I finally tried that Japanese whetstone my buddy in Denver kept pushing, after thinking it was just hype.

It took me a full hour to get the angle right on my boning knife, but the edge held through a whole 8-hour shift. Anyone else make the switch from a steel to stones for certain blades?

2 comments

2 Comments

wendygarcia7d ago

Stick with the stones for anything with a hard steel... my old steel just can't keep up with my good Japanese knives. It feels like a waste of time at first, but that muscle memory kicks in. The edge just lasts so much longer once you get it right. I only pull out the steel now for quick touch ups on my beat up workhorse knives.

beth5597d ago

My Wusthof classic felt the same way until I switched to a 1000 grit stone. @wendygarcia is right, that muscle memory thing is real. Now my cheap steel just sits in the drawer.