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October 16, 2019 12:59 pm PDT

30 minutes of whetstone sharpening tips

I have a whetstone, faucet and a knife, but never quite get the results I want. So Cook with E's guide to using them ("the only time I've ever seriously hurt myself in the kitchen was using a dull knife") has sent me right back to the kitchen.

Ethan recommends a fancy japanese model, but I have a less expensive Whetstone-brand stone [Amazon, but I got it from Williams-Sonoma] with both 400 and 1000 grit sides. Read the rest


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