I finally figured out why my knives were always dull after sharpening

For like two years I'd sharpen my chef's knife on a stone, test it on paper, and it would feel sharp. But after one prep session with onions and peppers, it was back to dragging. Last week I watched a video from a guy in Seattle and he pointed out I was holding the angle way too steep, like 25 degrees instead of 15. I tried a lower angle on my Wusthof and now it holds an edge for three days straight. Has anyone else struggled with blade angle messing up their work flow?

2 comments

2 Comments

jana_ellis953d ago

Dude, I'm right there with you. It took me forever to figure out the same thing with my knives. Once I finally got the angle right, it was like a whole new world.

benreed3d ago

Oh man, tell me about it! I spent like a year just hacking away at my knives at some random angle and wondering why they never stayed sharp. Once I actually sat down and figured out the right angle for my specific knives (20 degrees for most of them, if I remember right), it was night and day. It's honestly addictive once you get it, I just stand around looking for stuff to cut now, it's a problem. And then you start obsessing about the sharpening stone grit and it's a whole other rabbit hole.