I hear ya.

When I was a chef, I loved to sit in the restaurant after service with a beer and sharpen my knives. There were three or four of us from two restaurants that would get together on a weeknite after close and sharpen together. It was a great way to relax and let the adrenaline flow out.

I don't have to sharpen them nearly as much now, having changed careers, but honing and stropping have slipped in and taken their place. It's zen-like.


Keep us posted.