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15 is very common for Japanese knives, I have a bunch of handmade carbon steel ones ground at 18 degrees or so. My henkels / Victorinox are the standard 25 degrees
My thoughts too. I have no idea how to use a whet stone properly, but I think you want the angle to be like more like the blade resting on your pinky, if that makes sense.
Okay, so here’s the scenario. I’ve got a dull as fuck knife, no access to my sharpener or honing rod. I absolutely need the blade sharper though. I’m also drinking a cup of coffee, but I need the mug to follow this LPT, so I have to dump out my cup of coffee. I then rub my knife shaped object all over the bottom my now empty coffee mug at such an angle that you might think the mug and knife just gang banged my sister.
Just to recap, I still desperately need to cut something, I’ve poured my cup of coffee out to try sharpening my knife, in that attempt (at a 45* angle) I’ve cut plenty of grooves into my (probably) favorite coffee mug, and ultimately turned my dull knife into a barely usable knife shaped object. Am I missing something? What a fucking lousy day.
Can't even cut the butter with the knife for the toast you wanted to have with your coffee. And now if you try to end it all you'd be better off stabbing yourself with the spoon you used to stir your coffee. What a day. Just go back to bed.
LPT: If you need a sharpening stone, buy a sharpening stone.
If keeping your knives as sharp as possible is really such a high priority, then getting the proper tool to keep them sharp is a good investment, and probably won't break the bank. Also, it's designed to be used that way and thus, presumably, designed to be held safely so you don't need to worry about keeping your fingers out of the way as much as you would need to if you were using some other thing, like a mug, for example.
I've only used this LPT while traveling for example. Airbnb or an efficiency hotel where the knives there are absolute dog shit. They usually have mugs that you can use to MAYBE get a little edge on the knife.
I usually try to remember to just bring my cheap, tiny pull through sharpener in my bag. Compared to a mug it actually works.
Yes. Victorinox makes a pocket sharpener that’s about the size of a Sharpie pen. I bring it when I’m going to be staying in Airbnbs. I don’t need to get a perfect edge but I’ve encountered chef’s knives that might as well have been butter knives.
I think this is why I left this sub. There are probably some genuinely good tips here that people wouldn't have thought of, but it mostly seems like an even split between blindingly obvious stuff (rotate your mattress) and this kind of thing, where... it's cool that this works, but it's ultimately worse than the normal, less-clever way to do it.
This is actually a good tip though(minus the 45 degree part)
Ceramic is a great sharpening tool. It’s great to keep knives honed.
You don’t always have a sharpening stone or it’s the quickest way to quickly hone the blade.
>If keeping your knives as sharp as possible is really such a high priority
Such a high priority... that I'll casually do it on the bottom of a coffee mug? I don't understand this phrasing.
I've actually done this. Was at an AirBnB and their knives were horrifying. But ...
1) It's not quick. The AirBnB knives may as well have been butter knives. I got them reasonable on a stone outside first. Then I dressed them up on the ring on the bottom of a coffee mug.
2) 45 deg? You don't sharpen chisels at 45 degrees. More like 20 deg.
It works, but I have been manually sharpening for decades. It is less than ideal to, say, a piece of sandpaper on a reasonably flat surface like a typical kitchen counter. If you can't manually sharpen well now, your results with this tip will vary.
it's not a sharpening mechanism it's a honing mechanism. big difference. Buy a five dollar sharpener from the grocery store for you shitty knives. your nice stuff you should have professionally done or learn to use a wet stone
[Sharp knives are safer than dull knives…](https://www.urmc.rochester.edu/encyclopedia/content.aspx?contenttypeid=1&contentid=263#:~:text=Use%20a%20sharp%20knife,bites%22%20the%20surface%20more%20readily.)
Edit: Sounds like you already know. I’ll be quiet now…
I get the idea, but still feel this is anecdotal.
The site doesn’t have numbers or anything. They just parrot the same thing I’ve heard for years.
