He sharpened my knife - did great.

  • ikidd@lemmy.world
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    7 hours ago

    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.

    • FiveMacs@lemmy.ca
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      2 hours ago

      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

      • wise_pancake@lemmy.ca
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        7 hours ago

        I hand wash my good stuff, definitely makes a difference. I’ve had the rivets on decent quality pots corrode and fail after I got a dishwasher

    • earphone843
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      6 hours ago

      Yes, it would be. The main reason things aren’t dishwasher safe is the detergent or heat can damage the material. Food grade stainless steel would be fine with both.

  • earphone843
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    6 hours ago

    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.

  • 97xBang@feddit.online
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    9 hours ago

    Who did?

    And, how can you tell it was sharpened from the picture? Usually, when I’ve seen sharpened knives, the cutting edge has scratch marks perpendicular to the blade and is wider than normal from being grinded into a longer slant.

    • Pieisawesome@lemmy.world
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      8 hours ago

      Yeah this isn’t going to hold an edge very long.

      It looks like he just resurfaced it, but didn’t grind in a new edge…

      I’d give it ~1 hour of working time before it’s dull again