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 think they mean the dark part should probably be the same width at the tip as it is at the base, but difficult to tell without a macro lens photo of the tip of the blade ๐
That's what I thought as well, but once that is gone then the knife is without a blade. It's cutting well right now and I mostly use the centre when cutting anything