Finally fixed my knife sharpening routine after 2 years of guessing

I used to just run my knives through a pull-through sharpener and call it good. Then last month I switched to whetstones after watching a few videos from a guy in Chicago. The difference is huge. My chef's knife now cuts through a tomato like butter instead of smushing it. I spent about 40 minutes practicing on a cheap old blade first before touching my good ones. After two weeks of daily use I haven't had to resharpen once, just honed it now and then. Has anyone else seen a big jump after moving away from those plastic sharpeners?

2 comments

2 Comments

paige42727d ago

Wait, you spent 40 minutes practicing on a cheap blade first? That's way more patience than I would have. I just went straight to my good knives and hoped for the best, which looking back was pretty dumb.

west.anna27d agoMost Upvoted

Nah, going straight to the good knives works fine if you're careful. All that practice on a cheap blade just delays the inevitable.