Finally got my knife sharp enough to slice a tomato paper thin

After months of struggling with dull edges I watched a video from a Japanese knife sharpener and tried the 'magic marker' trick. You color the edge with a sharpie before each pass so you can see exactly where the stone is hitting. First time in 2 years I could shave with my chef's knife. Anybody else got a sharpening routine that actually works for them?

2 comments

2 Comments

miamitchell23d ago

Did you try the sharpie trick on a ceramic rod too? I started doing that with my honing steel and it totally changed how I maintain the edge between full sharpenings lol.

kai_butler8323d ago

Hang on, you're telling me @miamitchell uses the sharpie trick on a ceramic rod? That's wild, I figured the ink would just burn off or something.