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The day a dishwasher showed me my knife skills were a lie
Been sharpening my own knives for 8 years. Got pretty proud of my edge, kept them at 15 degrees, used a 1000 grit stone every Sunday. Then this new kid, Marcus, 19 years old, starts working the dish pit. He watches me butcher a case of beef tenderloin and goes 'you're using way too much pressure on that stone, you're rolling the burr over'. I laughed it off. But that night I checked my edge under the pass light and saw the reflection was all wrong. Took me 20 minutes to re-do the edge with almost no pressure, just the weight of the blade. Night and day difference. It chopped through tomato skins like butter the next morning. I've been making this dumb mistake for years because I thought harder meant faster. Anyone else ever get schooled by a kid with no formal training and realized you'd been doing something basic wrong the whole time?
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