Found a way to keep my knife sharp for two weeks straight

I been cooking at a busy diner in Cleveland for 6 years and my chef knife always got dull by Wednesday no matter what I did. Last week I tried using a honing rod after every single order, not just at the start of the shift, and the edge actually lasted through Saturday's dinner rush. Has anyone else had luck with this method or do you just live with sharpening every few days?

3 comments

3 Comments

ray_miller4117d ago

Read somewhere that honing rods don't really sharpen the blade. They just straighten out the edge. But hey, if it buys you two weeks, who cares. Seems like it's working for you.

williams.kim17d ago

Funny how that's like half the stuff we do every day @ray_miller41, just buying time till the next fix.

shane65515d ago

Wait, is there actually a difference between "sharpening" and "restoring" a blade? Because I've been using the same rod for years and my knives definitely feel sharper after.