My knife sharpening routine changed everything after 3 years in the shop

I used to just use a pull through sharpener. Quick and easy. But last month I finally sat down with some whetstones from a guy at the Calgary butcher supply. Took me about 4 hours to get the hang of it. Now my steaks cut cleaner and I'm not replacing knives every 6 months. Anyone else switch from pull through to stones?

2 comments

2 Comments

hill.jade16d ago

Oh man tell me about it. My buddy runs a food truck and he swore by those pull through sharpeners for years. He went through like 8 chef knives and was always complaining about the edges not lasting. Finally his old man gave him a set of stones and walked him through it. He said the first few tries were rough and he actually chipped one knife pretty bad. But after a couple weekends he got the hang of it and now he's got knives that have lasted him over a year with just a quick touch up.

jade22615d ago

my cousin tried that with his skateboard bearings and ended up with metal shavings in his cereal