Lesson learned about knife sharpening after a bad Saturday night

I used to just hit my knives with a honing rod every shift and call it good. Last Saturday I was struggling to get through a case of bell peppers and my wrist was killing me. Next morning I took them to a proper stone and spent 20 minutes on each blade. The difference was insane, I could slice a tomato paper thin without any pressure. Has anyone else noticed a huge jump in speed just from a real sharpening?

2 comments

2 Comments

the_thomas11d ago

You ever go back to the hone after that and realize it was basically a waste of time? Yeah, sharp stones are a total game changer.

wren_rodriguez11d ago

Yeah "You ever go back to the hone after that and realize it was basically a waste of time?" really hits home. My buddy from culinary school swore his honing rod was all he needed, then he came over one night to slice up some prime rib and his knife was just mashing the meat. I let him borrow my whetstone and he spent maybe 15 minutes on it, after that he was cutting through the roast like butter. Texted me later saying he finally understood what all the fuss was about, his hand was way less tired too.