or in dish rack (unless it’s empty and the knife won’t touch anything).