But have you ever thought about how the slow strokes might actually change the metal itself? Like, the heat from rushing it with a machine or a rough sharpener can make the tiny edge weak and brittle. That hour on the stone keeps everything cool and aligns the steel's structure, for lack of a better word. It's not just a sharp edge, it's a stronger one that holds up. Those quick methods are almost like they're injuring the blade every time. Makes you wonder what else we're ruining by always choosing speed.

Yeah, @the_patricia, carrot peels crisped up nicely but beets were soggy.

Totally, those places just feel bleak, not deep.