Axiom Home Page Forums General Discussion The Water Cooler Hey Mojo

I guess it's like wishing for a Smith machine or leg press, until you discover a bodyweight calisthenic exercise that duplicates leg day (try it for 10 reps per leg, and jump higher if it seems too easy).

https://youtu.be/pz3-Hll7nh0

I asked a sushi chef what he used. He has a Chef's Choice electric knife sharpener and keeps a dozen knives at hand for a day's work. That's right up my alley: pure laziness.

Chefs typically know nothing about steel. NOTHING!

A chef just wants to cook; not sharpen knives. So if the knife is good enough to get cooking, the chef is happy.

I want to show my steel love. I'd never abuse my steel with an electric knife sharpener.

When someone is dependent on a sharp tool for their livelihood they will know how to keep it sharp.

I do whetstones only on my good kitchen knives. Too easy to mess them up on cheap sharpeners.

Proves my point. Canes is no chef so he uses whetstones.

Your “point” logic is totally flawed … that is probably your “point” in posting it
Think most pro chefs use whetstones too (when they really need to sharpen) … As they work they use some steel to keep the edge perfect

I being a total cooking hack use an electric sharpener and occasionally do some steel

I use a honing steel but that's just to keep the blade in line. I only sharpen when needed. My carbon steel knives, which are my professional knives, need to be sharpened more often than my stainless steel knives but they are also easier to sharpen. I hone both before use and they never go through the dishwasher.

No pro chef uses anything but a honing steel, OK? And most have no idea how to properly use a honing steel. Why would they? Their job is to plan and cook not fool around with knives and sharpeners. When they can't slice a tomato, the successful ones just throw the knife out and get another one. The less successful ones call up their knife sharpener to come over and sharpen their knives.

Canes once again proves my point. He's a skilled sharpener. He's skilled at sharpening because he's not a chef.

And me. My knives are so sharp, I cut roast beef so thin, my in-laws never came back. And all I can cook is a grilled cheese sandwich but only with a recipe in hand. Proves my point again.

I'm not sure I get your argument. I have friends that are professional chefs. They all sharpen and hone their own knives. Watch any cooking show on food network and you'll see chefs honing their knives.

Those cooking shows, they're not real life. Neither are survival shows.

Your professional chef friends are gonna get fired for playing with knives instead of doing their real jobs.