keith

This is just smashing: I’m finally in the WE party, special thanks to Chris! I grew up in restaurants, so I understand the value of a sharp knife. I love to cook, and a fine edged knife multiplies that pleasure. I made a crude jig with which I sharpened my chef’s knives for decades until I ran into WE. The jig worked better than freehand, but left…[Read more]

Hello. This is a test. I was having trouble posting to the forum. Chris helped me sort it out. Thanks, Chris.  I’m a newbie. I use my WE to maintain my two kitchen knives, a Forschner 12″ chef and a Wusthof 4″ paring. Did my post make it through?