180
Is BIFL Still Possible Today?
(lemmy.blahaj.zone)
A place to share practical, durable and quality made products that are made to last, with an emphasis on upcycled and sustainable products!
Guidelines:
Things that are well-made and durable (even if they won't last a lifetime) are A-Okay!
Unlike that other BIFL place, Home-made and DIY items are encouraged here, as long as some form of instruction is included in the body of the post.
Videos links are not allowed as post titles, but you may use them in a text post.
A limited amount of self-promotion is accepted, IF the item you are selling aligns with this criteria:
It depends on what you want from a knife.
I want a knife that will take and hold an edge, will resist chipping and setting into a bend, but is also fairly easy to re-sharpen. For what I want, san mai forging using plain carbon steels gives nearly the best results. If you want a knife that will be extremely tough and resistant to rusting or staining, plain carbon steels would be a very poor choice. My favorite vegetable knife needs to be cleaned immediately and oiled lightly after every use, and is absolutely not dishwasher safe. Most people would prefer a stainless steel construction over a knife like that.
Different people have different needs. All I want is chopping onions and not worrying about it too much. If you have different needs, then I guess my knife would be pretty bad for you.
Sharp knives work considerably better for that; you're less likely to slip off the onion and hit a finger.
Fair point.