The difference in my knife edge after switching to a 1000/6000 stone

I used a pull-through sharpener for like 4 years and thought my knives were fine. Then about 2 months ago I grabbed a King combo stone from a shop in Portland for 35 bucks. The first few times I tried it I thought I messed up, but once I got the angle right it's night and day different. Has anyone else noticed how much better food prep feels when the blade actually bites into tomatoes instead of squishing them?

2 comments

2 Comments

hannahs7119d ago

Does that mean it's a bad sign that I'm still proud of myself when I manage to slice a tomato without accidentally flinging the seeds across the room?

olivias8819d ago

That King stone really makes you realize how dull life gets when you just settle for 'good enough'...

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