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Opinions Matter

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

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reese_lee29•6mo ago

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_quinn6mo 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.