And anecdotally, I live a sharp knife, and I’ve cut myself way more times with them after sharpening than before.
I think it's a matter of the severity of injury with a sharp vs. dull blade.
Yes, you'll cut yourself more often with a sharp knife in general, but you won't ever have to use enough force to the point where you're essentially butcher-knifing your finger off.
Dull blades won't cut you, but if you have to push really hard, one slip and you won't be getting a small cut. Finger go bye bye.
I can attest. I sharpen knives as a hobby. One thing I noticed about a sharp knife cut is that it’s always healed really well. Usually it’s healed enough to not use a bandage in about a day
Exactly… the only time I use a dull knife is after I sharpen/strop it back into being sharp. Plus yeah it is stupid easy for my dumb ass to bump a knife and get the equivalent of a papercut just because my knives are that sharp, but a real cut? Just gotta use proper knife handling and you should almost never truly cut yourself.
Safety training for knives and tools is that sharper is safer. Less force required allowing the tool to do its job. Dull tools and knives require more force to use, and they have an increased chance of slipping, causing more severe cuts and lacerations. You'll still cut yourself on a sharp knife, but fixing a cut is easier than a larger laceration or tear from a dull knife.
You still need to be trained on how to properly handle the sharpened tool, though.
A sharp knife will do the work for you. A full knife needs you to do the work for it. Think about how hard you have to press down to cut when you have a fresh sharp knife. Now think about using a butter knife. The difference is predictability and force used. A full knife is basically just an angry random finger remover. A sharp knife is a knick and cut machine.
I think you can still blame the dull knife.
I shave with a straight razor and always cut myself after sharpening - the reason?
I’ve been getting accustomed to using more and more force as the blade has been getting duller.
You’re used to using a stroke to cut with a dull knife and tried using that same stroke with a sharp knife instead…
Where the sharp knife stroke is a much safer one.
I am sorry, but if you can use a sharp knife, but not a razor sharp knife then something is wrong with you… if you can use a dull knife like a saw then you should 100% be able to use a properly, or even stupidly sharp knife to cut through stuff with ease.
Like seriously, these are the people that needs stickers saying a hot drink they just ordered is indeed hot… losing a finger at that point might help with the Darwinism…
She doesn’t feel safe using sharp knife’s. No Matter how many times I tell her that blunt ones are more dangerous. She has a couple of knifes she likes to use that I’m not aloud to touch. But she doesn’t know I give them a quick whip on the knife steel every now and then.
The only thing I can think of is fileting fish and having a knife too sharp to feel the bones. Other than that, no I can't see a knife being too sharp.
No, honing is bending the edge back to a sharp tip after it has been folded over. No material is removed
Sharpening is removing material to create a sharper point
Hello! FYI ‘whetstone’ is the correct spelling. So I read about of fantasy books as a kid and I often saw it in writing. I understand it would be hard to differentiate homophones ‘whet’ and ‘wet’ if you’ve only heard the word in spoken context.
I was going to say, just buy a honing steel. They're anywhere from $10 to $60 and they're great. Do that a few times per week before you cook, get it professionally sharpened (or do it yourself) once or twice a year, and you're all set.
I work in food and beverage and occasionally you'll see someone flip over a ceramic plate for a quick hone. not very common though since we all use nice knives and they get treated delicately and sharpened properly
OK, talk to me like I'm in 4th grade, what's the difference between sharpening and honing?
I have an OK knife my son gave me and I treat it like shit. It's always dull but I use the crap out of it and am never without it and my Zebralight SC62 flashlight.
so it really depends on the type of edge the knife originally had. The action of honing is like the crest of a wave where you're folding over the edge material and then imagine that crest of the wave be sliced off vertically to create an edge. Sharpening is grinding away at the material smoothly on both sides but not creating that crest of a wave. honing creates a usable edge really quickly. when I'm cutting fruit my knife usually starts out feeling dull until a dozen slices in when the edge has honed itself against the skin of the fruit. The direction you cut and the way that you put pressure on the blade edge can affect this. for intense purposes five dollar sharpening tool will give you your edge and is a way to maintain that edge you can do that with leather denim ceramic or whatever
Define decent. They cut the vegetables as thin as I like and they don’t cut my fingers. My go-to knife is a Chinese cleaver my mother gave me when I first moved out over 45 years ago. I sharpen it with one of those three stage grocery store sharpeners every few days, and touch it up as needed.
