How do you shapren a santoku knife?

Answer 1

I like Chefgrille's idea. If you don't have good quality knife sharpening equipment (and I'm guessing you don't or you wouldn't have asked the question) let someone else do it for you. You can keep your knives sharp by using a steel on them every time you use them. A steel shouldn't cost too much, and it will really stretch out the time between sharpening.

Also, remember that a Santoku has a fairly specialized purpose. It is made to slice very thin pieces. Therefore, it has a very thin blade. Don't use it as an all-purpose knife. You can damage it and it won't last long.

Answer 2

Many times, if you have a good rapport with your local butcher (or if they're just nice), you can take a knife in and they will sharpen it for you. They are professionals and are pretty much guaranteed to not ruin your knife. Also, a good way to keep your knives lasting longer, use a wood cutting board for everything but your meats and don't keep them in a wood block. I find the magnetic strips that mount on your wall work much better.

Answer 3

I take mine to the local kitchenwares shop. They sharpen every Thursday for $3 a knife. Or I take them to a supermarket in town that sharpens them for free while I shop.

I wouldn't trust myself to sharpen my own after what I paid for them. I want a pro to do it.

Answer 4

http://housewares.about.com/od/cutleryknives/a/basicsharpening.htm

Answer 5

stones and sticks and hammrs and nails