My knife angle was trash for 3 years, a line cook in Austin exposed me

that tip made me rethink the knife sharpening classes I took in culinary school too, because nobody there mentioned blade thickness changes how you pick the angle.

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the_logan24d ago

Sharpening classes love to teach one angle fits all and it's straight up wrong. Thicker blades need a wider angle so the edge doesn't fold over on you. My old German chef knife and my Japanese gyuto get totally different treatment on the stone. Wish someone had told me that years ago instead of me ruining a good knife.

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