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I just found my old knife roll from culinary school and it made me realize something
I pulled out my old 8-inch chef knife from 2008, the one I used for everything back then. The handle was worn smooth, but the edge was a mess of tiny chips and a bad sharpening angle. I realized I spent years just pushing it through a cheap pull-through sharpener, thinking it was fine. The tip-off was when a new cook at my place in Chicago last month asked to borrow a knife and handed it right back, saying it felt dull. I felt kind of embarrassed. How long did it take you all to learn proper sharpening, and what finally clicked for you?
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aaronw591mo ago
Remember that a pull-through sharpener actually ruins the edge over time. A whetstone is the real fix.
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kim_davis9h ago
My 2006 Wusthof looked like a bread knife by 2010. I finally got it when a guy at the local kitchen shop spent five minutes showing me the angle on a stone. Felt like I'd been using a spoon to cut steak.
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