Don't tell me to just buy some sharpening machine.  I want learn to use sharpening stones.  Any place in town that teaches that?  William Sonoma, East Bay Restaurant Supplies, Mac Knives?

Here you go
I have been meaning to check them out.

starknifesharpening.com/…

Steve, interesting.  I email them to find out when the next class will be.

let me know what you find out

There are also lots of videos on YouTube.  But I want a hands on.

You might think about a good sharpening steel while you're at it. We have a flat (oval) and a round - I prefer the flat one because it has a fine and a coarse side like a whetstone set.  It's like a whetstone with a handle.  

Look into bunmei knives for cooking.  You want something that will hold an edge in any case.

I am interested in Mac knives, local.

Wow - they look great - we have a Henkle's set rounded out with some Cutco stuff - it's okay

macknife.com

I would like to check out Mac knives too but websence thinks that site has to do with weapons.
Makes me want one even more.

Steve "Asian and a good driver" S. says: I would like to check out Mac knives too but websence thinks that site has to do with weapons. Makes me want one even more.
==============================================

Welcome to the official Website for MAC Knife, Inc. USA
Our reputation as the World's finest knife is based on the
experiences of MAC knife owners who use our knives every day.
They tell us that once they began using their MAC knives,
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Wusthofs, Sabatiers, Gerbers, Chicagos, Globals, Cutcos.

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you will experience for yourself the true definition of sharpness.

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"wedge" in the cut and must be forceably pushed through to complete
each slice.

3. Stays Sharper Longer
MAC knives have been hardened to 57-61 degrees Rockwell C. Other
knives are "softer" and consequently the edges change shape and dull
more quickly in use.

4. Less Fatigue
MAC knives are light in weight, perfectly balanced, and ergonomically
designed to reduce fatiugre during your cutting chores. The design of
the MAC knive is so unique that it has received numerous awards and
is patented around the world.

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No matter how expensive the knife, there are none better than the
MAC knives. Yet our knives are reasonably priced and with proper care
and maintenance, they will provide many, many years of exceptional
service.

Louis:  Anyone who knows anything about knives knows never to put knives in the dishwasher.  NEVER!

Thanks Paul

Louie "BEYOMBZIBNOMNOMNOMDIGITTY!!!! " L. says:

Ah.  I rarely ever use the dish washer, so I never thought to wonder about it.  Why is the reason?

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Because the force of the waterjet can cause the knife to bump against other dishes and dulls the edge.

Someone at a cooking store told me that the sharpening angle depends on the type of knife. Asian knives have a shallower angle and European (Henckels, Sabatier, Sollingen) have less. Or is that backwards?

They seemed to say that whetstones are the way to go, so watching someone sharpen a knife sounds like a good idea.

Does Williams-Sonoma or Sur la Table have sharpening demonstrations? Or East Bay Restaurant Supply?

I have seen classes at Williams Sonoma at the Roseville Galleria.  The place Steve told me (see the first reply to my OP) apparently put on a class at East Bay last year.  i just emailed them to ask when the next class will be.

Star does private lessons... (in the link)

"Star Knife Sharpening is available for private lessons, up to 4 people."

I saw their truck as I was driving home the other day, so they are in the area. The question is, I suppose, do I need a whetstone (or several) and which one?

I saw in East Bay one of those huge three sided whetstone thing.  It's in a wooden box and I suppose you put oil in the box.  The guy talked me out of buying it.  I just have one of those small two sided stone.

A 2 sided or 3 sided stone is great. You can find a 2 sided stone at just about any hardware store. Get a big one if you can.

I have a large 2 sided stone in a wood box, it works great and I've had it for many years.

For a really sharp edge, the blade is held with about a 20 deg angle to the stone and moved in a circular motion to grind in that profile. This of course is done on the course side. Water or a light oil can be used on the stone to help with the sharpening and to keep metal accumulation from building up on the surface of the stone. This should be done to both sides of the blade.

With the proper profile, the stone is flipped over to the fine side. Oil or water is again added to the surface of the stone. A 20deg angle is again needed. Instead of a circular motion, this time push the blade along the surface of the stone. Do this until the circular marks are gone from the coarse side. Again, do both sides of the blade.

Inspect the edge in the light. Looking directly down on the blade, you should not see any shiny spots. Those would be tiny flat areas on the edge of the blade that would need to be sharpened out.

If you want to go even more fine, get an Arkansas Whet Stone and use the same method as the fine stone before.

If you want to shave with the blade, get an old barber shop Strop and drag the edge of the blade over it. The Strop doesn't take any metal away or sharpen the blade, it stands up a micro fine edge of metal straight up.

I have the materials for sharpening and can show you how if you're interested. Send me a PM if you'd like a hands on lesson.

Steve "Asian and a good driver" S. says: Thanks Paul
=========================

+1 subverting websense!

Great post, Delta Bride!

That sounds like the blade is cartoon sharp. Like in the cartoon where they drop a hair on the blade and it splits the hair in two down the long axis. Sharp!

Just got an email today for a Learning Exchange class on this very subject. Email me & I'll forward it 2 u

Re: the dishwasher thing. Quality knives have wooden handles. Would you pressure wash your fine teak coffee table with harsh chemicals? Nuff said.

M "mmmmm" H. says:

Someone at a cooking store told me that the sharpening angle depends on the type of knife. Asian knives have a shallower angle and European (Henckels, Sabatier, Sollingen) have less. Or is that backwards?
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Just an FYI for those that have seen the name "Solingen" on knives - Solingen is a city that's well-known for it's steel industry, and cutlery in particular (much like Sheffield in England used to be). It's not actually a brand, but sort of a pedigree.

As to sharpening, I'm fairly inept at it, so I take my knives to a strange guy in San Francisco that a chef friend of mine uses. They guy is an artist. The knives had perfect edges on them when he was finished - better than new!!
yelp.com/biz/jivanos-cut…

i just sharpen mine on the bones of my victims