Sharpened the same way for 10 years, turns out I was wrecking my edges

Always used a back-and-forth motion on the steel, saw it in some old video. Yesterday a retired cutter from Philly watched me for two minutes and said 'you're folding the edge, not honing it.' Switched to one-direction strokes and my Saturday ribeyes sliced like butter. Anyone else have a basic habit that was totally backwards?

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