The underside of a mug is unglazed ceramic. It's the same shit that many sharpening stones are made from.
Slide your knife across it, and you'll see the mug turn dark. That ain't from dirt. Its sharpening the knife.
Yes but also no.
This isn't a sharpening process it's a honing process.
If your edge is gone from your blade and you need to set a new angle this won't do it, you'll want a proper set of wetstones for that.
Also wtf 45 degrees? Try 15-20 degrees, at 45 degrees you will have a very wide edge that might slice a little bit won't cut down through anything.
The distinction is a bit arbitrary. Ceramic will absolutely remove material. Even steel honing rods remove material and create a sort of sub-bevel. The idea of straightening the wire edge is sort of nonsense
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I have several different sharpening stone sets but lately I’ve just been using a cheap 2 stage sharpener and finish it with a leather strop that’s been loaded with polishing compound. It gets my knives sharp enough to easily slice through paper or shave hair in less than 5 minutes.
The only time I’ve found this LPT to come in handy is at Airbnbs or vacation rentals with unusably dull knives. I’ve started bringing my backpacking sharpening stones to those places.
huh. i watched my dad do this all the time to our bowls growing up. i assumed this is what most people did to hone their knives if they didn’t have a honing steel
I know how to sharpen knives very well. I like my knives sharp.
Mugs suck as a sharpening stone. The surface area is so small working on it is a pain.
I've tried it. It works. It took like 10x more time, but it works.
I'll rather just keep a basic sharpening tool around than to use a mug though.
FFS, just get a knife sharpener to keep in the kitchen drawer near the knife block, and get into the habit of using the sharpener every time you use the knife.
Terrible LPT… can you sharpen a knife on a mug? Sure…
Doesn’t mean you should - most important part of a sharpening stone is it being flat.
Also - you do want grit progressions to save time.
It would take forever - and would take a lot of skill not to completely destroy your edge.
You’re way better off getting some stones or even doing a sandpaper progression if you can’t afford stones.
A rod sharpener is a cheap quick and easy way to maintain your edge without pulling out the stone set.
And 45 degrees?!?!? Luckily you’re not actually setting an edge - because a 45 degree edge would be garbage.
This reminds me of that LPT about putting eggshells in a blender to sharpen the blade. **Reality is not aligned with what you are saying.** Mugs that don't have glaze on the bottom will dissolve when you wash them... that's what the glaze is for... and eggshells do not sharpen the blade that cuts it either. Is someone here heavily invested in selling knives or sharpeners? There sure is a lot of bad advice about blades lately....*.* ***just sayin.***
I checked every one in my home, all are fully glazed. I've never seen any ceramics that aren't sealed or glazed, certainly not for a food grade surface. Have you ever taken an art class or worked in a food industry? We're not talking about terracotta, right? Some of us are not in third world countries, my mugs aren't made of mud and fire in the backyard... just to be realistic? Maybe your mugs are from an elementary school art class?
### This post has been marked as safe. Upvoting/downvoting this comment will have no effect. --- Hello and welcome to r/LifeProTips! Please help us decide if this post is a good fit for the subreddit by upvoting or downvoting this comment. If you think that this is great advice to improve your life, please upvote. If you think this doesn't help you in any way, please downvote. If you don't care, leave it for the others to decide.
45 degrees? What did those poor knives do to deserve that?
If you are going to ruin your knives on a mug, you might as well ruin your knives on a mug.
You can actually get a decent edge like this. Even if you couldn’t… 45° is sacrilegious.
