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Finally got my blade sharpening routine down after months of fighting with it
I used to spend like 20 minutes per knife trying to get a good edge and it never lasted. Turns out I was using too coarse a stone and pressing way too hard. A old timer at the shop told me to back off the pressure and let the stone do the work, and my boning knife went through a whole pork loin yesterday without a single tear. Anyone else have a sharpening lightbulb moment that changed their whole day?
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joseph483mo ago
Sharpening on a 1000 grit Shapton instead of that coarse 220 I was using made a huge difference for me. I used to grind away like I was trying to remove metal, but now I just let the stone do the work with light pressure. My chef knife went through a bag of bell peppers last week like butter, no squishing or tearing at all. It took me way too long to figure out that less is more when it comes to pressure and grit.
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laura_wilson3mo ago
Ha yeah @joseph48 that's the whole secret right there. Light pressure changes everything. Most people never figure that out.
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grantc803mo ago
Man @joseph48 my buddy used to wreck his edges doing the same thing.
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