My tools serve me, not the other way around. It’s not worth the time and effort to wash by hand or sharpen on a whetstone. I don’t need an expensive knife to cook at home. A pull through sharpener and honing steel are adequate. Get the right material and you don’t have to worry about the metal in the dishwasher.

  • Dr. Wesker@lemmy.sdf.orgEnglish
    0·
    7 months ago

    I agree they aren’t needed. But oh man. Once you buy a really nice (often expensive) set of culinary knives, you realize what the hubub is about. They’re wonderful.

    I had a girlfriend that filleted the tip of her finger off using one of my knives. As I drove her to the hospital, she tried to say my knives were way too sharp. I told her that was on her.