![]() 11/20/2016 at 09:25 • Filed to: None | ![]() | ![]() |
They are sharp, very sharp. They can cut an avocado pit in half with ease.
![]() 11/20/2016 at 09:30 |
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Using a knife after sharpening it is one of the best feelings.
![]() 11/20/2016 at 09:38 |
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![]() 11/20/2016 at 09:40 |
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I was cutting some tomatoes last night after I honed the edge. It did not even fight it, just cut perfect.
![]() 11/20/2016 at 10:13 |
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Conversation that happens in my house monthly without fail:
Wife: We need new knives.
Me: Why? They’re Henckles. Unless you put them in the dishwasher they’ll last forever.
Wife: But they can’t cut anything!
Me: Are they sharp?
Wife: No! I just told you I can’t get them to cut through anything!
Me: Did you try sharpening them?
Wife: ....
![]() 11/20/2016 at 10:43 |
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The knives in the dish washer is a myth. Unless it is rubbing against other items it won’t lose its edge. It lose some magnetism, but the sharpening steel with put it back in.
![]() 11/20/2016 at 11:19 |
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You can’t shapen a knife with a honing steel doe.
![]() 11/20/2016 at 11:22 |
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Have you ever actually sharpened them? If you actually sharpen them your mind will be blown if you haven’t yet done so.
![]() 11/20/2016 at 11:30 |
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Obligatory:
![]() 11/20/2016 at 11:32 |
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I sharpen then on an electric sharpener once month, and tune them up a once or twice a week. I use my sokatu knife & chef knife the most. My pearing knife I rarely use.
![]() 11/20/2016 at 11:41 |
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Yep the issue is if it is banging around with the forks and knives, which it would be in ours.