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Sharpening stone trick that finally clicked for me
I've been fighting with my knife edges for months, always getting a decent but not great sharp edge. Watched all the youtube vids, tried different angles, nothing stuck. Then a line cook at this diner in Pittsburgh told me to soak my stones way longer than I thought, like 20 minutes minimum. I always did like 5 minutes and called it good. Tried the full soak last week before service and holy crap the difference was night and day. The slurry came out way better and I got a razor edge on my chef knife in like half the passes. Anybody else have a basic thing they overlooked for way too long?
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harris.vera5d ago
You are NOT alone there. I did the SAME thing with my stones for like a year and got so frustrated. It is AMAZING what a proper soak does for the whole feel of the sharpening process.
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