Hello! I recently started cooking and will be taking a few classes. I purchased Wusthof knives Pro series to use for these classes and at home. So far I have a 10" chef, curved boning knife and a paring. What is the easiest, fastest way to sharpen these? I don't know anything about sharpening and I know a lot of you will suggest to buy that book "An edge in the kitchen." But could I please have some quick suggestions before I buy and read this book? Thank you all in advance!