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Got told my knife sharpening was wrecking the edge on prep days
A sous chef at the new place pulled me aside after service and said my cheap pull-through sharpener was folding the burr instead of removing it, so I switched to a 1000/6000 whetstone and now my cuts actually stay consistent for a full shift. Has anyone else had to unlearn a bad sharpening habit because of a blunt critique?
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the_beth1mo ago
Oh man, my buddy had the exact same reality check with his knives!
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