The last to pannels are a rollercoaster of emotions

Old but gold

No chef worth their salt would ever drop their knife like that. Most chefs I knew would treat their knives better than their children. Those things are expensive as fuck.

I once saw a video of a chef who was like, yeah, I just buy the crappiest knives and sharpen them every time before I use them. As someone in possession of a singular, craptacular knife, I can confirm that this works very well.

That's a great way to cut the lifespan of your knife in half if you are actually sharpening and not just honing it before every use (which everyone should be doing); especially if you're using it for your career and not just at-home.

That's a lot of wasted time and effort, particularly if you are getting it actually sharp and not simply "sharp enough". A good set of knives can last a lifetime and keep its edge for months if taken care of.

I would not trust the advice of that "chef".

I feel like my dad has always had the same set of knives. I also feel like honing them is practically one of his hobbies. He taught it to me and my siblings (once we were old enough to cook.) As well, every time he saw me using the wrong knife for a task, he'd go get the correct knife. He'd recommend things to add when I cooked around him, coming up with things I wouldn't have considered. It never failed to work out.

It's no wonder his cooking used to sell out so quickly when he brought it to sponsor our high school events. He never did it professionally, but man does he know how to chef.

That's how you see how overwhelmed he is emotionally.

Ah, I guess, I do mean honing. She had one of those steel sticks to slide your knife along. Personally, I slide it through the ceramic side of one of these:

She did say all the honing was taking off more material, particularly because the steel of these cheap knives is so malleable. But the knife is so cheap, you can buy multiple before reaching the pricepoint of an expensive knife...

That is a sharpener, and a really shitty one at that. Those legit suck and ruin an edge. They work "fine" for at home cooking, but the way they create the edge, running parallel to the knife itself instead of perpendicular like a regular whetstone, makes the edge incredibly weak. It will start to dull after only a few cuts.

Honing doesn't take off material from the blade itself, simply removes any burs of metal that have formed to prevent them from dulling the edge ( unless using a fancy ceramic or diamond dust one, then they will have a small sharpening effect) and bring the edge back into alignment.

Sharpening is the only thing that removes material from the blade itself due to using materials that are harder than the blade. Even cheap knives are made of stainless steel, which is what a regular honing rod is made from, so they won't be doing any damage to the blade unless you're being incredibly rough, which you should not be rough at all, so yea...

The sharpeners like that do a worse job than a good sharpening with a stone, but a better job than a half-assed sharpening with a stone (and really, which is more likely to happen on a weeknight?). I have knives from the restaurant, we used to get new ones weekly and send off last week's to be sharpened, used a company Cozzini Knife Service - they aren't designed to hold an edge as much as they are designed to be sharpenable. Have had one of them for almost 40 years now and I do run it through one of those pictured sharpeners pretty often if it's not sharp sharp. Then wipe the edge, and hone, it works fine.