/ck/ - Food & Cooking

Hope this helps.

Updated Part 2 to include maintenance and tip repair.

>>4941360
This guy is not the OP. And I would never ask for monetary or any other compensation of any sorts for my contributions, EVER. I only ask that you state your honest opinion on them, and hopefully post them if you like them.

>>4941435
>I have yet to see a knife where the factory edge was something I wanted to work with.
Yeah, only a handful of my knives came with an edge I didn't change the angle on initially. But it's doable with 1000 grit, just not recommended.

>Oh, I misunderstood the point of the 120 grit, I thought you were suggesting that as a flattening plate only. If you go from 120 straight to 1000 you're going to be grinding out the scratches all day. Maybe not if it's a 1000 grit diamond plate, but any standard stones would take way too long.
DMT Coarse is closer to 325 grit. Removing the scratches with the 1000 is doable. At every step, more stones is better, but I don't want to scare people off of hand sharpening with a $400 set.

>>4941703
I've never noticed a sharp reduction in sharpness from testing on a sheet or two of paper.

>>4941360
Not OP. And I would never ask for monetary or any other compensation of any sorts for my contributions, EVER. I only ask that you state your honest opinion on them, and hopefully post them if you like them.

>>4941435
>I have yet to see a knife where the factory edge was something I wanted to work with.
Yeah, only a handful of my knives came with an edge I didn't change the angle on initially. But it's doable with 1000 grit, just not recommended.

>Oh, I misunderstood the point of the 120 grit, I thought you were suggesting that as a flattening plate only. If you go from 120 straight to 1000 you're going to be grinding out the scratches all day. Maybe not if it's a 1000 grit diamond plate, but any standard stones would take way too long.
DMT Coarse is closer to 325 grit. Removing the scratches with the 1000 is doable. At every step, more stones is better, but I don't want to scare people off of hand sharpening with a $400 set.

>>4941703
I've never noticed a sharp reduction in sharpness from testing on a sheet or two of paper.

>>4940867
I take Paypal

>>4939206
>you need something between the 120 grit and the 1000 grit
I agree that a coarse stone is valuable, but if a knife already has an established bevel, it can be resharpened starting with a 1000 grit.

>personally I believe the fad of trying to scare inexperienced people into avoiding coarse stones
I'm not trying to scare people away from coarse stones. In fact, it's the first step in the instructions.

>>4939473
Can you get it shipped from the US? Prices in brick-and-morter stores are very high here in the States as well.

>>4939547
Whatever works for you.

>>4939710
>But why would I want a knife to be sharp enough to shave hair from my forearm, though?
It's a convenient test that I can do at any point during the sharpening process. It's a method for quantifying progress. You can tell when a burr is removed on the 1000 grit when it starts catching hairs. It's one of many tests.

>>4939792
Edge leading strokes reduce burr creation, but they don't prevent it. My current method is back and forth, followed by edge leading strokes, then finished with edge trailing strokes. I wanted to keep it simple for the guide: back and forth for setting the bevel, and edge trailing for deburring.

>>4938517
>I'm sure you could put a Henkels or Wusthof on there.
I'm not trying to be objective or inclusive. I make recommendations based on my own experiences. I liked the Victorinox knives I've used, I didn't like the Wusthofs.

>You could be harsher in highlighting the importance of taking care of the knife as well. Sure some people are still going to be idiots about it, but you can still stress the point: not taking care of a knife will lead to a dull, chipped edge!
I think I might add a section for maintenance.

>third paragraph says stone flatter
That's a typo, I meant stone flattener.

>>4938529
I'll add a section on maintenance. I use a ceramic steel for my Victorinox and Old Hickory knives. I don't use a steel on my expensive knives. I use a strop, or one of the fine stones for them.

>>4938575 I've always just run my thumb (perpendicularly) across the edge to see how sharp it is.
Whatever works for you. I sometimes use the thumb grab technique, where you lightly run your thumb down the edge to see if it grabs it (I'm not including that). I think I'll extend that section to include the paper test.

