|>>|| No. 9693
I have some Globals that are rather soft steel, they're the sharpest knives I own, but only for about half an hour. The Germans seem to have worked out the balance for me. Two or three strokes a day on my Wusthof and it's razor sharp, literally.
A good old fashioned steel would be my first suggestion. You need one if you own a knife, frankly. To forgo it would be like buying a bicycle but not bothering with a pump. You need it for basic maintenance.
A normal metal steel is a pretty cheap item, just make sure you get one that's about a foot long, or at least as long as your longest knife's blade. Using it is trivial, even this cunt can do it:
However, what I have is a ceramic version made by Kyrocera. It is fantastic at what it does, and can even re-work an edge, not just hone it. However, it seems likely it costs more than the knives you have (about forty quid) so it's probably pointless.
A lot of chefs I know swear by those water sharpener things with the ceramic wheels in them, but I feel like they don't get things super sharp.
And while we're talking about ceramic, that's certainly something to consider for the home cook. I wouldn't dare use one in a pro kitchen because if you drop one they shatter, but I've got one at home and the hype is true - they come sharp as fuck and they stay sharp as fuck, no maintenance required. I've had a Kyrocera for two or so years now and it's still sharp. If they were more durable I'd use them for work, no question. They're not particularly cheap either, but it's something worth considering.
I could babble on about knives for hours. My last count I owned forty seven of them.