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Sharpened on a speedy sharp and you’ll be surprised of the resultsDealroller wrote: ↑The materials have to be worth 15$, alone. Might be a cheap set but sharpened on a 1520 would be just fine for most tasks. Good find.
I mean if you want to take up less space, get a magnetic knife bar. Takes advantage of your wasted vertical space.
Nope. That's why I'm on the internet arguing with strangers. If I had anything better to do I'd probably be doing it.Do you not have anything else to do rather than argue with strangers on the internet
Ever thought it's on purpose ? Drinking and sharp knives aren't a good mix...GollyMolly wrote: ↑ Oh I hope my NF has that- my friends cottage has the worst knives, this will be a great gift for next time I head up there!
dilligafeh wrote: ↑You can forge chocolate, and sharpen it, but it still won't hold an edge. Material of the blade is what makes a high quality knife, not the looks or "forged" moniker.
Don’t need to hold an edge if you use speedy sharp to sharpen your knives, it takes less counter space than a steel too
dilligafeh wrote: ↑ You can forge chocolate, and sharpen it, but it still won't hold an edge. Material of the blade is what makes a high quality knife, not the looks or "forged" moniker.
I don't understand this. For one, nobody should leave a honing steel laying on a counter unless it's sitting neatly in a knife block. Put that thing in a drawer. But also, it's not really the counter space that's the problem, it's the sharpening. I don't want to freehand drag a carbide chunk across my knives every week scraping off a bunch of metal. I don't need to sharpen my knives every few uses, they stay sharp for months or years, so when I get around to sharpening them, I take my time and do it well.
