MathTheUsername
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MathTheUsername11 karma
Can anybody give me some tips on using a pull through sharpener? My knives are fairly cheap and I don't cook a lot, but I'd like my knives to be at least decently sharp.
Am I supposed to pull through on the rough setting and then the fine setting for each knife?
I have know idea what kind of pressure I should be putting on them when I pull them through. They don't get sharp at all and seem to be getting tiny nicks in them.
I have 2 santokus, a regular chef knife, and a paring knife.
MathTheUsername7 karma
Why on earth would she answer this question? It's not even a good or productive question. It's not worth an actual answer. It's an expression of frustration.
MathTheUsername735 karma
Shigeru Miyamoto once said,
"Often I'll see advertisements for porn games and they say, 'try not to cum,' but then when you play the game, it seems like the object is to cum. So yes, I would call that bad game design."
Do you agree with that?
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