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sacredhart
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This seems like a good place to ask this: My sabatier chefs knife has ended up in the dishwasher quite a few times (visiting relatives trying to be helpful etc), has a good few small notches and generally struggles to keep an edge. I use a ceramic bar style sharpener - just one from ikea i think. It's not an expensive knife, but it's the most useful of the kitchen knives i own, so i'd like to bring it back from the brink - is there a way of re-edging it or something? do i need a whetstone and an hour or so, or is it more involved/costly than it's worth for a cheapish knife?