Ten years of sharpening kitchen knives wrong and a butcher set me straight

I was over at a buddy's place last month helping him break down a deer he shot. His uncle who's a retired butcher watched me sharpen my knife and just started laughing. He showed me I was holding the blade at like a 30 degree angle instead of 15. I had been wondering why my edge never lasted more than a couple cutting sessions. Has anyone else realized they were doing basic maintenance totally backward for years?

2 comments

2 Comments

miawalker2d agoTop Commenter

Funny how that works, right? It's like how I used to think you should wash a cast iron pan with soap until somebody finally told me that's exactly how you ruin the seasoning. There's always some basic thing you've been doing wrong for years that makes everything harder than it needs to be, and nobody tells you until you mess up in front of the right person.

emmag402d ago

Soap isn't going to destroy a cast iron pan overnight.