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Friday Fun Thread for April 25, 2025

Be advised: this thread is not for serious in-depth discussion of weighty topics (we have a link for that), this thread is not for anything Culture War related. This thread is for Fun. You got jokes? Share 'em. You got silly questions? Ask 'em.

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The biggest two tips I have are blade geometry, a fixed-angle sharpening system and a honing steel. Three tips.

Kitchen knives cut really well if you pick a more acute sharpening angle than they came with. My chef's knife has a 34-degree angle, and the smaller knives have a 22-degree angle (my sharpener won't go any lower).

You can freehand your knives on a whetstone, but a gizmo that locks your knife in place and lets you control the angle is 1000 times easier to use. I didn't splurge on a KME or a TS-Prof, and the cheap knockoff I got has its limitations, but it's not like I use it every week.

You can keep your kitchen knife tomato sharp much longer without sharpening it if you hone it on a steel rod.

My goal is not to keep my knives youtuber-sharp, though.