[JRandomFreeper]

I never use a steel, except for crushing things like cloves and peppercorns. 3 or 4 swipes across a fine diamond stone is all it takes for a well-maintained knife to stay sharp for a couple of hours of heavy use.

In culinary school, 3 full months were devoted specifically to knife skills. Daily grade included sharpening knives. Chef instructor could hear, across the room, if someone was screwing up. ;)

/johnny

[Marcella]

“3 or 4 swipes across a fine diamond stone is all it takes for a well-maintained knife to stay sharp for a couple of hours of heavy use.”

What is a diamond stone and where does one get one of those?