Warren in Lancaster, Pa
>My first thought was the same as Pam. I think the rod sharpeners are good for a beginner. You can get a set with rods of different grits. If she is handy or more serious I would get a 1000/4000 combination waterstone- in the kitchen it is nice to just rinse everything off.

Thirty years ago my wife was working in a fancy restaurant doing prep work. She sharpened her knife on one of those pull through gizmos every day. The first time she came to visit me she wanted to cut carrots and onions and I handed her a knife with an Arkansas edge. It was fun to see her face.