Tried two different ways to sharpen my breaking knife last week

I always used a basic pull-through sharpener for my 10-inch breaking knife because it was fast. Last Tuesday, I spent 20 minutes on a 1000-grit whetstone with a guide, which felt slow. The difference in how it went through a whole beef shoulder the next day was huge, like cutting warm butter. Has anyone else made the switch from quick sharpeners to taking more time on a stone?

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2 Comments

lisa_bennett6mo ago

My uncle runs a small butcher shop and he always said pull-through sharpeners are like using a nail file on a shovel. He made me sit down with a cheap 800 grit stone for an hour when I was a teenager, just practicing on an old paring knife. I hated it then, but now I get it. That muscle memory is what makes the edge last so much longer and cut cleaner. It's not just sharp, it's a better shape.

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patel.leo6mo ago

My grandpa taught me on a river stone, same deal, that pressure control changes everything.

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