The Only 3 Whetstones You Will Ever Need (Chef's Standard)

Описание: If you’re a chef and you’re new to sharpening, this video is here to end the “gear confusion.”

I’m not here to label tools as good vs bad—and I’m definitely not here to fight internet wars.
This is about one thing: a realistic, safe, long-term baseline that a working kitchen can actually stick to.

In my last video, the comments exploded—diamond stones, diamond plates, edge “lifespan,” speed, and flatness debates went in every direction. The problem is: people are arguing from different worlds (collectors vs kitchen use), so they measure “better” with totally different standards.

In this video, I break down:

the truth about diamond sharpening (yes, it’s fast—and that’s exactly why it can be risky)

why “fast sharpening” can quietly shorten the life of a chef knife if you don’t control pressure + technique

why the lifespan debate never ends

and the baseline standard I recommend if your goal is simply: less stress in prep, more consistency at work.

Chapters

00:00 The 3-Stone Sharpening Setup for Chefs (Baseline First)
01:01 Why the Comments Exploded (Kitchen World vs Collector World)
01:59 Truth About Diamond Stones / Plates (Fast, Effective — But Not Magic)
02:41 The Problem With “Fast Sharpening” for Chef Knives
04:24 Edge Retention & Lifespan Debate (Stop the Story Wars)
07:01 Flatness Matters (Why Diamond Plates Make This Easier)
08:21 Why This Argument Never Ends (Different Goals, Different Metrics)
09:20 My Baseline Standard for Sharpening Beginners

#sharpening #chefknife #whetstone #diamondplate #kitchenknives #shapton #knifesharpening
#knifesharpening #whetstone #sharpeningstone #Razorssharp