Unpopular Opinion

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Knives go in the dishwasher and get sharpened with a pull through sharpener (programming.dev)

submitted 3 months ago by [email protected] to c/[email protected]

73 comments fedilink hide all child comments

My tools serve me, not the other way around. It's not worth the time and effort to wash by hand or sharpen on a whetstone. I don't need an expensive knife to cook at home. A pull through sharpener and honing steel are adequate. Get the right material and you don't have to worry about the metal in the dishwasher.

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[–] [email protected] 2 points 3 months ago (1 children)

Maybe you got lucky or I got unlucky, but cast iron plus dishwasher equals having to reseason from scratch for me

[–] [email protected] 2 points 3 months ago (1 children)

That's just adding a bit of oil and spreading it over the surface with a piece of paper, takes like 10 seconds. I have done that after washing it for 40 years and it works as well as anything I found people saying online.

Some insane people insist on sticking it in an oven with bacon grease or something but as far as I'm concerned it doesn't do anything more than just adding a bit of oil and leaving it alone. I did that once and felt completely ridiculous for wasting so much time for the same result.

[–] [email protected] 1 points 3 months ago (1 children)

You can either do it slowly by just cooking with it over and over to get the layer of polymerized oil or you put on a thin layer and bake it on there to do it the fast way

[–] [email protected] 1 points 3 months ago (1 children)

Or do it the really fast way and just oil it with zero heat

[–] [email protected] 1 points 3 months ago

You do that to keep a protective layer of oil on there.

But, yes, that would achieve the first part of my statement the next time you used it to cook.