4 ms·
This is exactly what I have. An IKEA knife I’ve had for the past 20 years or so. I’ve always kept it sharp, but the game changer in the past few months was read
by adriand 5y ago
This is exactly what I have. An IKEA knife I’ve had for the past 20 years or so. I’ve always kept it sharp, but the game changer in the past few months was reading advice to sharpen it every time I use it. I do that now, just a little bit, and over time what you end up with is an insanely sharp knife. I also have a sharpening steel, like the kind used in commercial kitchens, but I much prefer the stone.
- linsomniac 5y agoAgreed, I've had both the ceramic and diamond "steels" handy for the last decade, and basically every time I use a knife I spend 30 seconds running it over one of these, and my kitchen experience is better for it. Of course, I'm the only one in my household that does this, but I use them frequently enough that generally it keeps them pretty good. Was recently prepping some food at someone else's house, and they didn't even have a sharpener. It was a terrible experience, even after using the bottom of a coffee cup to help the knife out.