I’ve always had a respect for good tools, and taken a delight in a kitchen knife that cuts well. Cook Ting I am not, however, and when I have blunted my blade I go to my toolbox and take out the sharpening stone my father gave me.
A haphazard half hour later, I have usually managed to put a frighteningly sharp edge back on the knife, at least for a while. Until today, I had only the vaguest idea of what I was doing; this changed after reading Chad Ward’s Knife Maintenance and Sharpening tutorial. Now that I actually understand how sharpening works, I’m hoping I can be a little less haphazard about it.