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Shoutout to the old guy who showed me a better way to sharpen in a Chicago kitchen
Three years ago, I was struggling with my knife on a busy Saturday, and the retired chef helping out just grabbed it and showed me the 15-degree angle on his personal stone. Anyone still using those pull-through sharpeners on their good blades?
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harperwright6d agoTop Commenter
The real problem is people treating all knives the same. German steel needs that 20 degree angle to hold up, but a thin Japanese blade will chip if you don't use the 15. A pull through wrecks both because it just hacks away metal. It's not about being fancy, it's about not ruining your tools.
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lopez.brooke6d ago
Oh please, that old school stuff is overrated. My pull-through sharpener gets my knife plenty sharp for home cooking in under a minute. Most people don't need a perfect 15 degree edge, they just need a sharp knife without the hassle of soaking a stone and practicing for years.
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