Pro tip: I used the same dull knife blade for 8 years before a chef friend pointed it out at a dinner party

I was at my buddy's place last month in Austin for a BBQ, bragging about my old chef's knife. He asked to see it and just laughed, said I'd been carving everything with a blade that couldn't slice a tomato anymore. Turns out I thought the metal was just supposed to look that way (you know, gray and scratched). He handed me a sharpening stone and after 10 minutes I cut through an onion like butter. Has anyone else gone way too long without sharpening their kitchen tools?

3 comments

3 Comments

leehall10d ago

8 years with the same dull blade? dude that is actually insane.

shane_hayes10d ago

Nah I kinda get it though. If you find a blade that works decent enough and you're not trying to slice through tomatoes or anything fancy, why replace it every year? I've had the same utility knife blade in my garage for like 5 years and it still cuts tape and cardboard fine. Not everything needs to be razor sharp all the time lol.

max2238d ago

Double down on that. Five years is rookie numbers if you're only cutting tape and cardboard, I've got a blade in my garage that's been going since 2016 and it still gets the job done fine. As long as the edge isn't totally mangled and you're not trying to cut rope or something thick, a dull blade is way better than a rusty one.