Noticed a HUGE difference in my knife edge after switching to a 1000 grit stone

I used a pull-through sharpener for 2 years and wondered why my cuts were rough, then I spent 3 weeks with a proper whetstone and my steaks come out 30% cleaner now - has anyone else seen that big a jump just from changing how you sharpen?

2 comments

2 Comments

dixon.ryan10d ago

Oh man, you really think the stone made your steaks "30% cleaner"? That's a stretch. I used a pull through for years and my cuts were fine. The real difference is you probably just got better at handling the knife overall, not the stone itself. A 1000 grit stone is still pretty coarse for most kitchen work, honestly. If you were getting rough cuts before, it might have been your technique or the steel quality of your blade, not the sharpening method. I've seen guys switch from pull through to stone and get worse results because they mess up the angle. And that "cleaner steak" thing sounds like placebo effect. Unless you're slicing through bone, a sharp knife is a sharp knife however you get it.

lucas_grant8310d ago

Hear you on that. I've had the same experience watching buddies mess up the angle and end up with worse results than just using a pull through.