He sharpened my knife - did great.
Friendly reminder that most home kitchen knives don’t need frequent sharpening. Honing the blade is usually all that’s necessary unless there’s damage to the edge (which shouldn’t happen much if you keep your blade honed).
I haven’t sharpened my daily driver chef’s knife in 7 years, and it can still slice through a tomato with no effort.
Hey, I have the exact same knife! We’re machete mates!
oh how i love those solid tang one piece stainless steel knives so
Never make the mistake of letting people know you can sharpen knives. Apparently it’s a lost art, you’ll end up with a tray of them in your lap when you’re over for movies, in my experience.
And I love doing it so I really don’t mind, unless it’s those garbage Walmart things that are all serrated because they aren’t knives but meat saws. I just tell em to throw them in the trash.
My go-to knife brand is sanelli. Nothing beats em imo
I’ve just kinda stuck with Henkels over the years for butchering and boning, and Gerber for hunting/gutting. I have a Global kitchen knife but frankly I find I use some cheapshit ceramics quite a lot, I’m very surprised how long they’ve lasted. I have heard of people sharpening them with carbide, but I’ve never bothered.
And yes, serrated knives are at best for bread, so they never need sharpening. Anyone using those for cooking needs their head examined.
Is that knife dishwasher safe?
Just so you know putting blades through the dishwasher dulls them faster, the main thing is the edge will warp due to differences in temperature so you’ll need to hone them with a steel afterwards to keep the edge consistent, you’ll also probably need to use a whetstone more often.
But up to you, I’ve got ‘trash and bash’ knives I put through all the time, but I keep my expensive knives away from it
I hand wash everything. I started a thread about it here, but it turned into a fight, so I deleted it.
