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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 358 KB, 1710x680, Edgeware-knife-sharpener-1[1].jpg [View same] [iqdb] [saucenao] [google]
6112495 No.6112495 [Reply] [Original]

>he doesn't run his knives in the dishwasher
>bu-bu muh sharpness
Pic related motherfucker. They cost 5-50$ and it takes literally 1 minute. The difference between dishwasher or handwashing your knifes is having to spend 1 minute sharpening knives a month instead of 1 minute every other month. You can also buy a whetstone which will make them "like new" with practice.

>> No.6112498

>>6112495

what the hell is that piece of shit? a ceramic rod is easier than that and actually creates a good edge. are you too stupid to hold a vaguely consistent angle on a rod?

>> No.6112512
File: 184 KB, 1600x1200, sharpening.jpg [View same] [iqdb] [saucenao] [google]
6112512

i fucking love carbide sharpeners, keeps my knives sharp as fuck.

>> No.6112522

>>6112512
>Visibly damaged knives

>> No.6112523

>>6112498
>a ceramic rod is easier than that
No. You literally can't fuck up with a fixed angle sharpener, and results are good but not great.
And as mentioned, if you need "like new" performance, get a whetstone, they are superior to rods. The only reason people use rods is because it's faster when you need to sharpen several times a day. Like a butcher spending hours a day cutting into bones and shit.

>> No.6112524

>>6112495
>>6112498
>sharpening
>honing
>knife thread

>> No.6112531
File: 41 KB, 679x612, 1391276493496.jpg [View same] [iqdb] [saucenao] [google]
6112531

>>6112524

Don't forget to sperg about the burnishing!