I reached for a knife today to cut a tomato and came away from the block with the 62S. It’s not the sharpest knife in the drawer.
I’ve had trouble sharpening it, but I thought I’d give it one more shot today and see what happened. Out came the whetstone; dutifully I set to grinding, then tried it on the tomato.
No change. WTF? I go back to grinding, pissed off a little, and I stop. I feel the edge: dull. Then I take one careful, slow swipe across the stone.
Zing! The edge is sharp! Check out the 62S, cutting tomatoes LIKE A BOSS.
I learned something valuable today! Turns out I had been grinding the blade away endlessly and not really noticing what I was doing. One slow grind across the whetstone is all a good knife needs to get sharp.