A chef’s knife is important to home cooks and professionals alike. If you cook meals and create restaurant meals you want sharpeners that work.
Some chefs suggest honing steel to give a knife a razor edge and they are inexpensive. Some say you can get a fine edge by using the non-sharp edge of one knife on the other.
Still, other chefs prefer electric sharpeners to get the unit sharp for slicing food. Remember the blade geometry is critical on any sharpener. Many will sharpen knives at different angles. Here’s a guide you can use that includes sharpeners like the Richard Kell Brass Bevel Gauge.