/ck/ - Food & Cooking

FACT. If you use pic related, you have no right to call yourself a chef.

I use Japanese Waterstones once a week on my blades. It takes about two hours, and then prior to cooking each day I take 20 minutes to polish up the edge. This is the MINIMUM effort a good chef should put forward to care for his knives.

>>8224960
Who told you this?

A diamond sharpening rod (or those carbide hand held pass through things like pic related) will always work. You'll never get the most perfect of perfect edges unless you use whetstones, but unless you're doing it for bragging rights the difference is negligible. Especially for kitchen work.

>>8205476
Just get something like this.