Got this as a gift second handed and would like to sharpen it and make it usable again. The serrated top part started to just break off, so I am cautious about potential metal parts in my food. Any tips welcome, thanks.

  • Krudler@lemmy.worldEnglish
    6·
    2 days ago

    And for me, the biggest pain in the ass is ya sharpen this thing to the point that you could shave a buffalo, and then you have to pamper the fuck out of it otherwise all that time invested lovingly sharpening is immediately wrecked.

    Meanwhile, my kitchen is a chaotic place, I need to be able to just throw a bunch of things in soapy water and let them clatter around and not have to stress. I can’t be setting aside special attention for some pissy knife.

    • YellowParenti@lemmy.wtfEnglish
      1·
      1 day ago

      Oh I get that. First week or so, real smooth slices and I pamper it. The novelty wears off and I don’t care anymore. You can use a bigger angle so there’s more material behind the edge. Less likely to knick, but also less sharp. Think meat cleaver vs. a straight razor.