/ck/ - Food & Cooking

When will this fad end?

When will this fad end?

An assortment of natural and artificial bench stones, an edgepro with some custom stones, a hanging strop with chromium oxide on one side, a ceramic rod, some corks, barkeepers friend. Which ones I use and don't use depend on the knife and the situation. For kitchen stuff I just use the same 1k stone for 90% of times I do anything, I've grown bored of polishing my stuff to a mirror finish. It really doesn't matter. I mean it could be that my 1k is one of those compound stones made of natural stone powder and artificial binder, thereby giving it more versatility, but then there's the fact that it's just food.

Some of the more esoteric stuff that I got for razors, I'm given to understand have been advocated for knives by knife spergs. These people, of course, are very stupid.

To be perfectly honest if you just want sharp knives and you had to ask I think you should get Chef's Choice now with more Trivox™

However, if you need a hobby that is a whole other story, I for one welcome you into this time sink.

>>8944996
>fibrox
Enjoy paying $50 for a $15 knife, retard
>b-but muh ATK
This is the kind of high quality testing and analysis they do, watch for the part where their favorite knife is actually a totally different knife than the one they think it is:
https://www.youtube.com/watch?v=e50gujs4l-I

Depends

You have to have the right stones. There are a lot of lies that get repeated in the knife part of the internet and one of the worst is "you don't need a coarse stone, you should get a 1.2k and a 6k". This is wrong. Everyone needs coarse stones, ESPECIALLY people who are new to sharpening.

You have to know, on a conceptual level, how to use the stones

You have to maintain the stones (unless diamond, which I consider a "stone" for purposes of this discussion since it is essentially used in the same way). This is a time sink.

You have to have the muscle memory and the patience. Patience is on you, muscle memory means sharpening relatively frequently, not once every six months. If you are a home cook, "relatively frequently" will be far in excess of what is really necessary for knife maintenance given the actual demands placed on your knives.

Many, many people buy bench stones, use them a bit, the initial motivation wears off, and then they never bother. Many many knife hobbyists on the internet who *do* use bench stones downplay the time requirements, exaggerate their own proficiency, and exaggerate the actual condition of the knives in their own homes, due to peer pressure and e-peening. The problem is that doing a really basic job of freehanding is actually pretty easy to do in the most basic way, and, beyond that, nobody is using SEM photography of their own work because it's not practical.

But getting beyond "basic" is going to be necessary if you really want this to be worth the time. Otherwise you're just expending more energy to do an edge that cuts, is mediocre, but mediocre in a different way than Chef's Choice with more Trivox. Because it's mediocre in a different way, knife hobbyists will claim it's "better" and "now you're on your way to being One Of Us". But mediocrity is mediocrity. If you don't intend to go full autist, you should just do it the easy way, e-peening and internet lies are kind of a shitty way to have a hobby desu senpai

>>8863603
No, there was a thread about two months ago where someone posted an obviously fourth-rate knife purchased at a roadside stall. There was a lot visibly wrong withit. "Kurouchi" consisting of black paint roughed up with sandpaper, absolutely shit-tier fit and finish, handle looked like garbage, etc. Along with a sob story about how the old man had been making them for years. The thread took off because retards started screeching autistically about why do trust fund liberals pay $2500 for an overpriced knife folded over 9000 times, which was funny because it was something like $15 and there was no folding involved.

This guy's knife >>8863265 appears legit. The KU is real, D shaped ferrule, nothing visibly wrong with the grind and a lot visibly right.

Of course there could be stuff wrong with it that isn't visible but you could say that about any picture of a knife.

Also, when will this fad end?

>>8854557
Those bricks look totally deck

When will this fad end?

I have a question about this fad.

When do you think it will end?

When will this fad end?