Laurentius

It's a corkscrew missing its worm/T- handle. That goes through the stub you're holding into the "U".

You are overly concerned, IMO. Your point about staining making fond less visible is arguable, but consider Staub's black lining. The rest are nonstarters. These linings are enamel over frit. You wouldn't get dentures if your teeth got stained, would you? If the interior enamel was chipping out/off, that would be a different matter.

Now I want one for the shower...

You must cook much larger portions/batches than I do. While I love my DLC7 Pro, I rarely use the steel blade, and almost never use the discs.

I have one of those discs. It's in the tub with all the other unused ones. Microplane...

I have a DLC-7 Pro from that era that I also believe is of better quality than current production. But I was happy to get the redesigned blade. Frankly, I think it's pretty dumb to drop a chunk of hard cheese into the feed tube to grate, because it will batter against the plastic cover parts with great force. When it finally gets thin enough, it slips between the disk and cover and wreaks havoc there. Microplane!

Possible monetary waste. Feeding the refuse stream, refamiliarizing with controls or attachments, storage/clearance, etc. But if your machine is shot, go for it.

Baby, meet bathwater? Just be careful and accept/manage the risk.

...that you can see.

From your photos, I think your blade was one that was covered by the infamous recall. Cuisinart should be happy to comp you a new one of the new design, even at this late date. To answer your question more directly, yes, a competent sharpener could resharpen. However: (a) you would lose the very small serrations; and (b) it might create or propagate cracks (the subject of the recall).

If you want to be sure the honey you buy is unadulterated (i.e., not conjured in Cina and "laundered" through other countries), buy local. Ask to see their hives.

Huh, mine's not. Is there some socket your cord plugs into?

Most makers now use permanently fixed cords to discourage users from running longer cords and further to receptacles, and to minimize the chances of shorts and shocks from spills and slops. Some, like on the Anova SV circulator, are absurdly short.

Their store locator indicates it can be had at my local Wal-Mart.

The way I was taught, there is no discernible layer--the pan looks clean as a whistle. Maybe a light gloss. I do this with a 5mm thick omelet pan, which becomes at least as nonstick as a seasoned carbon steel or cast iron pan. It is a fragile thing. IMO, It's only "worth it" for a dedicated egg pan at low heat. The effect lasts longest if you just wipe out the pan between firings.