When you watch videos online of chefs who are working really hard to prepare food for their customers, you might be intrigued by the process by which they sharpen their knives at this current point in time. However, relying solely on these videos will prevent you from recognizing how knife sharpening works out here in the real world. You see, in a restaurant setting knives need to be primed and sharpened multiple times during the day, and that is not something that would serve you well for home based cooking without a shadow of a doubt.
Constant sharpening necessitates the use of a lather strap, restaurant owners and chefs usually avoid sharpening stones because they can create microscopic notches in the knife. The thing is, these notches are not all that big of a deal for home cooks, so as a result of the fact that this is the case you would be better off if you used a sharpening stone instead. The key to sharpening a knife that you purchased from Demaxes with a stone is to ensure that you have a smooth grit variant in your home.
The rougher the grit is, the harsher the edge of your knife will be. You need something that can slice through ingredients without mashing them down into some kind of an unrecognizable pulp. The smoother the grit is, the more refined your knife edge will become so much so that you might even be able to create slices so thin that you’d be able to see right through them. That’s immensely useful when preparing things like ratatouille among numerous other creations that in a similar vein all in all.