The way it glides through a tomato like a lightsaber is immensely satisfying.
This is Dull Men’s Club, not Sharp Men’s Club. This incident will be reported.
We’ll take him. I’ll even overlook him packing a kitchen knife rather than a folder.
My EDC is a ‘kitchen knife.’ When I switched from kitchens to construction, I kept carrying my Kuhn Rikon messier knives, and its great. Ive got like a dozen of them, so whenever they get dull I just throw em inba cup and sharpen a bunch up.
But they hold an edge well, and are surprisingly stable for the other weight. And price. Ive even spilt small logs by hammering the back of it with a second log.
There’s nothing dull in this post.
are you saying you modified your knife to be not dull anymore? is this really the right sub anymore?
Dull men sharpen their knives, because they have the spare time to do so. It also helps to avoid the excitement of a trip to the ER when a dull knife slips.
How did you go about it?
A steel, one of those combination sharpeners or did you go full whetstone?
Just a basic two-sided 1000 to 3000 grit whetstone and finished with a leather strop. This seems sufficient for everything but my S30V steel folding knife. That one needs a diamond stone and even then I can’t get it anywhere near as sharp as this stainless Victorinox Santoku knife let alone my carbon steel bushcraft knife that’ll get scary sharp.
You love to see it
I’ve only recently got a whetstone and am still not quite perfect with it yet
It’s a nice meditative activity though
I don’t want to be a downer but your knife should not burn the tomato.
Is it serrated? How to sharpen serrated knife?
With a round rod sharpener. It’s rather tedious, but one of the saving graces with serrated knives — if you care to think of it that way, anyway — is that you don’t objectively have to get the edge that refined for one to work. Insofar as they ever work, that is.
Serrated knives are for cutting bread. Using one for any other purpose is varying degrees of doing it wrong, depending on what you’re doing. Otherwise, the tool you’re actually looking for is probably some manner of saw.
Theyre really nor great for cutting bread, either. When im in a kitchen and going to be slicing a lot of bread, I use an extra long, (14-16") well sharpened chef knife. Most will cut through a loaf in one stroke once you get the pressure down.
Only thing I will use a serated for in a professional setting is lettuce(you actually want the tearing- it means it breaks in between cell walls, and bruises and wilts slower)
And some rare applications cutting meat while its still partially frozen, or shredding it off around the bone.
No. Those are almost impossible to properly sharpen which is why I’d never buy one.
Serrated knives are excellent for cutting items that don’t dull them and are not easily cut by a sharp smooth blade. Bread, soft vegetables, and that kind of thing hasn’t dulled one serrated knife I’ve had for a couple decades.
Only vibrating knifes are appropriate for this sub please read the rules
Oh shit yeah! I brought my tormek home from the shop a couple weeks ago and blasted all my knives, paper thin tomato slices from each one.
I don’t know why It took so long to finally do that, it really doesn’t take much time.
