Knifemen, knifewomen, downvoters, upvoters, it’s time to update you on the salvation of this kitchen knife. Mr. McKay, based knife sharpener, did the best he could do to restore the edge to something like symmetry. I expected a salty comment or two on the topic when I picked it up, however, he did not offer any, only a pitying silence as he gave me a meticulously handwritten receipt. Yet, his silence was full of kindness. Cost: $4.00 USD Many have asked, how did I achieve the ragged edge seen in my previous post? I wish I had a better answer for you, except that I used a shitty Coghlan’s sharpener that was probably full of metal filings and dirt. That one is going in the trash. Any suggestions for buying a beginner’s sharpener for $30.00 or $40.00 ? I don’t know how to use a file or a stone.
I generally don’t want people’s instruction on how a knife ought to be sharpened. I take reasonable user input based on how something will be used, but if I think it should get a highly polished edge, or a hungry 800 grit edge, or even to leave a chip to save the grind, I’m not inclined to spend a lot of time doing otherwise. I collaborate on a lot of things, when I’m sharpening I like doing things my way.
I also don’t really want more deadlines. If I’m busy I like being able to tell people I don’t have time, which I could not do as a business.