Not everyone needs a progressively finer set of 18 whetstones so they can meditate for 2 hours every week as they sharpen. A honing steel and a basic pull through sharpener are adequate for home cooks.
Well, since the meme doesn’t mention anything about even multiple stones, much less 18, that’s just you being weird.
Also, yeah, you can use those two things. Wouldn’t recommend either for a decent quality knife, but they’ll keep things at a bare minimum of usability. Swap them for a ceramic rod and a single 1k whetstone, and you’ve got better results with less wear of the blade over time, just with an initial learning curve.
The only problem with pull throughs is that they fuck up knives with repeated use, pulling off more metal than necessary. Well, that and you don’t want to try any delicate work with a knife that’s been sharpened that way, it just won’t slice finely enough for fancy shit. You’ll be able to get through damn near everything else in the kitchen though.
Seriously, dude, if this is some kind of pet peeve of yours, be aware that nobody gives a shit when your comment is making a mountain out of a place where there wasn’t even a molehill.
And, frankly, you come off as being an absolute asshole in your comment, so there’s that too.
I sharpen my knives with a grit block maybe every 6 months, because I want sharp knives, but was told an angle sharpener would leave me with BBQ skewers.
It’s hardly a “masterful man task”, more like 20 minutes to do a kitchen chore. Like refilling the dishwasher salt. Or cleaning the bin.
Not everyone needs a progressively finer set of 18 whetstones so they can meditate for 2 hours every week as they sharpen. A honing steel and a basic pull through sharpener are adequate for home cooks.
Well, since the meme doesn’t mention anything about even multiple stones, much less 18, that’s just you being weird.
Also, yeah, you can use those two things. Wouldn’t recommend either for a decent quality knife, but they’ll keep things at a bare minimum of usability. Swap them for a ceramic rod and a single 1k whetstone, and you’ve got better results with less wear of the blade over time, just with an initial learning curve.
The only problem with pull throughs is that they fuck up knives with repeated use, pulling off more metal than necessary. Well, that and you don’t want to try any delicate work with a knife that’s been sharpened that way, it just won’t slice finely enough for fancy shit. You’ll be able to get through damn near everything else in the kitchen though.
Seriously, dude, if this is some kind of pet peeve of yours, be aware that nobody gives a shit when your comment is making a mountain out of a place where there wasn’t even a molehill.
And, frankly, you come off as being an absolute asshole in your comment, so there’s that too.
I sharpen my knives with a grit block maybe every 6 months, because I want sharp knives, but was told an angle sharpener would leave me with BBQ skewers.
It’s hardly a “masterful man task”, more like 20 minutes to do a kitchen chore. Like refilling the dishwasher salt. Or cleaning the bin.
Yeah, it really doesn’t fit the meme at all.