agreed on the inexpensive knife, but I’ve never had good enough results with any quick sharp pull through tool. I use one knife for basically everything and hone it maybe once a week for fifteen seconds. it’s very easy to keep it sharp if you don’t abuse it (thank you dad for always looking for the sharpest thing in the room regardless of what the task is and for using knives on teflon and steel pans and ceramic plates…). I sharpen it maybe twice a year? I honestly don’t remember if I’ve even sharpened it in 2026
The wheel sharpeners are absolutely the sweet spot combination of speed/efficiency/performance… As long as you are willing to accept a little more knife degradation. And you must hone them immediately after otherwise you’re doomed to having the edges fold. Otherwise yes, I am mostly a hone user to keep cutting tools primed.
Anybody that tries to tell me there’s some magic to knives is wayyyyy out there; Too baffled by all the bullshit online to understand that keeping a knife usable is extremely simple, when you focus on the couple key techniques that actually matter.
I freehand cut this hasselback potato with a $5 knife after sharpening it. This is proof I am not just ass-shouting like most self-styled knife “pros”. The biggest technique to understanding knife care is not listening to idiots, but how to know who’s an idiot and who’s not? It isn’t easy for the average person.
agreed on the inexpensive knife, but I’ve never had good enough results with any quick sharp pull through tool. I use one knife for basically everything and hone it maybe once a week for fifteen seconds. it’s very easy to keep it sharp if you don’t abuse it (thank you dad for always looking for the sharpest thing in the room regardless of what the task is and for using knives on teflon and steel pans and ceramic plates…). I sharpen it maybe twice a year? I honestly don’t remember if I’ve even sharpened it in 2026
The wheel sharpeners are absolutely the sweet spot combination of speed/efficiency/performance… As long as you are willing to accept a little more knife degradation. And you must hone them immediately after otherwise you’re doomed to having the edges fold. Otherwise yes, I am mostly a hone user to keep cutting tools primed.
Anybody that tries to tell me there’s some magic to knives is wayyyyy out there; Too baffled by all the bullshit online to understand that keeping a knife usable is extremely simple, when you focus on the couple key techniques that actually matter.
I freehand cut this hasselback potato with a $5 knife after sharpening it. This is proof I am not just ass-shouting like most self-styled knife “pros”. The biggest technique to understanding knife care is not listening to idiots, but how to know who’s an idiot and who’s not? It isn’t easy for the average person.