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Why nobody talks about how much better a sharp chef's knife makes cooking
I was at a friend's house last month helping her prep for a dinner party, and she handed me this dull Wusthof that couldn't cut through a tomato. I spent like 20 minutes fighting with it before she pulled out this old, beat-up Victorinox from a drawer that she'd just sharpened on a stone. Thing glided through everything like butter, onions, carrots, even the butternut squash. It really hit me that spending $20 on a sharpening tool is way more important than buying a $200 knife and never maintaining it. Has anyone else noticed huge difference from just keeping your edges fresh?
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xena_kim1mo ago
legit had this exact realization after nearly taking off a finger trying to chop a bell pepper with my roommate's dollar store knife. that thing was so dull it slipped right off the skin and straight into my thumb nail, blood everywhere. bought a $15 sharpening stone the next day and my $40 Mercer is now my favorite thing in the kitchen. honestly feel like a fool for ever thinking expensive knives were the secret, it's really just keeping them sharp.
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