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My knife sharpening routine changed after cutting myself at Bouchon Bakery
Used to just use a honing steel and call it good, but after a nasty slip on a dull chef's knife three years ago in the pastry kitchen, I started going to a proper whetstone. Now I do a 1000 grit polish every Sunday morning (takes about 20 minutes). Anyone else have a close call that made them overhaul their gear habits?
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