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submitted 1 week ago by tetris11@lemmy.ml to c/asklemmy@lemmy.ml

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[-] weeeeum@lemmy.world 2 points 6 days ago

I use a 9k stone and sharpen for like 10 seconds, so its not that much material. I have an extremely high standard of sharpness.

For the first 30 mins to an hour of work, the edge absolutely flies through food. (Hair whittling/hair popping)

Afterwards its still very sharp and cuts very well ( clean shaving)

Then it starts to struggle with tough skins and delicate foods (bell peppers, tomatoes, etc) this is usually where it stops shaving.

I like to keep my knives so sharp that it flies through everything.

this post was submitted on 30 Dec 2024

123 points (94.9% liked)

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