Just realized I was wasting a ton of time on my knife sharpening routine

I was talking to a guy named Leo who runs a food truck downtown. He said he only uses a ceramic rod for a quick touch-up after every single shift, and only breaks out the whetstones once every six months. I was doing the full stone routine every month and it was eating up hours. Has anyone else cut their sharpening time way down with a different method?

3 comments

3 Comments

charles_baker283d ago

Read a piece by a butcher who said most home cooks oversharpen. He argued a good steel or ceramic rod to keep the edge straight does 90% of the work. Only needs a full stone sharpening when the rod stops working, which for him was maybe twice a year. Changed my whole routine.

pat_murray533d agoTop Commenter

Man, that's a really good point. I used to be the guy sharpening on a stone every other week, convinced I was doing it right. Hearing a pro say that made me realize I was probably just wearing my knives down for no reason. I switched to just using the steel most of the time now, and my edges last way longer. It totally changed how I see knife care.

fiona_carr263d ago

Right? I was the same way, treating my knives like they needed a full spa day every time they got a little dull. Turns out I was just grinding away good metal for no reason. It's like brushing your teeth too hard and wearing down the enamel, you know? Now I just give them a quick touch up with the steel and they're good. Feels silly looking back at all that wasted effort.