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There are a non-zero number of places that will sharpen knives for free to get you into a store; that and a cheap honing rod will keep a knife alive for quite some time.
The thing your slicing sticking to the blade isn’t actually a sharpness issue, it’s blade finish. Shit sticks like all hell to shiny polished knife flats, but might come right off of something with a cloudy finish.
Ah, I have a few of those too. I’ve never let it get in the way of sharpening; the coating doesn’t seem any weaker at the newly ground edge ever. But in terms of food release, they definitely are slide-ier than polished steel, but they don’t like letting food pop off like a granton does.
I got a 1000/6000 wet sharpening stone and all my problems went away. It’s a little chore to sharpen knives every so often, but it is so worth it. I like to put on a podcast in the background while I’m doing it. You get knives that work the way they’re supposed to, and it makes cooking a breeze. Works on crappy knives too (they just don’t hold an edge as long and you’ll have to sharpen more often).
You can try sharpen the knife using the edges of an old ceramic plate or cup/mug. It’s what I do to keep my knives sharp even though I have no money
You can get a knife sharpener for like $10. It’ll save you a lot of hassle.
I used the kind where you pull the knife through it and never got good results. I got a 1000/6000 wet sharpening stone and presto. Doesn’t cost much more than $10. Watch some Youtube videos about how to do it, it’s easy.
I know the solution is “sharper knife” but I don’t have a sharper knife and I can’t afford a sharper knife so long as I’m stuck with my current one which will be a few years until I’m dead
Have you tried sharpening and honing the knife? I don’t know your budget, but I think you could probably find a whetstone and honing rod for a relatively affordable price.
You can use the rough underside of ceramic plates or cups to get a pretty usable, albeit rough edge back on a blade. It’s a bit finicky but great in a pinch. Just make it wet and use it like a regular (thin) whetstone, there’s also videos out there I’m sure
my dad used to wear swimming goggles to cut onions. No fucks given
And yeah sorry, cutting an onion with a dull knife is terrible. When mine starts pushing segments apart instead of sliding through I know it’s time to sharpen again.
