While most large cities have sharpening services that will do the job for you, it doesn’t take long to exceed the original price of an average knife when using them. Because traditional benchstones seem to be a complete mystery to the majority of people, I have long recommended one of the better electric sharpeners as an answer to the problem. Cutlery snobs tend to have fits at the very suggestion of a power hone. The usual reason given is that they “eat” blades up. They are probably right about some of the lower-end products built into can openers and the like, but used properly, the better models do not shorten the life of a blade any more than frequent honing on a benchstone. I have several kitchen knives that have been honed on electric sharpeners for a couple of decades and they still have plenty of useful life left in them.