I was sharpening my knives wrong for years and didn't know it

I was prepping for a big catering job last month and my sous chef just watched me for a minute. He finally said, 'You're holding the steel wrong, you're going to roll the edge.' I'd been using a 20-degree angle when my knives needed 15. I switched it up right then and the difference was instant. The blade went through a tomato like it was nothing. How many of you actually check the angle for your specific knife set? I feel like an idiot.

4 comments

4 Comments

laura_schmidt822mo ago

Wait, you're supposed to use different angles? I always just went by feel. That tomato test sounds convincing though.

emma_flores2mo ago

That tomato test thing reminds me of my old roommate. He'd sharpen everything at the same angle, even his pocket knife. Laura_schmidt82, going by feel works until it doesn't. He ruined a good paring knife that way.

jessica1302mo ago

I mean, going by feel has always worked fine for me. I just keep the angle steady and consistent, and my knives cut great. Maybe some people just overthink it.

reed.skyler1mo ago

Wait, how different are we talking with the angles? Like... do you actually measure or just guess based on how the blade looks? I've always wondered if people are just holding it differently or if there's some secret math going on.