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Hey Chickie, here's a tip for you - before you do canning, just make sure you understand the acidity and spoilage factors of the food you're preserving. More home canning tips here: http://www.jesrestaurantequipment.com/jesrestaurantequipmentblog/the-dos-and-donts-of-residential-canning/

Try diamond steel bigredfeather.It guarantees the 22 degree angle on the steel. Chef Phil has this amazing vid on knife sharpening and whatnot; great for starters! See it here: http://www.jesrestaurantequipment.com/jesrestaurantequipmentblog/knife-sharpening-101-chef-phil-knife-sharpening/

Have you tried the boiling point test where you fill a cup with boiling water and submerge your thermometer? You should get a reading of 212ºF if you're at sea-level. If you're in a different elevation, you have to use a different temperature. This also works for digital thermometers. This...