Wanna Stay Sharp? Let's Get Stoned

Calm down. I am not suggesting a reenactment of Hot Tub Time Machine. I am just saying I'm finally ready to make the leap from steel to sharpening stone.

I've been thoroughly enjoying my new Victorinox knives, especially the 12-inch slicer. In fact, I'm able to cut food so thin and so cleanly, I'm thinking this new tool has resulted in me eating smaller portions. (The Sharp Knife Diet?) Oh, but I also have become quickly attached to a pairing knife and the sleek ceramic knife.

Whenever I interview chefs, I always ask about their favorite knife. Lately, I've been curious about how to keep a knife as sharp as it is when it's brand new. For years, I thought it was about using a steel, but it starts with a stone. I'm still working on my technique. The video below... [via Amazon Daily]