Just changed my mind about sharpening stones after a line cook showed me his setup

I used to think those expensive Japanese water stones were overkill. Been using a $15 oil stone for years and got by fine. Then this kid fresh out of culinary school gets hired at my spot and he's sharpening his knives every shift. Took me about three weeks to finally ask him about it. He let me run my chef knife across his 1000 grit Shapton once. Night and day difference. My knife was cutting tomatoes like they were butter. Now I'm $120 deep into stones and my crew gives me crap about it. Anyone else been converted by someone half your age?

2 comments

2 Comments

mary_wells1mo ago

That "night and day difference" really hit home for me.

anna_carter5329d ago

Get yourself a 1000 grit stone and a strop and see if that does it for you. That's the sweet spot for most kitchen work without going full nerd on the setup. You don't need the whole collection right away, just that combo will make a world of difference.