Unpopular
opinionbehavior: I use little serrated victorinox paring knives for almost all my kitchen cutting and slicing and carving. (For actual paring I use a carrot peeler, lol) And I put them in the dishwasher. And when my kids moved out they each took one for the same thing. I also firmly believe that chopping speed is overrated, slicing is better, and that it’s very much possible to safely hold the food normally with your actual whole fingers instead of the claw grip if you position it to slice away from your flesh and take your time. Even down to the last tiny brunoise square.
1 dayIt’s just kitchen advice
“Be careful with your fingers”
“Point down when walking”
“The pasta is boiling, put me down and go check”- 2 days
They already exist… they’re called cleavers. They don’t whisper, they yell.
- digdig@piefed.socialEnglish2 days
I have 2 knives, they will last my life.
I am a carpenter so keeping my chisels/planes sharp is important for my work.
I use the same diamond stone on both my work equip and my home knives.
I want them sharp.
Yes, I clean my chisels.
- digdig@piefed.socialEnglish2 days
Please don’t do serated, They are shit, just get 1 5-7 inch proper knive, keep it sharp and get on with your life.
But then I’d be so lonely without Knife-kun to whisper delightful little temptations in my ear
