It’s mid-afternoon. Six hours from now your dining room table will be bustling with friends waiting on your French onion soup for a dinner party. You’ve got 10 pounds of onions to slice, and your knife just glanced off the first onion as you tried to chop through the stem. Don’t panic. In less than 15 minutes, you can get your blade back to a razor fine edge. That’s true whether you want to take the pro approach of using a whetstone , the absolute beginner route of a $12 pull-through sharpener the size of a computer mouse, or something in between. Even if you don’t have a Massive Slicing Event in the near future, you do need to keep your knives sharp in order to keep them safe (and enjoyable) to use. Just follow these tips for your method of choice to sharpen your blade like a pro (or at least like the confident home cook you are). Sharpening a knife is the process of removing steel from a blade, which creates a new edge.…