This blog begins with it being peach season and I love fresh raw peaches, I even eat them unpeeled.
Yesterday I was cutting a peach into sections with my thin bladed fruit knife.
This knife has a very thin carbon steel blade that takes a very fine edge is excellent for slicing fruit. Care is needed because the blades will turn over easily if it hits anything harder than fruit flesh. Cutting a peach or plume means you draw the blade along a pit sometimes.
Since I was sitting and enjoying my peach I didn't want to have to go to the kitchen (or shop) and get some thing to hone the blade I was using. Ordinarily I would use a sharpening steel, ceramic stone or strop to re-hone the blade. I improvised and used the unglazed section on the bottom of my coffee cup.
After a couple of firm but careful passes across the raw section of ceramic the knife blade was much improved and I was able to slice my peach into perfect thin sections. This is not a substitution for formal sharpening tools, but a quick way to touch up a knife on a work site, and another reason to avoid paper coffee cups.