Not sure how long it took this guy to clean up his knife or what magic he used, but it convinced me that quality knives are actually worth the purchase price. Link
And to look for them at Cashies 😊
Why It's Worth Buying a Decent Knife!
seanbaussie on 24/06/2017 - 08:29
Last edited 24/06/2017 - 09:58 by 1 other user
Last edited 24/06/2017 - 09:58 by 1 other user
Comments
Impressive!
thats a $100 knife.
For me: no. Most expensive is not always the best. Bought a $8 knife at IKEA 15 yrs ago. Still using it. My son bought a set of knives for a few dollars from a $2 shop to use after his hunting trips (don't ask, I myself have never killed anything in my life) and still using them.
Any knife can get sharp. It's how long they hold an edge that varies, I'm assuming those knives are for skinning which means clean cuts through soft materials. Little chance to dull quickly.
Also those Ikea knives(365+) are great value.
I'm asking.
Since you're asking it's polite to answer. My younger son and I are totally against killing of animals, he is also vegan (most of the time), but my older son went the other way, goes hunting with his friends every weekend, and freely posts pictures of their exploits on facebook. Makes me sick, so I dont look at them.
Ah right, thanks invalidwithoutphoto :).
My younger son and I are totally against killing of animals
You do realise that unless you live vegan you regularly pay for animals to be killed and often in much more deplorable ways than by recreational hunters?
You do also realise you can't be vegan "most of the time" any more than you could be, say, celibate most if the time?
I watched it just for the cat :D
He sure got his $3 worth. It wouldn't have hurt him to explain what he used to clean it. We can't all read Japanese labels.
ホーミングクリームクレンザー (cream cleanser)
Basically japanese brand jif
Thanks.
It's surprising what can be fixed by a professional sharpener. I'd hate to spend $100 on a knife only to have my spouse ruin it. This page (from a sharpener in Brisbane) has lots of photos of knives he's managed to resurrect: https://www.facebook.com/TheKnifeDoctor/photos/a.21671692838…
https://www.facebook.com/TheKnifeDoctor/photos/a.21671692838…
https://www.facebook.com/TheKnifeDoctor/photos/a.21671692838…
https://www.facebook.com/TheKnifeDoctor/photos/a.21671692838…He ruined knife 4 imo, turned a steak cutting knife into a wider version of a boning knife…
I would've used oxalic acid as the first step prior to the polishing.
But everything else was spot on. His sharpening and polishing stones are envy inducing. Not to mention he's got pretty good knife skills.
My parents spent a fortune on this German made knife set. They have't sharpened it in 10 years (or more). They are so blunt that my parents bought more knives.
I struggle to understand why my parents refuse to sharpen them. They are saying things like they'd rather get the maker to sharpen it for them, but… what's the point of spending a fortune on knives, if you leave them blunt and borderline unusable for 10+ years?
Anyways, I think the point I was making is, expensive knives still needs good maintenance.
That reminds me: my parents say when they used to live in a village, twice a year a guy comes around to sharpen all their cutting implements, knives, axes, scythes, etc… a good business model. If they had no money, they would pay him in eggs, chickens, flour… oh, the country life.
Not to mention that blunt knives are actually way more dangerous to use.
Yep, I refuse to cook at my parents' place for that reason. I've cut myself so many times using their knives while cutting onions and stuff.
Always worth having a sharp knife. Never know when you'll bump into Mick Dundee!
dude has some mad skills
I'm really picky about my kitchen knives. I wash them ASAP after using them, dry them immediately and put them back in the knife block. My good knives are over 15 years old each and they look as good as new. We also use the steel to sharpen them regularly - however, I haven't had them professionally sharpened. My niece is a chef so I might talk to her about doing them.
I can't see an Op shop selling knives in that bad a condition, but then I haven't seen that sort of knife in an Op shop.
I do what try2bhelpful does and only buy good knives - they're really often on special and sometimes in Op shops. My thought from a chef is 'sharp knives are safer, but one of the major reasons is that you can, and should, let the knife do the cutting. Too many people force the knife instead of really cutting with it, and this causes most accidents. If the knife is sharp, it will do the work.' Sharpening takes about 1 minute on blunt knives, and it's worth sharpening off the 'burrs' on knife edges (unless they're too deep, in which case, get a new knife)- they're like notches along the blade. Sharpen scissors too, but put the blade FLAT on the sharpener, not at an angle like knives.
Lol, prob about 1-1.5 hours to restore like that. I use to do opshop ones as a hobby, I got 3 wostof trident cleavers doing this for $5 for the 3.