My old sous chef told me to chill with the knife sharpening

Couple months back I was sharpening my chef knife every single day before service. My sous chef Mike literally grabbed my hand and said 'you're gonna turn that blade into a toothpick, stop.' I ignored him cause I liked that fresh edge. Well last week I noticed my Wusthof had this weird curve near the heel. Had to take it to a pro and pay $35 to fix it. Anyone else ever overdo it on the stones and mess up a blade?

2 comments

2 Comments

juliawalker1mo ago

Oh man, that bit about the weird curve near the heel really hit home. I did the same thing to a nice little paring knife I had, spent months obsessively touching it up and ended up with a wavy edge that no amount of honing could fix. It's so easy to get carried away chasing that perfect sharpness, especially when you're in the zone during prep. But yeah, your sous chef Mike was right (as annoying as that is to admit). I learned my lesson too, now I just do a quick touch-up maybe once a week and let the steel rod handle the rest between sharpenings.

maxb461mo ago

That "wavy edge" thing is exactly what happened to my old chef knife. I finally let it go and got a new one, now I only sharpen every two weeks and let the steel do the daily work.