How do I sharpen a Wusthof grand prix 2 hardness 54-56?

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There is no such thing as a general purpose knife - it is always easier and safer to use a knife that has been designed for the job in hand.

ADVICE - we recommend that all knives are washed individually and immediately after use - ideally in luke warm water with a soft sponge. Knives should then be dried and stored. This is the safest way to clean knives - no rubbing required, and it is the best way of reducing corrosion. Stainless steel - from any manufacturer - is never 100% rustproof and may be attacked by food acids -such small blemishes can be removed with a metal cleaner.

ADVICE - we recommend that you sharpen your knives regularly - preferably every time that you use them. They will perform better and will be safer to use. A sharp knife is a safe knife - accidents happen most often with dull knives.

ADVICE - knives should never be stored loose in a drawer - it's unsafe and it will dull the edges. Knife blocks and magnetic racks both keep knives safe and protect their edges.

ADVICE - never chop onto steel, glass or marble - these surfaces are too hard and will quickly dull your knives. Wooden or plastic boards are more suitable.

ADVICE - never abuse a knives - they are not can opener and should never be used to chop onto bones - only a meat cleaver is suitable for this job.

I would just use a steel

Chetak