I used to think a sharp knife was sharp enough until a prep cook in Denver showed me what a real edge feels like.

For years, I'd just run my chef's knife on a steel and call it good. It cut, so I figured it was fine. Then, about three months ago, I was helping out a friend's pop-up and their prep guy, Leo, handed me his knife to julienne some carrots. The thing just fell through them with zero pressure. He said he finishes on a 6000 grit stone every single shift. I bought a stone that week and now I spend 10 minutes every morning putting a real edge on my main blade. The difference in control, especially with delicate herbs, is insane. Anyone else have a specific grit they swear by for daily maintenance?

3 comments

3 Comments

the_quinn19d ago

6000 is a great finish. I've started hitting mine with a leather strop after the stone, just a few passes. It polishes the edge even more for that scary sharp feel.

anna_stone4519d ago

Yeah that leather strop trick @the_quinn mentioned is a total game changer. Gets it so sharp.

holly_henderson8612d ago

Saw my buddy try it, cut himself bad. Careful with that edge, @anna_stone45.