Had a line cook show me his knife sharpening trick last week and it blew my mind

He used a ceramic mug bottom instead of a stone and ran his chef's knife over it for 30 seconds before service. Did your first mentor or coworker ever teach you something that made you rethink a basic kitchen task?

2 comments

2 Comments

diana_moore759d ago

Thirty seconds seems crazy fast, did it actually hold a decent edge through service?

adam_butler389d ago

Yeah absolutely, that edge held up way better than I expected actually. I had the same exact thing happen with a cheap stone I got on clearance, and it was still slicing through stuff after like a month of light use.