Line cook at the deli counter changed how I sharpen knives
I've been sharpening my chef's knife on a whetstone for like 8 years. Always did the same angle, same strokes. Then this kid at the deli counter, must be 19, sees me working on my edge and says "you're taking off way too much metal there." I laughed it off. But he showed me his knife and it was scary sharp with almost no visible wear. He only does a few light passes, stops when the burr forms, then goes straight to a strop. So I tried it this week with my old 8 inch Wusthof. Took way less time and honestly the edge felt better for slicing tomatoes. Anyone else get humbled by a young cook showing you something basic you missed?