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.

3 comments

3 Comments

laura_schmidt821mo ago

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

emma_flores1mo 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.

jessica1301mo agoTop Commenter

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.