knife sharpners

go here
and read this first

than go here
look around and consider buying his book

if you want to shaprpen lots of 'stuff' look into the tormek

stay away from any pull thru manual or electric.. you will eventually hollow out a section at the back of the blade right in front of the heel especially if you are using wusthofs or similar with at thick heel that comes right off the bolster

I have a Tormek -- you talk about putting an edge on anything. That machine is incredible.

http://www.japaneseknifesharpening.com/

http://www.japaneseknifesharpeningstore.com/default.asp

dave can sharpen anything and gives classes in japanese knife sharpening ,, he is a really nice down to earth and knowledgeable guy

http://drsharpening.com/index.html

and he is berks

I have an Edgepro also. It will put a razor edge on any knife while removing a minimum amount of metal. It does take a little time setting up and stepping through the stones but creates a scary sharp edge. I will also state it is the last sharpener I will ever buy.

i have that set up but only use it on knives cleavers or axes that orignally had a convex edge.. the link to pops knife is dead,, i use either .3 micron dry chromium oxide or 1 micron diamond on my leather stops .. i have a source for .25 micron diamond but have not ordered it yet

I'm old school...I guess.
I have two wet stones, one a bit course and one extremely fine. Between the two, I put an edge on.
The steel only "touches it up" and I never give more then two to three swipes.

Have found vodka (Tito's) works best for me.
Have a friend down the street who makes very expensive knives and has all the pro eqt.
I take my knives to him in a box and after a couple of times like this I take a bottle of Tito's.
That vodka makes for some very sharp knives

I have a lansky sharpener and recently sprung for a Warthog V-sharp. I've been pretty pleased with the V-sharp. You can find them on ebay for pretty cheap OR go to the v-sharp web page. Also, if you like Tito's, try Dripping Springs Vodka.

Ranchonodinero did but like the Titos better.

if your whusthoffs have a 'thick 'part at the heel [choil] they will not sit down in the chefs choice all the way to the back and you will end up with a divot? hollowed out area? on the edge. my experience with chicago cutlery is that they do not have the thick part at the back therefore the whole blade can be run thru their whole length in the electric sharpener.
do you want to learn to do this yourself or do you want to have some one do it for you ? there are professional knife sharpeners..i have lots of links ,, please see my other posts in this link and i can give you more ,
bill

put them in the mail .. i will sharpen them and you will understand why alcohol and sharp knives dont mix.
what kind/brand do you have ?

pick the worst of the global mac or japanese and let me at it.. couple of drinks and you will be sort a finger tip .
seriously i will be happy to do it ,, i have more invested in stones than in knives.