On hard material and when overloaded, they will chip in large, unfixable chunks.
On softer material, they continuously sharpen their edges at a microscopic scale, fracturing away tiny chips as they're worn, to new glassy ceramic molecular edges. A well used ceramic blade becomes micro-serrated.
This sounds fantastic until you think about what is happening to the shards of hard glassy ceramic which briefly become part of your food before becoming part of your gastrointestinal tract.
This is neither. These are long dagger shapes, significantly larger than a diatom, very hard, sharpened to a fine edge.
Why? The force applied isn't in a uniform downward direction like you would with a knife.
Sorry, what? Could you perhaps elaborate on this a bit?
There’s also a magic trick where people eat sugar that’s very clear and looks like glass, but that’s a different thing.
Running a steel knife through an electric sharpener once a month (a 2-minute operation) keeps it feeling consistently like new.
It's cheaper than an electric sharpener and doesn't carry the risk of taking off too much material from a blade due to overenthusiastic use.
I am 100% certain that there are multiple people on this thread that could tell me I'm getting less optimal results than their tools and/or method. I don't care. I'm getting results that work when I cook. I don't trust myself to get the angle right with a diamond stone.
https://www.amazon.com/ChefsChoice-EdgeSelect-Professional-S...
I have one, I use it on my knives every 1-2 months. My knives will last decades rather than "lifetime" but I don't care... they're always sharp and I don't have to work at it. I can buy new knives.
