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Originally Posted by MakoMike
And they are tapered at specific angles, which you should adhere to when resharpening.
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FWIW, that's not quite accurate either. Most knives come from the manufacturer with a hollow ground edge. It would require a 12" wheel and the experience of freehand sharpening thousands of knives to duplicate. Just like the guy that put it there.
That hollow ground is the reason that so many knives are razor sharp right out of the box. Its delicacy is also why that edge does not last very long.
The first sharpening should be done on a coarser stone than subsequent sharpening in order to establish the appropriate angle. This is true whether you use a chef's choice or freehand. Unless you damage the blade, you never need to go through that step again.
Failure to perform that step will result in a blade that does not keep an edge for very long.
You might want to hold off on that article.
