- cross-posted to:
- sharp_mens_club
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Excuse me but this is a community for dull men not sharp things
Let’s assume this is the before photo
Wait is this a club for dull men, or a dull club for men?
Yes.
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.
So what you’re saying is you can sharpen my knives.
Here, let me put on a movie
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.
You literally only need a whetstone and some free time
Mods plz remove is not dull
edit it exists now, enjoy for all your sharp images
Hey, I have the exact same knife! We’re machete mates!
Is that knife dishwasher safe?
I hand wash everything. I started a thread about it here, but it turned into a fight, so I deleted it.
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
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.
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
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.
oh how i love those solid tang one piece stainless steel knives so
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.
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