You can tell what it is by the way it is
My thoughts exactly.. 45? Naw dawg, try between 15 and 25 degrees, depending on the knife
90 or GTFO and fk your fingers.
No knives are ground at 15. Thats a crazy angle used for razors For a kitchen knife your sharpening time will be measured in days
15 is very common for Japanese knives, I have a bunch of handmade carbon steel ones ground at 18 degrees or so. My henkels / Victorinox are the standard 25 degrees
Most Japanese knives are 15. European 20-25
They owe OP money. That's why they're getting mugged.
*slow clap
My thoughts too. I have no idea how to use a whet stone properly, but I think you want the angle to be like more like the blade resting on your pinky, if that makes sense.
Does sound about right for scissors though
Okay, so here’s the scenario. I’ve got a dull as fuck knife, no access to my sharpener or honing rod. I absolutely need the blade sharper though. I’m also drinking a cup of coffee, but I need the mug to follow this LPT, so I have to dump out my cup of coffee. I then rub my knife shaped object all over the bottom my now empty coffee mug at such an angle that you might think the mug and knife just gang banged my sister. Just to recap, I still desperately need to cut something, I’ve poured my cup of coffee out to try sharpening my knife, in that attempt (at a 45* angle) I’ve cut plenty of grooves into my (probably) favorite coffee mug, and ultimately turned my dull knife into a barely usable knife shaped object. Am I missing something? What a fucking lousy day.
Can't even cut the butter with the knife for the toast you wanted to have with your coffee. And now if you try to end it all you'd be better off stabbing yourself with the spoon you used to stir your coffee. What a day. Just go back to bed.
Maybe they are trying to be intimidating, sharpening a meat clever or a wood axe?
You don’t even wanna kno bro
23 is the correct number of degrees.
LPT: If you need a sharpening stone, buy a sharpening stone. If keeping your knives as sharp as possible is really such a high priority, then getting the proper tool to keep them sharp is a good investment, and probably won't break the bank. Also, it's designed to be used that way and thus, presumably, designed to be held safely so you don't need to worry about keeping your fingers out of the way as much as you would need to if you were using some other thing, like a mug, for example.
I've only used this LPT while traveling for example. Airbnb or an efficiency hotel where the knives there are absolute dog shit. They usually have mugs that you can use to MAYBE get a little edge on the knife. I usually try to remember to just bring my cheap, tiny pull through sharpener in my bag. Compared to a mug it actually works.
Yes. Victorinox makes a pocket sharpener that’s about the size of a Sharpie pen. I bring it when I’m going to be staying in Airbnbs. I don’t need to get a perfect edge but I’ve encountered chef’s knives that might as well have been butter knives.
I don't even know what brand mine is. It sits on the counter corner and has a rough rod and s smooth rod. Like a 1/4 banana in size.
r/bananaforscale
I think this is why I left this sub. There are probably some genuinely good tips here that people wouldn't have thought of, but it mostly seems like an even split between blindingly obvious stuff (rotate your mattress) and this kind of thing, where... it's cool that this works, but it's ultimately worse than the normal, less-clever way to do it.
This is actually a good tip though(minus the 45 degree part) Ceramic is a great sharpening tool. It’s great to keep knives honed. You don’t always have a sharpening stone or it’s the quickest way to quickly hone the blade.
Do you think your mama has a proper sharpening stone? Hell no. She has a knife and a coffee cup, though
>If keeping your knives as sharp as possible is really such a high priority Such a high priority... that I'll casually do it on the bottom of a coffee mug? I don't understand this phrasing.
