EDITED
Well, if you don't want to really work them, Mike has the right idea.
An Edge Pro system would certainly be the easiest choice to produce great results and, lucky for you, we all know some guys that sell it.:rofl:
http://www.expeditionexchange.com/edgepro/
If you don't want to spend too much time maintaining a blade, but still want a proper bevel, this is the way to have your cake and eat it too.
Here's something she needs to learn her way around:
Use one properly, and your blades will remain effective for longer periods of time. Many people aren't quite versed on it's operation, or even what it actually does. This device is meant to align the very edge of the blade. It's not meant for material removal. It should not "hone".
I would caution against ceramic rods, as material will indeed be removed, and you'll likely end up with a tiny tertiary bevel that could spoil your profile. Worse, you could radically alter the grind over enough time.
I personally maintain all my blades by hand (stones and oil), but proper steel usage and an Edge Pro system will keep your wife cutting happily with minimum effort.
You'll also need to look into your cutting surfaces. Some are more abusive than others. It's important to use the more forgiving surfaces as often as possible. NEVER use glass, metal, or rock of any kind.
There's also the issue of knives themselves. You don't need as many as most people think. The fewer you have, the less maintenance time will be required. If you've already got twenty knives in the block, you've given yourself 1,549,872.75 times more problems than you've solved.
Fewer, better knives are the ticket for long-term performance.
I use Kai/Kershaw Shun blades. I have:
1: Bread Knife
2: 7" Santoku
3: 3" Paring
4: 6" Utility
That's all you need. I can perform any kitchen task with those knives. The bread knife isn't
strictly required (and I'm breaking my own rules by owning one), but they sure are nice. I do use it a lot.
Essentially, a cook with a kitchen needs only three knives. Many only use two.
You'll clean up your counter, you won't have knives sitting in drawers, there will be less to clean at the end of the day, and your skills will improve.
NEVER put your knives in a dishwasher. That little note wasn't put in the knife's box as a joke. The mean it. Dishwashers
destroy knives. They will dull a blade faster than you can use it.
I hate washing dishes, mind you. I
despise it, but even
I can wipe off three knives before I sit down to eat.
I can get into a lot more here, but I suspect you've got the information you were after.:rofl:
Cheers,
Kennith
