I finally moved my sharpening station after realizing it was in the wrong spot
For years, I had my whetstone and steels tucked in a corner away from my main cutting area. I thought it kept the mess contained, but it meant I'd put off sharpening until my knives were dull. After watching a video where a butcher sharpened as part of his flow, I tried setting up right next to my block. Now, I give a quick pass on the steel every few cuts, and my work is so much smoother. It sounds small, but it changed how I handle busy days. What little change made a big difference in your shop?