/ck/ - Food & Cooking

>>16359372
You shave off more metal. I've shaven off so much metal off the knife I've been using since I was 12 years old that I've almost reached the granton's. Nowadays in the market for a replacement

>>16358237
It's hobby tier. You can quickly spend more money on stones than you would the most premium knife sharpening system which works loads faster. Most people don't need knives that can double as straight edge razors because they're cutting sashimi all day. Most people chop fairly soft vegetables and boneless meat 95% of the time. Most real people in foodservice use cheap as fuck knives that get sharpened maybe biweekly if they're lucky.

>>16356088
>>16356100
What magic do you think they're using behind the scenes? There is maybe a handful of professionals with a clue in a metropolitan area and a whole lot more that are just going to use a fucking belt sander which is good enough for Karen.

>>16358927
Try shaving your hair with your knife then. People who actually use straight razors use whetstones not pull through sharpeners because they literally do not get shit sharp enough.

>>16359219
Sure it's a fine choice. You can always spend more for higher quality (larger size, easier to work with, lasts longer) but there's nothing really wrong with that at the price point. It's probably the single best deal AT that price point. This anon >>16359421 is recommending a larger stone that's more expensive that will get to a duller but still very sharp blade more quickly.

>>16359333
For foodservice? Not really.