amyh12•1d ago

Finally figured out knife sharpening after 2 years of dull blades

I used to just run my chef's knife over a honing steel and call it good, but it never stayed sharp for more than 2 days. Then last month I tried a 1000 grit whetstone for the first time and actually followed a guide on angle consistency. Now I can slice through a tomato without crushing it - anyone else struggle with keeping a consistent angle?

3 comments

3 Comments

the_viola1d ago

@danielm80 sharing that sharpie trick is gold. I felt your pain with dull blades too.

danielm801d ago

Oh man, that tomato test is the real deal, it feels like magic when it works. I had a buddy who tried sharpening his hunting knife for like a year and couldn't get it right because he kept eyeballing the angle. He finally sat down with a sharpie on the edge and a cheap 400/1000 stone, and when he saw the marker wearing off evenly he said it clicked for him. Now he sends me videos of him slicing through paper towel rolls and I'm just jealous of his patience. It really is all about that angle consistency once you figure it out.

eva_moore18h ago

@danielm80 my buddy tried the sharpie trick and finally got it after three years of frustration.