/ck/ - Food & Cooking

>>6134194
I started to sharpening with the lansky 10 years ago. its pretty decent although its too small for most kitchen knives.
I got fed up with how slow it was and moved to stones after i learning the basics with the lansky. I moved to oil stones, then to water stones, and now ceramic stones, which are my fav by quite a margin. The only reason i keep the lansky is to sharpen recurve blades, which you dont find in the kitchen anyway.

>I can cut whatever I need to cut without any effort, which is good enough for me.
if this is true then you don't really need any advice from anyone here. consider yourself lucky that you didnt fall into the trap i did of wanting better and better edges.
It's an expensive hobby...

>>6134242
reprofiling, its a bitch of a thing to do, but the results are oh-so-sweet. here's a picture of knife i reprofiled over the weekend - turned a shitty knife into a laser.