A Chef’s Knife

[Using a Knife - III]

A big knife. You know, like a chef’s knife. Large blade, sits in the top drawer or in your knife rack, always accessible to chop carrots or potatoes.

If you cook, you have one. (Have you ever tried chopping a lot of vegetables with a small, run-of-the-mill paring knife? Not an enjoyable or efficient experience.)

But all chef’s knives are not created equal. Some are crafted by the likes of Quintin Middleton, a true artist and bladesmith. Others can be had for $10 at Walmart. Beautiful or not. Hand-crafted, holds its edge, and balanced or not. Valuable and costly or not.

But there’s a great equalizer: a whetstone. With water and some practice, almost any chef’s knife can be sharpened to a razor-like edge.

The problem isn’t always inferior tools, resources, or equipment. Usually it’s not.
It’s an equalizer. And it’s as valuable as the tool itself.

What’s the “whetstone" you’re missing?