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Just to add my two cents on Induction hobs: we went with an AEG induction hob, which has been working flawlessly for the past two years without any issues. However, during our renovation, we used an Ikea portable induction hob for six months, and my family also has one of Ikea’s larger, permanent hobs.
I was actually more impressed with the Ikea hob (which I’ve learned is manufactured by Whirlpool). It was easier to use, very responsive, and I never overboiled rice with it—a big plus for me! If I were doing it again, I’d probably opt for an Ikea induction hob with boost options.
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We have the Horl. It’s not quite impossible to mess up, but with a bit of care and attention produces amazing results.
If you want something super sharp, get their finer additional stones and the strop.
Occasional strop and use of fine stone is good for weekly maintenance. You can deal with chips maybe every 3-4 months using the coarser stones, albeit still much more quickly than using whetstones.
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Fuck off to the knife thread you noob! This is for kitchen appliances.
Do you mean the Horl ones? If so they are excellent.
But the knock offs are not durable you have to get the real ones.
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@Sumo
They remove too much metal and in my experience are a decent way of messing up knives. I had a steel which I use most often just to keep a decent edge on the knives. Everyone tells me using whetstones is easy but always feels more faff than I want. So I also have a lansky knife sharpening system which is pretty fool proof. There is also the Horl system for sharpening which is more expensive but gets good reviews.
I have also taken to sending my knives off to get sharpened as it’s not that expensive if you get a few done and usually means I can keep the edge with the steel.