Had a lightbulb moment about my knife sharpening technique last night

I've been using a pull-through sharpener for like 5 years and thought my knives were fine. Then my sous chef showed me how much metal I was grinding off by checking the angle on a cheap whetstone. Has anyone else switched from those pull-through gadgets to a stone and noticed a big difference?

2 comments

Log in to join the discussion

Log In

2 Comments

dylan2653mo ago

My buddy runs a kitchen and he swore by those pull-through things. Switched to stones after his new guy complained about chips in the edge. Night and day difference, he said the knives just cut better now.

4

xenaw253mo ago

Ditch the pull-through and get a 1000 grit whetstone, it's all you need for most touch ups. Started using one last year and noticed my chef's knife stays sharper way longer between sessions. Just keep a consistent 15 degree angle and you'll see less chipping on the edge. Those pull-throughs rip off way too much metal and leave a rough edge that dulls faster.

1