It seems that there’s a lot of conflicting information and beliefs out there regarding knife sharpening….What’s recommended and what makes sense for the home chef?  Well first the critical distinction is home chef…If you’re a professional knocking out hundreds of meals you’re at an entirely different level than the home chef. One is about production, getting food plated and to the diners with maximum speed and quality..as for the home chef..well, we don’t dawdle but also don’t mind keeping things at a pace where cooking is an enjoyable thing.