Thinking back on knife sharpening with a stone vs. today's methods
Back in my first kitchen job, the head chef would spend an hour every morning sharpening knives on a wet stone. He said it was calming and kept the blades just right. Now, I see new cooks using pull-through sharpeners or sending knives out. The edge isn't the same, and you lose that link to your tool. I tried teaching an apprentice the old way, but they thought it took too long. Still, when I do it, the slices are cleaner and the knife feels like part of my hand. Maybe some old habits are worth holding onto.