>>4938450
Thanks for the input. I might actually put a graphic in there on how to repair a broken tip.

And if you missed the first part, here it is as well.

Hey Gents,

I made a "first time knife buyer guide" a few months ago, to help new cooks on /ck/ buy their first knife. I finally finished the second half of it: "how to sharpen your knives". I would really appreciate it if you guys could read through it and tell me what you think. If there are any unanswered questions, I will add answers to them to the guide.

>>4676703
Haven't made it yet. Soon.

>>4676668
That's a pretty sweet clever.

>>4672880
Hope this helps.

Those buns were made using The Spotted Pig's Hamburger Buns recipe:

http://www.seriouseats.com/recipes/2010/04/the-spotted-pigs-hamburger-buns-recipe.html?ref=search

Ingredients

1/2 cup warm whole milk
3/4 cup warm water
2 teaspoons active dry yeast
1 1/2 tablespoons granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons salt
3 large eggs
4 tablespoons unsalted butter, softened

>>4621937
http://www.knifemerchant.com/product.asp?productID=3137
That's about as cheap as I could find. I read that Masahiro is a decent brand. I don't know much about the knife itself.

To be quite blunt, you aren't going to get a decent sushi knife for $50. Also, there is no such thing as a "sushi knife". Generically, people refer to a yanagi-ba as a sushi knife. It is used for cutting thin (or thick) slices of fish. Sushi chefs sometimes use it to cut the rolls as well, but it offers no advantage for that purpose. If you can expand on what your specific needs are, we might be able to help more.

>>4614210
The Global G2 was my first Japanese knife. I think it gets a lot of undeserved hate.

>>4614217
I agree with all three. It's worth mentioning that each is more expensive then the other. I'd rather have a Hattori KD then a Masamoto.

>>4614227
I've used a similar Sabatier. It's an alright knife. I don't care for full bolsters.

>>4614177
I haven't made it yet. Sorry. Soon though.

>>4596084
It sounds like you are leaving too large of a burr for the leather to handle. If the burr is wide enough, it will collapse to one side, and the leather won't catch it. I have found that as my hands have become steadier in sharpening, I've encountered this problem less.

Here are several techniques to get rid of persistent burrs:
1. Alternate sides more often, and don't build more of a burr then you need to. Once an area has a burr, focus on another area of the edge.

2. As the finishing step for EACH stone, strop the knife in a tip to heel motion (or heel to tip). Strop it once a side like a straight razor for as many strokes as it takes to completely remove it. The idea is to flip the burr back and forth until it separates, like breaking a paper clip. Be sure to lift the knife at the end of each stroke to prevent rolling the edge. Here is Murray Carter demonstrating the motion: http://youtu.be/5stV_1kID-U?t=2m

3. Pass the edge through something harder then cork, like a wooden cutting block. Do this every several times when you are working the coarse and medium grits.

>>4575929
That recipe should work fine.

PROTIP: Put tablespoon of oil into a small bowl. Fold half a paper towel into wad looking shape and soak completely in the oil, keep it in the bowl. Use tongs or chopsticks to brush the inside of the pan completely with a thin layer of oil using the soaked paper towel. Do this between each crepe.

Using this technique, I make crepes in a stainless steel pan and it doesn't stick.

>>4561426
I'd get either the 240mm or 270mm.

>>4560874
I've never used the Masamoto. I can only say that I have the Hiromoto and like it a lot. My recommendation is that you look up reviews for both products on chefknivestogo, Amazon, knifeforums, kitchenknifeforums, etc..

For example:
http://www.knifeforums.com/forums/showtopic.php?tid/760457/

>>4560703
Once every two months, approximately. If the edge isn't chipped, you can restore the edge on a fine stone or a strop and several times before having to completely re-sharpen it.

>>4560634
For the Hiromoto AS it isn't a big deal because only the 1/4" near the edge is carbon.