I'll try less butter next time, along with tasting as I go. I get the impression that there's enough personal preference in the egg/butter/acid mix, and variability in ingredients, that there isn't a definitive recipe, just guidelines to start with.

Where I live, the lockdown also isn't fully over, but there's a mobile knife sharpener that shows up at the local farmers' market, and sharpening is relatively cheap. He uses a grinding wheel, so he can take off more material than a whetstone (this is why it's hard to ruin a knife with a whetstone). I don't have other recommendations, but they do last a long time. Maybe read some of the less than 5-start reviews on Amazon on a cheaper stone?

Usually when I think something tastes a bit like dirt, it's a little moldy. Hopefully this isn't what's causing it for you. Larger strawberries tend not to have as much flavor as smaller ones, but this doesn't help you with your problem. npr.org/2012/05/17/152944880/…

@AndrewSavinykh Cafe Breton

I have cerax whetstones, but there are other good brands. They probably don't rank at the top on Amazon because they're more expensive, but they're well-reviewed.

Regarding 2, it takes a lot of work to ruin a knife because you can always grind a new edge.

Not Brittany, but definitely at a good creperie in Paris. Also in Wellington, NZ, but now they I look at their menu, you're absolutely right, they listed them as galettes. I had no idea how hard they are to find. I bought some buckwheat flour hoping to make some, but it was a lot lighter color. Next time I'll get proper farine de blé noir. Any chance you have a favorite recipe for galette batter?