I was making some Jambalaya yesterday cause that's what the wife wanted, so I prepped my knife and proceeded to prepare the chicken thighs, Had 6 nice ones but buy the time I was almost done the edge had gotten a little slow or dull. As I cleaned the knife to hit it with the rod again it came to me that the plastic board was why I was doing this again, so I slowed down and the only part of the knife I allowed to touch the board was the tip, guess what, sliced everything else up and the knife was as sharp then as when I started. also had no vegetables that stayed links together by a little bit that the knife failed to cut completely thru. At 58 years old I have done a bunch of cutting and sharpening and wish I had read or learned this 40 years ago. So if your like me and let the full length of the blade hit the board stop it and try letting the tip only touch and vary your angle and stroke of the knife so it works for you. I dice the trinity into 1/4" - 5/16" so I can get a little of everything in a spoon for a bite so there's a lot of cutting. Also sausage gets quartered then into 5/16" - 3/8" dice. Also another first, Baked roux , yep super easy 90 minutes total stirring every 30 minutes in a 350 degree oven . will add a picture from my phone .
