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" Even if you rarely use your kitchen knives, chances are you&amp;#039;ll be breaking them out this Thanksgiving to prep for the feast and carve the turkey. Don&amp;#039;t spend hours roasting a bird only to mangle it in minutes with a dull knife. Here are two great tools for easy sharpening, along with some tips for cutting the perfect pieces for your guests.  Edgeware Angle Adjust Adjustable Electric Knife Sharpener, $199 If you&amp;#039;ve invested in pricey cutlery but are hesitant about sharpening it on a stone, Edgeware offers a fail-proof easy option. The Angle Adjust sharpener can be adjusted to sharpen a blade to any angle between 10\u00B0 and 30\u00B0, so it can be used for a traditional European-style blade or a thinner, Asian-style knife, which typically requires a finer angle. If you&amp;#039;re not sure about the factory edge on your knife, the company even offers an online angle guide on its website, to ensure you&amp;#039;ll sharpen your cutlery correctly. The sharpener also has a separate slot for sharpening serrated edges like those on bread knives, which you&amp;#039;ll be using on a crusty baguette to go along with your bird.  Chef&amp;#039;s Choice ProntoPro Diamond Hone Knife Sharpener Model 4643, $49.95 If you&amp;#039;re not ready to splurge on an electric countertop sharpener, the ProntoPro is a great choice for getting either European or Asian-style knives turkey-ready. It gives the option of sharpening blades to a 15\u00B0 or 20\u00B0 angle, depending upon knife style. It also has a second honing stage, which allows you to create a finished edge for fine slices of turkey or anything else you might be slicing, mincing, or chopping this holiday. Tips for perfectly slicing your prize bird: 1. Use an 8-inch or 10-inch chef&amp;#039;s knife. A slicing knife is great for making thin cuts off a large roast, but your turkey has joints and bones you&amp;#039;ll need to cut through and around. A sharp chef&amp;#039;s knife is delicate enough to make fine slices of white meat but rigid enough to remove wings and cut through leg and thigh joints. 2. Give it a rest. Once your bird is done cooking, let it rest as long as possible, ideally, up to 30 minutes, covered with foil. If you carve while the bird is still piping hot, even a sharp knife will make jagged cuts instead of thin, uniform slices. 3. Work in sections. Carving a turkey is really like carving and serving several totally different pieces of meat. Start by removing wings and legs at the joints where they meet the breast and thigh respectively. Slice the white meat while the thighs are still in place to help the bird stay upright. Once done, flip the bird over and remove the thighs before cutting into slices. Looking for great inspiration for your holiday feast? Check out these fabulous Thanksgiving recipes. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a23645/how-to-sharpen-knives-for-thanksgiving/?src=shelter_footer>