I love this video. It has caused more controversy on YouTube than anything else I have ever recorded or written. At least once a week someone takes the time to tell me I don’t know what I’m talking about, that this will ruin the knife blade, that it’s ‘honing’ not ’sharpening’ and so on.

Well, I have this to say to my critics; I’ve been using and teaching this method for over twenty years. I still have the same knives I had then, they are razor sharp and they have worn surprisingly little, much less than those of chefs who use the text book method. Try it. It works.

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