12
I was sharpening my kitchen knives wrong for a decade until a YouTube video paused on the angle
I always thought I was doing a good job with my pull through sharpener, just running the blade through a few times. The knives would cut okay, but never great. Then last week, I was watching a video on how to fix a wobbly chair and an ad for a sharpening stone came on. The ad showed a close up of holding the knife at a 20 degree angle against the stone. I paused it and grabbed my cheapest paring knife to try. I used a quarter as a guide to get close to that angle, like the video said. After just a few passes on the coarse side of the stone, that old knife sliced through a tomato like it was nothing. I had been using way too steep of an angle all this time, which was just wearing the edge down. Has anyone else found a simple trick that totally changed how a basic tool works for them?
2 comments
Log in to join the discussion
Log In2 Comments
brian_kelly9125d agoTop Commenter
Ever try the sharpie trick? Color the edge with a marker, take a few passes, and you can see exactly what angle you're hitting.
4