I used to be like this, hand sharpening my carbon steel japanese knives, taking great care. Now I use cheap stainless knives from ikea or costco, they go into the dishwasher everyday. They get honed on the bottom of a coffee mug, way easier.djzapz wrote: ↑ 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.
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