Something to sharpen kitchen knives ?

MovingForwards

I've the traditional handle with a pole thing for a quick sharpen, my OH uses a whetstone and warns me not to use his knives for a while.

coffeehound

MovingForwards said:

. . . warns me not to use his knives for a while.

Why's that MF, because he's worried you'll cut yourself, or because he doesn't want you to ruin the edge with the butchers steel?

MrsStepford

theoretica said:

The traditional steel is actually a hone - for refining a sharp blade that may have the fine edge slightly bent or minutely damaged.  Traditionally, sharpening was done with a whetstone.

As a college-trained former chef, I can assure OP that chefs do use a steel. However, for a home cook, I'd suggest looking for a knife sharpener on websites such as Divertimenti, Robert Dyas, Scotts of Stow, Harts of Stur, Nisbets.