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The day I realized my prep knives were never sharp, just less dull
Been running a line in Austin for 6 years and always blamed my wrist for poor cuts. Then my new sous chef asked why I was using the same honing steel from 2019 and showed me a $12 whetstone, my greens have never looked better. Anyone else find out their basic upkeep was secretly the enemy?
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morgan_butler1mo ago
Oh man, I gotta disagree with you there. A $12 whetstone aint gonna fix a bad steel or a bad wrist, its just a different tool for the same job. Honestly, most guys Ive worked with ruin their edges faster on stones because they dont know the angle and end up with a burr that's worse than before. A good steel used right every day keeps your edge aligned, and that's been true for decades before whetstones got trendy online. Not saying stones are useless, but blaming your old steel for a whole six years of bad cuts feels like missing the real issue, which is probably technique, not the metal.
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