'Worlds Sharpest Knife' - Lifetime guarantee

Manxman_in_exile

Sandtree said:

Manxman_in_exile said:
I have no doubt the blades have dulled over time, but they still work satisfactorily, so I don't need even to look at a new kitchen knife let alone try one.

Maybe a good idea not to try them then as your definition of satisfactory may be realigned... though they do always say that dull knives are more dangerous in the kitchen than sharp ones.

This is a money saving site.  Seriously, why would I want to replace something that doesn't have a problem?  The suggestion is (almost literally) pointless.  Should I go and buy a new car because it'll (probably) give me a better driving experience than my eight year old one?

neilmcl

If you really want to know how sharp your kitchen knife is then try the paper test. Hold a piece of paper and draw the knife down on it at a right angle just using the weight of the knife, if it can glide through in one go it's sharp.

BTW, a steel doesn't sharpen a knife, it merely hones the edge, eventually all knife blades require sharpening.

waamo

neilmcl said:

If you really want to know how sharp your kitchen knife is then try the paper test. Hold a piece of paper and draw the knife down on it at a right angle just using the weight of the knife, if it can glide through in one go it's sharp.

BTW, a steel doesn't sharpen a knife, it merely hones the edge, eventually all knife blades require sharpening.

There is a place near me that does proper knife sharpening. My Japanese knives only need doing once a year. I swear you could shave with them after. 

neilmcl

waamo said:

neilmcl said:

If you really want to know how sharp your kitchen knife is then try the paper test. Hold a piece of paper and draw the knife down on it at a right angle just using the weight of the knife, if it can glide through in one go it's sharp.

BTW, a steel doesn't sharpen a knife, it merely hones the edge, eventually all knife blades require sharpening.

There is a place near me that does proper knife sharpening. My Japanese knives only need doing once a year. I swear you could shave with them after. 

You used to be able to take your knives to your local butcher who would get them sharpened for you, not sure if many offer the service any more.

waamo

neilmcl said:

waamo said:

neilmcl said:

If you really want to know how sharp your kitchen knife is then try the paper test. Hold a piece of paper and draw the knife down on it at a right angle just using the weight of the knife, if it can glide through in one go it's sharp.

BTW, a steel doesn't sharpen a knife, it merely hones the edge, eventually all knife blades require sharpening.

There is a place near me that does proper knife sharpening. My Japanese knives only need doing once a year. I swear you could shave with them after. 

You used to be able to take your knives to your local butcher who would get them sharpened for you, not sure if many offer the service any more.

One by me does but it's out in deepest, darkest Shropshire countywide. It's a local place for local people 

Sandtree

Manxman_in_exile said:

Sandtree said:

Manxman_in_exile said:
I have no doubt the blades have dulled over time, but they still work satisfactorily, so I don't need even to look at a new kitchen knife let alone try one.

Maybe a good idea not to try them then as your definition of satisfactory may be realigned... though they do always say that dull knives are more dangerous in the kitchen than sharp ones.

This is a money saving site.  Seriously, why would I want to replace something that doesn't have a problem?  The suggestion is (almost literally) pointless.  Should I go and buy a new car because it'll (probably) give me a better driving experience than my eight year old one?

Money saving requires perfect foresight and neglects value.

Ive never said replace them, technically I even advised against trying an alternative in the post you quoted, just said your OK knives may be more what your used to rather than them being ok. 

My Gran was the same, she used a 40 year old washing machine to save money on buying a new one but most washes she threw something away as either a stain didn’t come out or it got chewed up by the mechanism and that’s before we consider her electricity and water bills.

unforeseen

waamo said:

neilmcl said:

waamo said:

neilmcl said:

If you really want to know how sharp your kitchen knife is then try the paper test. Hold a piece of paper and draw the knife down on it at a right angle just using the weight of the knife, if it can glide through in one go it's sharp.

BTW, a steel doesn't sharpen a knife, it merely hones the edge, eventually all knife blades require sharpening.

There is a place near me that does proper knife sharpening. My Japanese knives only need doing once a year. I swear you could shave with them after. 

You used to be able to take your knives to your local butcher who would get them sharpened for you, not sure if many offer the service any more.

One by me does but it's out in deepest, darkest Shropshire countywide. It's a local place for local people 

It's Royston Vazey! 

Manxman_in_exile

Sandtree said:

Manxman_in_exile said:

Sandtree said:

Manxman_in_exile said:
I have no doubt the blades have dulled over time, but they still work satisfactorily, so I don't need even to look at a new kitchen knife let alone try one.

Maybe a good idea not to try them then as your definition of satisfactory may be realigned... though they do always say that dull knives are more dangerous in the kitchen than sharp ones.

This is a money saving site.  Seriously, why would I want to replace something that doesn't have a problem?  The suggestion is (almost literally) pointless.  Should I go and buy a new car because it'll (probably) give me a better driving experience than my eight year old one?

Money saving requires perfect foresight and neglects value.

Ive never said replace them, technically I even advised against trying an alternative in the post you quoted, just said your OK knives may be more what your used to rather than them being ok. 

My Gran was the same, she used a 40 year old washing machine to save money on buying a new one but most washes she threw something away as either a stain didn’t come out or it got chewed up by the mechanism and that’s before we consider her electricity and water bills.

I'm pretty confident my 30+ year old knives are not actually costing me anything extra because I haven't replaced them because I don't need to.  Do you think I should?  (I'm surprised because your posts seem rather more sensible than most on these boards... )

John_

Blackbeard_of_Perranporth said:

Mine never go blunt using this. 

That’s a steel, not a sharpener. It hones blades between sharpenings by aligning and smoothing the crystals on the edge, but does not return a blunted blade to sharp.

jimbo6977

There are subscription services aimed mainly at the catering industries that send you a set of sharp knives periodically, and take away the set you have for sharpening (and passing to another chef, and so on). A bit over the top for domestic settings.