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Can this knife be saved? (lemmy.dbzer0.com)
submitted 4 months ago by to c/buyitforlife@sh.itjust.works
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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.

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[–] 6 points 4 months ago (2 children)

I'm the same.I got water stones. 1k and 3k grit. I forgot what I paid for them, but I sharpen maybe once a year. More if I notice its not sharp anymore. Stuff gets dropped, hit, banged on pots and pans, etc. Its unavoidable. Chips really bad? Buy another one. The ones I bought last were 2 6inch knives for like $45. Lasted 5 years so far. Usually a quick resharpen, 30 minutes tops. Half of that is getting the stones out and setting them up on the table.

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  • [–] 7 points 4 months ago (1 child)

    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.

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  • [–] 1 point 4 months 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.

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