oliviadixon•2mo agoMost Upvoted

Can we talk about sharpening stones versus pull-through sharpeners for knives?

I used a cheap pull-through for years until a cook in Nashville let me use his Shapton 1000 grit stone, and the edge was just a different world. Anyone got a good stone they'd recommend for a busy line cook?

3 comments

3 Comments

jackson.sarah2mo ago

I read a piece in Cook's Illustrated that basically said pull-throughs ruin knife geometry over time. They tested a bunch of stones and kept coming back to the Naniwa Chosera 800 grit for a solid all-around edge. It cuts fast and leaves a nice finish.

tylerw722mo ago

Did they mention how long the Naniwa stone lasts before it needs flattening?

quinn_nguyen27d ago

@tylerw72 - yeah I heard a sharpener say those pull-throughs basically sand your edge off over time.

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