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Pro tip: I was sharpening my boning knife wrong for years until a guy at the trade show in Kansas City pointed it out.
I always used a 20 degree angle on my ceramic rod, thinking that was good enough for a quick touch up. He watched me for about 30 seconds and said, 'You're rolling your wrist, not holding the angle.' He showed me how to lock my wrist and pull the knife straight back, keeping the same angle the whole time. I tried it right there on a scrap piece of fatback and the difference was immediate. The edge was way more even and it held up through a whole side of pork the next day. Anyone else have a simple sharpening trick that made a big difference?
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park.robin2d ago
Ever try sharpening with the rod held still instead?
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Oh man, the wrist roll is so real. I started using a Sharpie to mark the edge bevel first, just to see where I was actually hitting. That visual check fixes a lot of bad habits fast.
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My woodworking teacher in high school always said you can't fix what you don't see. That Sharpie trick is the perfect example of making a hidden problem plain. It's amazing how many skills come down to finding a way to get clear feedback.
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