the_elizabeth•16d agoMost Upvoted

Old timer set me straight about knife sharpening angles about 15 years ago

Back when I first started at a shop in Portland, I used to run my knives through those electric sharpeners (you know, the ones with the spinning wheels). Thought I was being efficient. One day a retired butcher named Hank who'd been doing it since the 60s watched me for a minute and just goes "you're ruining those blades, son." He showed me how to use a whetstone at a 20 degree angle for most cuts, but 22 for heavy bone work. Took me like 3 months to get consistent with it, but my knives last way longer now. Anyone else get a harsh reality check from someone who's been doing this longer than you?

2 comments

2 Comments

mark_cooper16d ago

My dad was the same way about cast iron pans. First time I tried to clean one with soap and a scrubber he nearly had a heart attack. Made me scrub it with salt and oil instead for like 20 minutes while he watched over my shoulder. Took me years to figure out he was right about not using soap on the old ones but now I get why he was so mad.

aliceg6116d ago

Why do dads always act like soap will melt the pan?