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Shoutout to the old timer who told me to ditch my electric knife sharpener
Swore by that thing for years. Last week it ruined a $200 cote de boeuf by leaving jagged edges. Hand stones only now, takes longer but the cuts are clean.
3 comments
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murray.jana1mo ago
You ever try a strop after the stones?
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jana_shah1mo ago
Man I've stropped more butter knives than I've sharpened.
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charlescraig1mo ago
Look man I'm not trying to be that guy but people act like stropping is some kind of magic bullet and I just don't see it. Ive been sharpening knives for maybe 10 years now and I barely ever use a strop unless Im really trying to show off a mirror edge for no reason. You get 90% of the way there with a good stone and some patience. The strop just cleans up the burr and polishes it a bit but if your edge is already sharp it's not gonna make it cut any better in actual use. I think half the people obsessing over strops are just chasing that perfect shaving sharp feeling when really a toothy edge from a stone works way better for most kitchen tasks.
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