Questions tagged [sharpening]

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Should a cook be concerned about the type of symmetrical edge-grind from the manufacturer on a chef's knife?

Asymmetrical edges are out of scope of my question because I feel like they're too different from symmetrical edges as it relates to the question. If the stock edge-grind on a chef's knife is any ...
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Renewing a whetstone?

I think my whetstone has smoothed over by constant use at work, is there a way to repair it or should I just go buy another?
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How long to sharpen Japanese knife with whetstone

I'm a fairly experienced home cook and I'm looking to upgrade to a good quality chef's knife. I'm thinking about getting a Japanese knife (e.g. a Shun Classic) but I've heard they can take a long time ...