|
|
|
|
|
|
by wafflemaker
3 hours ago
|
|
|
You shouldn't really sharpen kitchen knifes too sharp. And even if they're not super razor sharp (cutting a finger with no resistance), you should still warn people new to your kitchen or even family members/regular users right after each re-sharpening. Additionally, too low angle will make the knife very suspectible to blunting and/or require constant drawing on the sharpening steel¹. Unless you have super high quality steel like Japaneese knifes or some craft smith knifes. Butcher knifes, to be used along with a chainmail glove, are fine. Just don't test their sharpness on body parts. Or use them to shave a bit of hair, but very carefully. 1: https://www.dick.de/messer/en/sharpening/dickoron-family/dic... |
|
|
There is a sentence among cooks: "only with a stub/butt knife you cut yourself" - isnt this true anymore?