Josh and I are still googly-eyed over the new sashimi knife we bought in Kyoto. And Melanie's comment reminded me how hard it was to find someone to sharpen her knives in Monterey, California.
See, when I was visiting Mel and Tony (and Nason and Fredo) last July, I cooked dinner once or twice. Their knives needed to see a whetstone, and I don't know how to work one, so I thought I'd get them sharpened as a gift. Monterey's pretty big, no? Especially when you include Marina, Carmel - basically a thirty mile radius! I searched the Web, asked at Williams-Sonoma and the farmer's market, and called around, and I couldn't find a single place that still offers knife sharpening by hand.
Mel finally found a place with an electronic pullthrough setup, but it chewed up the blades. Josh and I got our kitchen knives sharpened by hand in Japan for about $20 each, but in the States it seems like it's a dying art.
SO. Dull knives are dangerous, and we've all got to eat. What do you do?