Shoutout to the old timers who still sharpen their own knives instead of sending them out

I had a guy come in with a 20 year old Wusthof last Tuesday that cut through a rib roast like butter, and I realized my commercial sharpening service has been giving me edges that dull in a week compared to the ones he gets from his worn out King stone at home; has anyone else noticed a difference when they do it themselves versus dropping them off?

2 comments

2 Comments

casey_lane735d ago

C'mon man, is it really that deep? I bought a $20 Chef'sChoice electric sharpener ten years ago and my knives still slice through tomatoes like nothing. You're telling me some guy with a wet stone from the 90s is outperforming a commercial service that uses industrial equipment? Might be your sharpener just sucks rather than the whole industry being a scam.

lily2305d ago

Your $20 Chef'sChoice is still working after ten years?" @casey_lane73 I call that pure luck, not proof the electric sharpener industry is legit. Those pull through things eat your blade steel like candy, just faster and more even than a bad hand job. A pro with a wet stone cares about the geometry and edge, not just making it sharp for five minutes. Keep using that thing and your $100 knife will be a skinny butter knife in another decade, just saying.