Give me a new super-sharp knife and I'll ruin it in days. I tried expensive Japanese ones to supermarket cheepies and they never keep an edge.
I've also tried sharpeners, starting with a steel through to little round things that stick to the worktop by suction - I just wreck them all.
Can anyone recommend a good make - or suggest what I'm doing wrong.
I've been married 60 years to have had plenty of time to try to get it right.
I miss the woman my daughter was before she lost her husband



