3 ms·
People worry that they will ruin their knives in an attempt to sharpen them. They don't know that they always have the backstop of going to a competent kitchen
by Zigurd 1y ago
People worry that they will ruin their knives in an attempt to sharpen them. They don't know that they always have the backstop of going to a competent kitchen store and having them sharpened there. I worry about ruining knives with a cheap sharpener I got at IKEA. So I don't buy super expensive knives. I buy commercial grade knives from Dexter and Mercer. I sharpen them to the best of my ability. The results are no doubt inferior to an expert sharpening them, but they're far better than no sharpening or settling for serrated knives.
Keeping knives sharp is just obscure enough of a skill to elude most home cooks. Videos that tell you to judge the angle for sharpening a knife unaided don't help.
- throw0101c 1y ago> People worry that they will ruin their knives in an attempt to sharpen them. Find a local restaurant supply store and pay like $15 to get it professionally done.
- weaksauce 1y agoI am by no means an expert at sharpening knives but I can get my knives to razor sharp edges on a 20 dollar whetstone and an old pair of jeans glued onto a piece of plywood with some polishing compound on it as a strop. really isn't rocket science to do it right and it would take decades of daily sharpening(no one does this outside of chefs maybe) to make any kind of noticeable dent in the metal. if you can push it through paper(not just slice it) it's more than sharp enough and even a slicing cut on paper is fine.