Post#957 » by Pachinko_ » Tue Sep 22, 2020 1:47 am
So I've been cooking (occasionally) for maybe 20 years now, and also woodworking and leatherworking as a hobby and here's the one and only advice that I have to give:
Sharpening knives and any steel tool is best left to professionals. It is an actual profession for a reason, it takes years to master, and if you don't want to spend half an hour to an hour per knife you really need half a room full of equipment, including dust extraction because you really, really don't want to breathe that crap. And yes sharpening steel generates breathable dust and no it doesnt all fall down because it's heavy, a lot of it is suspended in the air.
And keep in mind, even professionals tend to reject fancy expensive items because they are oh so easy to **** up forever.
Anyone who tells you sharpening knives is easy and takes seconds basically wants to sell you something, which if you end up buying you will quickly find you are not using it because it doesn't really work. Most people who get into sharpening end up with a bazillion cheap gadgets, then they progress to japanese stones and complicated jigs, until they finally admit defeat and buy a $1k Tormek + $1k dust extraction.
What do I use? $2 serrated knives from the supermarket. Done.