7
Finally bought a decent chef's knife after using a cheap one for years
Dropped about $60 on a Victorinox Fibrox, and it's already saved me so much time prepping veggies for bulk meals. The difference in speed and control is insane compared to my old dull blade. Anyone have tips for keeping the edge sharp without spending a ton on a fancy sharpener?
3 comments
Log in to join the discussion
Log In3 Comments
palmer.thomas2mo ago
A lot of people will tell you to get a whetstone, but they have a steep learning curve. A ceramic honing rod is a good middle ground for regular upkeep. It's not for sharpening a dull edge, but it straightens the microscopic teeth on the blade between proper sharpenings. You can find a decent one for under twenty bucks. Just a few light passes before you start chopping keeps that new knife feeling fresh for much longer.
7
holly_craig2mo ago
Yeah, that "steep learning curve" part is so real, @palmer.thomas.
4
brian30328d ago
Microscopic teeth" on a blade? That sounds like science fiction honestly.
10