My tools serve me, not the other way around. It’s not worth the time and effort to wash by hand or sharpen on a whetstone. I don’t need an expensive knife to cook at home. A pull through sharpener and honing steel are adequate. Get the right material and you don’t have to worry about the metal in the dishwasher.
Idk man there is a limited ammount of times you can sharpen them. For cheap-o knives: sure, go for it. But I am not putting my VG-10 knives in there.
This is the second thread I’ve seen today with contentious talk about sharpening knives, and I have to ask both sides: do none of you live near a knife sharpening place? I pay EUR 5 per knife two to three times a year, and my knives are always sharp.
Dull knives are dangerous and make prep real chore.
That’s a possibility. I’ve seen mobile sharpeners that have a trailer with their equipment in it and they also frequent farmers markets. There’s also places where you can just mail your knives to and they’ll send them back like they’ve just had some milk plus.
I agree they aren’t needed. But oh man. Once you buy a really nice (often expensive) set of culinary knives, you realize what the hubub is about. They’re wonderful.
I had a girlfriend that filleted the tip of her finger off using one of my knives. As I drove her to the hospital, she tried to say my knives were way too sharp. I told her that was on her.
As I drove her to the hospital… I told her that was on her.
had a girlfriend
