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My sous chef nearly lost a finger because of how I was sharpening our knives.
For years I used a standard pull-through sharpener on our main kitchen set, thinking it was fast and fine. Last Tuesday, a chef's knife slipped during a busy dinner service and cut deep into his hand when the edge failed. What's the one sharpening method or tool you all trust completely for daily line work?
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grace_gonzalez461mo ago
Yeah, pull-throughs wreck a blade's edge over time. Get a decent 1000 grit whetstone and watch a few videos, it's not that hard once you get the motion down. A consistent edge from a stone won't fail you like that.
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juliashah1mo ago
Pull throughs are basically blade destroyers in disguise, that's the cold hard truth. A 1000 grit stone with some water will give you a razor edge that actually lasts through a whole prep session. My old chef's knife went from barely slicing tomatoes to shaving paper after I switched to stones and stopped using those pull through gadgets. The motion is weird at first but once you get the angle right it's like riding a bike.
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lucasjackson1mo ago
Pull-through sharpeners are trash for a reason. What's your current sharpening setup now, and are you willing to put in the time to learn a whetstone?
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