With all the knife knowledge and esoterica on perpetual parade here at CH, I've never seen a post devoted to the humble table- or butter-knife. Yet, if you think about it, unless you're a butcher or restaurant galley slave, most people hold and use this kind of "knife" a *lot* more than any other.
So, nerds.... (1) Do you "sharpen" them? Please, no lectures on the steels typically not being toolsteel, being used on very hard plates, platters, etc. And none about ridiculous degrees of x-fine grit sharpness, stropping, etc., either. I'm asking about a *decent* edge that makes for an easier, more pleasant dining experience.
(2) If not, why not? If the reason is you only eat soup, mashed potatoes and filet mignon and therefore use a tableknife only to fill out the placesetting, skip to #4. Likewise if your tableknives are silver or silver-plate. Or if you're concerned about your dinner guests having sharp things in close proximity to your fleshy things.
(3) If so, what do you do to "sharpen" and how often?
Finally, (4) Have you looked to see if there *are* any flatware patterns that *do* feature table cutlery that sports hardened toolsteel blades?
When this thought struck me this morning, I gave my tableknives just a quick little kiss with the Hook-Eye--burr removed and a little tooth left behind. I'll let you know how it turns out.
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