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.

  • NoIWontPickAName@kbin.earth
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    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.