I kept ruining my knife edges without knowing why | Chefs - Freelance Forum - The Community for Independent Professionals

Lee Wood · 2026-03-04T02:51:18.119234+00:00

Found out I was honing at the wrong angle. Adjusted to 20 degrees and now they stay sharp for DAYS. Saves me so much time.

the_spencer5mo ago

Wait, you were sharpening at the wrong angle this whole time? Honestly, that's wild it made such a big difference. Props to @wyatt_foster84 for making people double-check the basics.

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logan_patel6mo ago

Yeah that angle makes a huge difference. I check mine with a marker on the edge now, helps me stay consistent. Good call from @wyatt_foster84 on questioning the usual advice.

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valcampbell6mo ago

My dad always told me 25 degrees was fine. Your 20 degree trick actually works way better.

5

wyatt_foster846mo ago

Trust me, I question my own advice daily.

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