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Figured out I'd been sharpening my knives backwards for 8 years
Was grinding away on a 1000 grit stone like I always did, putting that perfect edge on, until a line cook named Maria glanced over and asked why I was putting a burr on the wrong side. She was 19 and had been doing it right since culinary school. Anyone else have a basic skill blow up in their face?
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holly_green821d ago
Well that's one way to learn you've been doing it wrong!
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christopher71318h ago
Man that Maria sounds like a lifesaver honestly. I used to think burrs were just part of the process no matter which side they formed on. Saw a video from a Japanese knife sharpener that explained it all in two minutes and felt like a total idiot for wasting so much time. Now I check my stroke direction every time like a paranoid cook.
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