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That $40 chef knife sharpening stone I bought burns me every time
Tbh, I got this fancy whetstone last spring after my old one wore down to nothing. Cost about $40 online and I figured it'd be a solid upgrade, but the grit is way too fine and it takes me 20 minutes just to get a decent edge. Last week I tried it on my line knives before a busy Friday rush and ended up with a dull blade that tore through tomatoes instead of slicing them. Has anyone else dumped money into a sharpening setup that just made things worse, or am I the only one stuck with a fancy rock I barely touch?
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