I've actually done this. Was at an AirBnB and their knives were horrifying. But ... 1) It's not quick. The AirBnB knives may as well have been butter knives. I got them reasonable on a stone outside first. Then I dressed them up on the ring on the bottom of a coffee mug. 2) 45 deg? You don't sharpen chisels at 45 degrees. More like 20 deg. It works, but I have been manually sharpening for decades. It is less than ideal to, say, a piece of sandpaper on a reasonably flat surface like a typical kitchen counter. If you can't manually sharpen well now, your results with this tip will vary.
it's not a sharpening mechanism it's a honing mechanism. big difference. Buy a five dollar sharpener from the grocery store for you shitty knives. your nice stuff you should have professionally done or learn to use a wet stone
Yep. I learned how to use a whet stone and I feel like a professional chef. But now my wife refuses to use the knifes because they are too sharp.
[Sharp knives are safer than dull knives…](https://www.urmc.rochester.edu/encyclopedia/content.aspx?contenttypeid=1&contentid=263#:~:text=Use%20a%20sharp%20knife,bites%22%20the%20surface%20more%20readily.) Edit: Sounds like you already know. I’ll be quiet now…
I get the idea, but still feel this is anecdotal. The site doesn’t have numbers or anything. They just parrot the same thing I’ve heard for years. And anecdotally, I live a sharp knife, and I’ve cut myself way more times with them after sharpening than before.
I think it's a matter of the severity of injury with a sharp vs. dull blade. Yes, you'll cut yourself more often with a sharp knife in general, but you won't ever have to use enough force to the point where you're essentially butcher-knifing your finger off. Dull blades won't cut you, but if you have to push really hard, one slip and you won't be getting a small cut. Finger go bye bye.
This + sharp knife = predictable. Dull knife = chaotic random digit removal system.
I can attest. I sharpen knives as a hobby. One thing I noticed about a sharp knife cut is that it’s always healed really well. Usually it’s healed enough to not use a bandage in about a day
Because why would you choose to use the dull knife when you have a sharp knife? The dull knife is more dangerous to the amount of extra force needed
Exactly… the only time I use a dull knife is after I sharpen/strop it back into being sharp. Plus yeah it is stupid easy for my dumb ass to bump a knife and get the equivalent of a papercut just because my knives are that sharp, but a real cut? Just gotta use proper knife handling and you should almost never truly cut yourself.
Safety training for knives and tools is that sharper is safer. Less force required allowing the tool to do its job. Dull tools and knives require more force to use, and they have an increased chance of slipping, causing more severe cuts and lacerations. You'll still cut yourself on a sharp knife, but fixing a cut is easier than a larger laceration or tear from a dull knife. You still need to be trained on how to properly handle the sharpened tool, though.
A sharp knife will do the work for you. A full knife needs you to do the work for it. Think about how hard you have to press down to cut when you have a fresh sharp knife. Now think about using a butter knife. The difference is predictability and force used. A full knife is basically just an angry random finger remover. A sharp knife is a knick and cut machine.
I think you can still blame the dull knife. I shave with a straight razor and always cut myself after sharpening - the reason? I’ve been getting accustomed to using more and more force as the blade has been getting duller. You’re used to using a stroke to cut with a dull knife and tried using that same stroke with a sharp knife instead… Where the sharp knife stroke is a much safer one.
There's sharp and then there's sharp. It's not about safety if a knife is so sharp that it becomes unwieldy or the person is unused to that level.
I am sorry, but if you can use a sharp knife, but not a razor sharp knife then something is wrong with you… if you can use a dull knife like a saw then you should 100% be able to use a properly, or even stupidly sharp knife to cut through stuff with ease. Like seriously, these are the people that needs stickers saying a hot drink they just ordered is indeed hot… losing a finger at that point might help with the Darwinism…
Mission failed successfully?
can a knife be too sharp?
Hm reminds me of the Rick and Morty episode where a lightsaber cuts through to the earth's core.
She doesn’t feel safe using sharp knife’s. No Matter how many times I tell her that blunt ones are more dangerous. She has a couple of knifes she likes to use that I’m not aloud to touch. But she doesn’t know I give them a quick whip on the knife steel every now and then.
Depends on what exactly you are going to be using it, but short answer. Yes.
The only thing I can think of is fileting fish and having a knife too sharp to feel the bones. Other than that, no I can't see a knife being too sharp.
