I used to think a sharp knife was just a sharp knife until my sous chef showed me his whetstone

For years, I'd just run my chef's knife through a pull-through sharpener I got at a kitchen supply store in Omaha. It worked, but my edges never lasted. Last month, my sous chef, Marco, saw me doing it and just shook his head. He sat me down with his 1000/6000 grit stone for 20 minutes and showed me the proper angle. The difference is crazy, like cutting through air. How many of you still use a pull-through, or have you all switched to stones?

2 comments

2 Comments

jordancoleman7d ago

Still have my old pull-through in a drawer somewhere, mostly as a reminder of my shame. I tried a stone once and gave myself a knife that could barely cut warm butter. Marco makes it look easy, but I just can't get the angle right without messing it up.

blair_allen7d ago

Oh man, same. I had that exact pull-through for ages. My first try on a stone was so bad I think I made the knife duller.