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10 years of sharpening knives wrong, a sushi chef set me straight
I always used a pull-through sharpener on my chef's knife, thought it was fine. Then a sushi chef in Tokyo watched me for a minute and said, 'you're tearing the edge, not cutting it.' He showed me a whetstone and now my knife holds an edge for 2 months instead of 2 weeks. Anyone else realize they were screwing up something basic for a decade?
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karen_nelson401mo ago
Read a similar thing in a food blog about how pull-throughs basically grind the edge into a jagged mess over time. Switched to a cheap whetstone last month and yeah, the difference is honestly embarrassing.
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