My uncle the retired butcher told me to always sharpen my knives on a wet stone. I ignored him for 3 years.

I mean, I thought I knew better with my fancy electric sharpener from Amazon. Finally last month at the shop on Elm Street I grabbed his old stone out of the shed during a rush and tried it on a brisket knife. The difference was night and day, like the blade was cutting through butter instead of fighting me. Has anyone else had an old timer give them advice that turned out to be dead on?

2 comments

2 Comments

diana_park25d ago

Gotta admit I was the same way with my knives, thought the old school ways were outdated but finally caved and tried a wet stone last fall. Was amazed how much cleaner the cuts were and how much longer the edge actually held compared to those electric gadgets. Those old timers might be onto something, guess they've been doing it right for a reason.

wells.amy25d ago

Totally random thing I noticed, but the angle on your blade matters way more with a wet stone too. Like with an electric sharpener you just hold it straight in, but with a stone you're actually controlling that edge angle. Maybe that's the secret sauce nobody talks about.