Saw the difference in knife sharpness after switching to a 1000/6000 stone for 3 months straight

Been using those pull-through sharpeners for years, but after I committed to a whetstone and did it every Sunday for 90 days, my onion dicing went from a mess to paper-thin slices in half the time, anyone else notice a big jump after sticking with stones?

2 comments

2 Comments

olivia_carr79d ago

Spent my first month slicing onions and crying about it, turns out the knife was dull and not my poor life choices. Went from a pull through that probably did more damage than good to a 1000/6000 stone and now I actually look forward to chopping stuff. Still can't get a consistent edge on my paring knife though, that thing is cursed. But yeah the difference is night and day, I used to think I just sucked at cutting but really my tools were holding me back. Now I just suck slightly less with a sharper knife.

dakotacraig10d ago

Yeah, idk if its just me but going from a cheap pull through to a whetstone is a totally different game. I mean, those pull things just kinda mangle the edge after a while, they strip way too much metal and leave it uneven. With a stone you actually learn what the edge feels like and can dial in that sharpness for different knives. Glad you stuck with it though, most people give up after a week or two.