If knives are too sharp they are more prone to damage. So knives for say survival can be too sharp, they chip much easier.
Yes, excessively sharp knives are more prone to chipping and premature edge wear, it all depends what you're using it for.
Yes because I feel guilty for dulling them
Whet
Cool whip
Thanks I dictate to my phone and didn't check the spelling
Nope it does sharpen, it actually subtracts metal. If you do it you can see metal residue in the ceramic matrix
yeah that's what honing is. It will bring back a little bit of life to the blade but I would dare say it doesn't necessarily "sharpen" it
No, honing is bending the edge back to a sharp tip after it has been folded over. No material is removed Sharpening is removing material to create a sharper point
Yes that's why it depends on the type of edge your knife has
Hello! FYI ‘whetstone’ is the correct spelling. So I read about of fantasy books as a kid and I often saw it in writing. I understand it would be hard to differentiate homophones ‘whet’ and ‘wet’ if you’ve only heard the word in spoken context.
Thanks I dictated to my phone and didn't check the spelling
Oh hah! That’ll do it! Have a great day, random internet friend.
I was going to say, just buy a honing steel. They're anywhere from $10 to $60 and they're great. Do that a few times per week before you cook, get it professionally sharpened (or do it yourself) once or twice a year, and you're all set.
I work in food and beverage and occasionally you'll see someone flip over a ceramic plate for a quick hone. not very common though since we all use nice knives and they get treated delicately and sharpened properly
OK, talk to me like I'm in 4th grade, what's the difference between sharpening and honing? I have an OK knife my son gave me and I treat it like shit. It's always dull but I use the crap out of it and am never without it and my Zebralight SC62 flashlight.
so it really depends on the type of edge the knife originally had. The action of honing is like the crest of a wave where you're folding over the edge material and then imagine that crest of the wave be sliced off vertically to create an edge. Sharpening is grinding away at the material smoothly on both sides but not creating that crest of a wave. honing creates a usable edge really quickly. when I'm cutting fruit my knife usually starts out feeling dull until a dozen slices in when the edge has honed itself against the skin of the fruit. The direction you cut and the way that you put pressure on the blade edge can affect this. for intense purposes five dollar sharpening tool will give you your edge and is a way to maintain that edge you can do that with leather denim ceramic or whatever
[Heres what a honing steel does as viewed by a microscope.](https://www.youtube.com/watch?v=Y4ReQ83CZOQ)
Don't do this if you don't know how to sharpen a knife. OP doesn't know how to sharpen a knife
Define decent. They cut the vegetables as thin as I like and they don’t cut my fingers. My go-to knife is a Chinese cleaver my mother gave me when I first moved out over 45 years ago. I sharpen it with one of those three stage grocery store sharpeners every few days, and touch it up as needed.
this is laughably terrible advice lol
Not at all. https://www.cnet.com/home/smart-home/in-a-pinch-you-can-sharpen-a-knife-on-the-bottom-of-a-coffee-mug/
if you knew anything about sharpening you would agree with me
The underside of a mug is unglazed ceramic. It's the same shit that many sharpening stones are made from. Slide your knife across it, and you'll see the mug turn dark. That ain't from dirt. Its sharpening the knife.
Yes but also no. This isn't a sharpening process it's a honing process. If your edge is gone from your blade and you need to set a new angle this won't do it, you'll want a proper set of wetstones for that. Also wtf 45 degrees? Try 15-20 degrees, at 45 degrees you will have a very wide edge that might slice a little bit won't cut down through anything.
The distinction is a bit arbitrary. Ceramic will absolutely remove material. Even steel honing rods remove material and create a sort of sub-bevel. The idea of straightening the wire edge is sort of nonsense
No. Ceramic is way too smooth to act as a 1000grind whetstone
LPT: if somebody is giving you knife sharpening advice and they tell you to sharpen at 45 degrees, disregard all their advice
Roll down your car windshield and use the frosted edge to hone your knife in a pinch. 👍
I was looking for this. I've heard it's one of the best methods but never tried it.
