langten69 said:

who here is team CLONING and who here is team SPORULATING?

EDIT:Pardon my simplicity

---

koma23 said:

langten69 said:

who here is team CLONING and who here is team SPORULATING?

EDIT:Pardon my simplicity

---

I don't think anybody is one or the other. We all must do both.

---

fahtster said:

Not the rolls I got.  It’s just like a thicker better quality cling, basically

---

fontinalis666 said:

I use one of my nice carbon steel japanese kitchen knives and it slide right through that cling wrap like buttah 🤌

---

koma23 said:

fontinalis666 said:

I use one of my nice carbon steel japanese kitchen knives and it slide right through that cling wrap like buttah 🤌

---

And I'm too lazy to sharpen my knives : D And even then, I'm just needlessly dulling my knives.

---

As a chef I feel obligated to show you this



Takes 30 sec to sharpen a knife with this tool

langten69 said:

koma23 said:

fontinalis666 said:

I use one of my nice carbon steel japanese kitchen knives and it slide right through that cling wrap like buttah 🤌

---

And I'm too lazy to sharpen my knives : D And even then, I'm just needlessly dulling my knives.

---

As a chef I feel obligated to show you this



Takes 30 sec to sharpen a knife with this tool

---

langten69 said:

I mean, its the lazy way of sharpening, i wouldnt have you use a whetstone like I do, im sure you have like other important things to attend to

Dull knives are more dangerous than sharp ones, just lookin out for ya playa

---

langten69 said:

Nah, u need a strop for that

---

koma23 said:

langten69 said:

koma23 said:

fontinalis666 said:

I use one of my nice carbon steel japanese kitchen knives and it slide right through that cling wrap like buttah 🤌

---

And I'm too lazy to sharpen my knives : D And even then, I'm just needlessly dulling my knives.

---

As a chef I feel obligated to show you this



Takes 30 sec to sharpen a knife with this tool

---

As a chef you should be ashamed of showing me this : D

---

Same.  I once was a chef.  I still would recommend somebody learning to use a real
Whetstone or diamond/steel.


That things ypu recommend just ruins knives in the long run. 

And when things appear sharp using that method that's nowhere near what sharp really is and it can easily go right back to being dull within a day.

Watch a few videos.. get a cheap steel/whetstones/strops  Learn. To sharpen and remove burrs properly. And your knives  will last you forever and cut through anything.

Can't stress this enough.


No offense but if you're going to say as a chef. I would hope you would be recommending what most Chef actually do..

and should be doing just for the sake of proper knowledge and people having knives last as long and funtion for as long as possible. 

Just cuz things may "work" in the short game don't mean they're good for it .



Just a thought in my mind.    Not coming at you personally.. 

callmehippie said:

I havnt worked in restaurants for over 10 years but I still have my stones and steels and keep proper care of my knives.

---