Here are the facts:

1. I love to cook.
2. Sharp knives = easier cooking.
3. I don’t cook enough nor sharpen my knives enough.

I wouldn’t call myself a chef, just a dabbler in the finer side of Sichuan cooking (thank you Fuchsia Dunlop and Xi’an Famous Foods). So, rather thank going about the Serious Eats methodology (which is excellent) on honing vs. sharpening, I take the $50 electric sharpener approach. It’s great for a casual cook like myself and bypasses the craziness. Plus, my mom is grateful every day for it. It even works on scissors, alhamdullilah!

So…on to more cooking? Maybe some more hosting duties as well!