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Such people should perhaps consider a ceramic-bladed knife. They stay sharp basically forever because the blade is extremely hard, with the downside that it's n
by an_ko 1y ago
Such people should perhaps consider a ceramic-bladed knife. They stay sharp basically forever because the blade is extremely hard, with the downside that it's not repairable with ordinary equipment if chipped. But if the owner would never maintain their metal knife anyway, then it's not _really_ a downside.
- xxs 1y agoYou cant use them to chop stuff hitting the board. I have used ceramic knives - they are cool but they indeed chip.
- stickfigure 1y agoI used to be a fan, and used them heavily for years. They stay sharp... for a while, and then there's no practical way to re-sharpen them. You get a couple good years out of them and then a lot of mediocre to bad years. Running a steel knife through an electric sharpener once a month (a 2-minute operation) keeps it feeling consistently like new.
- abustamam 1y agoAre there consumer electric sharpeners that you'd recommend? My local grocery store does knife sharpening but it's not super convenient
- Zigurd 1y agoI use one of these: https://www.ikea.com/us/en/p/skaerande-knife-sharpener-black-50289169/ https://www.ikea.com/us/en/p/skaerande-knife-sharpener-black... It's cheaper than an electric sharpener and doesn't carry the risk of taking off too much material from a blade due to overenthusiastic use. I am 100% certain that there are multiple people on this thread that could tell me I'm getting less optimal results than their tools and/or method. I don't care. I'm getting results that work when I cook. I don't trust myself to get the angle right with a diamond stone.
- czl 1y agoPull through sharpening creates an edge that does not last. This channel has great explanations about this and what to do instead: https://youtu.be/pagPuiuA9cY https://youtu.be/pagPuiuA9cY
- dotancohen 1y agoThat is an amazing video. I can confirm that the methods are correct, he mentions exactly what I've been doing for years, explains and demonstrates very clearly.
- gcanyon 1y agoProject Farm has a review: https://www.youtube.com/watch?v=I9Lu71ewVSw https://www.youtube.com/watch?v=I9Lu71ewVSw
- stickfigure 1y agoI linked this elsewhere on the page: https://www.amazon.com/ChefsChoice-EdgeSelect-Professional-Sharpener-Sharpening/dp/B0018RSEMU https://www.amazon.com/ChefsChoice-EdgeSelect-Professional-S... I have one, I use it on my knives every 1-2 months. My knives will last decades rather than "lifetime" but I don't care... they're always sharp and I don't have to work at it. I can buy new knives.
- mapt 1y agoThey do not stay sharp. On hard material and when overloaded, they will chip in large, unfixable chunks. On softer material, they continuously sharpen their edges at a microscopic scale, fracturing away tiny chips as they're worn, to new glassy ceramic molecular edges. A well used ceramic blade becomes micro-serrated. This sounds fantastic until you think about what is happening to the shards of hard glassy ceramic which briefly become part of your food before becoming part of your gastrointestinal tract.
- Retric 1y agoPeople can work up to eating fairly large shards of glass. Eating tiny bits of ceramic occasionally are unlikely to be an actual issue any more than ingesting a little bit of sand.
- tbrownaw 1y ago> People can work up to eating fairly large shards of glass. Sorry, what? Could you perhaps elaborate on this a bit?
- Retric 1y agoGlass eating is a real thing with a surprising number of documented cases. In some cases it’s classified as Hyalophagia a form of Pica where people focus on glass, but it doesn’t necessarily have significant negative side effects. https://en.wikipedia.org/wiki/Pica_(disorder) https://en.wikipedia.org/wiki/Pica_(disorder) There’s also a magic trick where people eat sugar that’s very clear and looks like glass, but that’s a different thing.