/ck/ - Food & Cooking

>>19756254
>>19756317
The rolling ones are better than the static ones.
Fiskars are okay.
But the patents for dual carbide expired back in the 90s, so anything can be quite good.

This thing. Its not a whetstone, but feels nice to have knifes that is sharper than when they where new.
But I wasn't won over until I discovered that you could sharpen pizza cutters with it.

Its shit
But its less shit than the OBH Nordica Sharpener that is basically the basic bitch of the Scandinav kitchen

>>11762555
I agree on this sentiment.
Its fun to use one, and then being able to use a shitty knife to slice tomato by moving the blade on the surface of it.

Iv'e also had to take home work knifes and sharpen, after silly sheenigans with kevlar thread.

>>11762579
It is.
But its a long and weird process. Where better steel stays sharper longer, and cuts better.
And worse steel might need weekly sharpening to be able to reasonably cut meat.