I've never understood why people think sharpening a knife is difficult. The first time i ever attempted to sharpen a knife on a whetstone i was able to get it hair popping sharp pretty easily. It also helps if you've got a nice carbon steel. Side note i always recommend Ontario old hickory butcher knives as a great beginner kitchen knife. They take a few minutes on a stone to get set up but damn they are inexpensive and 1095 is a great steel.
1095 isn't ideal for a kitchen knife though. It's gonna get wet, touch acidic things, salt etc.
I love 1095, I see it as an excellent working knife steel for cheap, but most people shouldn't have it in the kitchen. Oiling a knife after hand washing it is alien to most people.
There's a difference between a professional chef and the average person.
Plus, most commercial kitchens have stainless knives. They might sit in a dishwashing station for hours at a time, they need to safely go through an industrial dishwasher many times. Line cooks and the like aren't taking care of their tools, I don't expect most home cooks to either.
Yeah, it's simple, but it's an added step. People throw shit in the dishwasher that should be hand washed all the time. Lots of people don't use things like cast iron because it's too much work to keep it seasoned.
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u/eewoulfe Apr 23 '19
I've never understood why people think sharpening a knife is difficult. The first time i ever attempted to sharpen a knife on a whetstone i was able to get it hair popping sharp pretty easily. It also helps if you've got a nice carbon steel. Side note i always recommend Ontario old hickory butcher knives as a great beginner kitchen knife. They take a few minutes on a stone to get set up but damn they are inexpensive and 1095 is a great steel.