Kitchen knives are a laughably low bar for sharpening and most chefs don't care because their knives are destroyed, damaged or stolen in short order anyway In

Kitchen knives are a laughably low bar for sharpening and most chefs don't care because their knives are destroyed, damaged or stolen in short order anyway In kitchens I have worked in, knives were delivered by a service once a week, no one wastes time honing. Those chefs showing off their $5k custom knives get them stolen by dishwashers, these are for home users only imho Sharpening straight razors is where you actually learn how to hone