Got this as a gift second handed and would like to sharpen it and make it usable again. The serrated top part started to just break off, so I am cautious about potential metal parts in my food. Any tips welcome, thanks.
this post was submitted on 16 Jun 2026
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I'm the same.I got water stones. 1k and 3k grit. I forgot what I paid for them, but I sharpen maybe once a year. More if I notice its not sharp anymore. Stuff gets dropped, hit, banged on pots and pans, etc. Its unavoidable. Chips really bad? Buy another one. The ones I bought last were 2 6inch knives for like $45. Lasted 5 years so far. Usually a quick resharpen, 30 minutes tops. Half of that is getting the stones out and setting them up on the table.
And for me, the biggest pain in the ass is ya sharpen this thing to the point that you could shave a buffalo, and then you have to pamper the fuck out of it otherwise all that time invested lovingly sharpening is immediately wrecked.
Meanwhile, my kitchen is a chaotic place, I need to be able to just throw a bunch of things in soapy water and let them clatter around and not have to stress. I can't be setting aside special attention for some pissy knife.
Oh I get that. First week or so, real smooth slices and I pamper it. The novelty wears off and I don't care anymore. You can use a bigger angle so there's more material behind the edge. Less likely to knick, but also less sharp. Think meat cleaver vs. a straight razor.