My knives suck, or do they? The King sharpening stone and how to use it.

Recently I was watching some random cooking videos and every time I see a chef cutting something they say “Let the weight of the knife do the cutting for you”.  Every time I hear that i’m thinking in my head “Screw you man, I gotta push down a bit to get my knife to cut”.  After doing some reading and getting some suggestions I decided to sharpen my blades myself and see how they worked out.


I picked up the King Two Sided Sharpening Stone




What I did was I let the stone soak in water for 45 minutes before using it.  The last thing I wanted was to ruin it on its first run.



Then I got to work.  At about a 15-20 degree angle I pushed the blade away from me against the 1000-grit side about 20-30 times making sure to slide the blade horizontally as I pushed so that the entire thing was being sharpened.



Ive been told that you want to see a bit of this pasty stuff show up on the blade, it means its working and you dont want to wipe it off.  Its supposed to help sharpen.



After that I just repeated the process on the 6000 grit side.





This is one of those “What the hell have I been doing with my life” type experiences.  I used the knife to thinly slice some chicken afterwards and it was like the sharpest knife ive ever used.  If you dont have one, get one.  If you have one, go sharpen your knives.