HORNS
Stylish Dinosaur
- Joined
- Apr 24, 2008
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Without a doubt. Now I'm no cooking behavioralist but my point is based on the assumption by me that a person is more likely to keep an easily-sharpened knife sharp compared to a person, and I'm talking about a layperson in both circumstances, who has a harder steel knife but it's harder to create an edge. It comes down to frequency of sharpening your knife, right?
An extreme example of the knife that is supposed to maintain an edge for a long period but ends up nearly impossible to sharpen once it inevitably dulls is a ceramic knife.
Correct me if I'm wrong on this line of thinking.
^you just have to sharpen it a lot more often
Without a doubt. Now I'm no cooking behavioralist but my point is based on the assumption by me that a person is more likely to keep an easily-sharpened knife sharp compared to a person, and I'm talking about a layperson in both circumstances, who has a harder steel knife but it's harder to create an edge. It comes down to frequency of sharpening your knife, right?
An extreme example of the knife that is supposed to maintain an edge for a long period but ends up nearly impossible to sharpen once it inevitably dulls is a ceramic knife.
Correct me if I'm wrong on this line of thinking.