First bring any dull knife up to a good usable blade to start with. You should have a knife sharpner like the ones from Wusthof with the ceramic for fine sharpening. Also you need two types of steels-a honing steel and a diamond steel will remove material to sharpen.
When using steels keep the knives at a 20 degree angle and pull towards you. F. M.
Dick makes the best steels. Always use your honing steel before using the knife as this keeps it in shape with a light touch. Honing steels do not remove material only realign the blade edge.
And thats it.
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