How can people do it?

[TkoK83Spy]

My "sharpening for friends" is adjusted to suit the skills and care with which the knife will be used... abusers and those who are oblivious get sharp blades with quick/coarse edges, those who exercise care and who respect their blades get my best work.

Same here. A few buddies at work have grown to appreciate coarse edges! One of them asked me if I could rough up the bevel on one of his fairly polished blade bevels on his Bugout because he doesn't have any coarse grit stones yet.

[bearfacedkiller]

Most people I know use knives as multi tools and bugger them up pretty regularly. That is why most knives cannot have thin edges or hard steels. They are made for folks like this.

I sharpen knives for friends and everybody gets the same thing. I set the bevel on a medium or coarse diamond stone depending on its condition and then knock the bur off with the brown rods on the sharpmaker. It takes a minute or two if the knife isn’t too damaged and it is sharper than most people want it to be. I have had had people ask me to not get them too sharp. Figure that one out? :eek:

[SG89]

Yeah the "don't get it too sharp" comment always throws me for a loop... Cutting should be effortless... I think that's the major issue people don't understand, they think you have to really lean on a knife to get it to cut (bc they have used dull knives their whole life)

[SpydieTerp]

Whenever I visit my parents, my mom's kitchen knives are always incredibly dull. I'll ask her, "What are you doing with these things?", and she'll reply, "Just normal kitchen stuff. I don't know why they always get so dull."

So, one weekend, I come home to visit, walk in the kitchen, and she's chopping a piece of 2x4 with her chef's knife for some craft work she's doing! Had to take a picture of it to remind her why I'm always sharpening her knives. Apparently, the definition of "normal kitchen stuff" means different things to different people.

[Leksy]

Yep, many people shred vegetables on a ceramic plate with scratching sawing motion (no other way tho, because the edge is already completely chipped and rounded). Fancy "chefs" may use glass cutting board instead. Then they throw that knife into a sink, hitting some dishes on the way. Easy!