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

2 Comments

dylan26529d 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.

xenaw2529d 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.