Read the original knives post here.

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.

It’s been pretty dull since it got here.

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.

Slowing down and paying attention FTW.

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.