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Old timer taught me to sharpen my own knives back in 2007
I started cutting at a shop in Pittsburgh about 18 years ago and the head butcher made me learn to use a stone. Last month I pulled out that same old whetstone I bought for $15 and touched up my 8 inch chef knife after years of using a steel. It took me three tries to get the angle right again but that first slice through a pork shoulder felt just like it did back then. I still send out for professional sharpening twice a year but doing it myself between services saves me money and keeps my edge consistent. Has anyone else stuck with an old sharpening method over those electric pull through gadgets?
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jake_walker1mo ago
Did you notice any difference in how the edge held up between using the steel and going back to the stone? I've got a couple buddies who swear by those pull through sharpeners and they claim it's just as good but their knives never seem to last as long between services.
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