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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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.