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.
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.
Hey, I have the exact same knife! We're machete mates!
Is that knife dishwasher safe?
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.
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
Excuse me but this is a community for dull men not sharp things
Wait is this a club for dull men, or a dull club for men?
Yes.
Mods plz remove is not dull
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
