Re:Food security and the coming storm
by jasonwatkinspdx on Sunday May 29, 2022 @03:19PM
(#31551990)
Honestly for someone starting out I'd just tell them to get a fibrox and a pull through sharpener. $50 and you'll be good to go for years.
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The $60-$100 counted the pot and cutting board. Totally agree that fibrox or something is plenty fine enough.
What's the argument for the pull-through sharpener? A decent enough set of stones is tiny, costs $15 after shipping, and isn't that hard to use. Are we just making sharpening as easy as possible so they don't give up?
Re:Food security and the coming storm
by jasonwatkinspdx on Monday May 30, 2022 @04:02PM
(#31563091)
Yes. I find the enthusiasm for wet stone sharpening to be overblown for beginners. It's so far down the list of things that will matter when cooking vs using an inexpensive knife and pull through. If you like the process that's fine, I just don't like it being turned around into a "you're doing it wrong if you use a pull through" expectation, when the root problem is 99% getting people to sharpen period.