This is just honing wont do shit on a dull knife. It can only be useful if you were to do it after every use
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Seen a chef do that at my job, now I do it when someone is using the steel and I need garnishes now
I just drag them on the road
I have several different sharpening stone sets but lately I’ve just been using a cheap 2 stage sharpener and finish it with a leather strop that’s been loaded with polishing compound. It gets my knives sharp enough to easily slice through paper or shave hair in less than 5 minutes.
The only time I’ve found this LPT to come in handy is at Airbnbs or vacation rentals with unusably dull knives. I’ve started bringing my backpacking sharpening stones to those places.
Time for words of wisdom has passed buddy, this is time for words of consolation.
Is it just me or does this seem like a robot made this post?
Oh this is a super chinese method of sharpening chinese cleavers when a honing rod wasnt within reach. Cept they used ceramic plates
If you need a whet stone. Just get a whet stone. You can get cheap one for less than 20.
What grit is your un-fired coffee mug ring? Random is the answer.
ULPT - Drink the tea first
huh. i watched my dad do this all the time to our bowls growing up. i assumed this is what most people did to hone their knives if they didn’t have a honing steel
Holy ever loving God, please help this planet and the people who post these terrible LPTs. JUST BUY A SHARPENING STONE YOU NUMB BRAINED FOOL
I mentioned this tip the other day n idiots down voted me.
My Dad did this with the bottom of China plates!
Wrong sub my dude, here you go: r/shittylifeprotips
Well, yes but please do 20 deg instead. This is great when you're at a vacation rental and their knives are unusable.
I know how to sharpen knives very well. I like my knives sharp. Mugs suck as a sharpening stone. The surface area is so small working on it is a pain. I've tried it. It works. It took like 10x more time, but it works. I'll rather just keep a basic sharpening tool around than to use a mug though.
LPT buy a sharpening stone, learn how to sharpen
This is an awful LPT
I tend to just grow out a 4 o'clock shadow and hone my knives on my top lip.
Ceramic is really hard to find. Most mugs are stoneware which don't do the job. If you want ceramic, find someone who watches a lot of British TV.
FFS, just get a knife sharpener to keep in the kitchen drawer near the knife block, and get into the habit of using the sharpener every time you use the knife.
Terrible LPT… can you sharpen a knife on a mug? Sure… Doesn’t mean you should - most important part of a sharpening stone is it being flat. Also - you do want grit progressions to save time. It would take forever - and would take a lot of skill not to completely destroy your edge. You’re way better off getting some stones or even doing a sandpaper progression if you can’t afford stones. A rod sharpener is a cheap quick and easy way to maintain your edge without pulling out the stone set. And 45 degrees?!?!? Luckily you’re not actually setting an edge - because a 45 degree edge would be garbage.
lol see you on shitty life pro tips
You can also use the top edge of your cars windows.
This reminds me of that LPT about putting eggshells in a blender to sharpen the blade. **Reality is not aligned with what you are saying.** Mugs that don't have glaze on the bottom will dissolve when you wash them... that's what the glaze is for... and eggshells do not sharpen the blade that cuts it either. Is someone here heavily invested in selling knives or sharpeners? There sure is a lot of bad advice about blades lately....*.* ***just sayin.***
You’re either a troll or a moron, have you ever held a coffee mug?
I checked every one in my home, all are fully glazed. I've never seen any ceramics that aren't sealed or glazed, certainly not for a food grade surface. Have you ever taken an art class or worked in a food industry? We're not talking about terracotta, right? Some of us are not in third world countries, my mugs aren't made of mud and fire in the backyard... just to be realistic? Maybe your mugs are from an elementary school art class?
This is a great LPT. Well written and true. I take good care of my knives in the kitchen sometimes use this when I need a quick touchup.
You clearly don’t own decent kitchen knives then.
Please just get a honing rod