I love the wild, devil may care, DIY approach!

It’s the type of lunacy that I would try just to see how it works hahahah

I’ve said in many other threads in regards to cooking, and my knives, that I admit and confess, in full, that I am a complete rebel and sinner

I use a dual wheel Rada quick sharp to blast the correctly angled edge, knowing full-well that it shears off material, and then I quickly use my 14-in hone

I know by official standards and reckoning… I am abusing my knives and doing it “wrong”

But I cook every day, and it takes me 5 years to go through a knife. I completely gave up on sharpening with a stone a decade ago. My attitude is “fuck it, I’ll just get another knife in 5 years, this is a primary tool for me and I’m not going to baby them”

I would love to know how this works out for you though!!! I can *absolutely" envision a scenario where you angle these pieces of slate and you make yourself your own version of a quick sharp!! This is madness though, which is why I love it LOL