My wife pointed out the way I sharpen my boning knife is backwards

She watched me push the blade away on the stone and said her grandpa, a butcher in Omaha for 40 years, always pulled it toward himself for better control. I've been doing it wrong for a decade, but her tip fixed my edge in two minutes flat. Anyone have a different sharpening trick for curved blades?

2 comments

2 Comments

rubybarnes4d agoMost Upvoted

Yeah, pulling toward you is the way to go. For curved blades, I just rock the knife on the stone to follow the belly.

wilson.jana4d ago

Glad to see I'm not the only one who sharpens that way, @rubybarnes. It took me ages to get the rocking motion right for my old chef's knife.