/ck/ - Food & Cooking

I only sharpen my knives on the finest Japanese Naniwa stones. First with a 1000 grit at 15 degrees per side to get the initial bevel, then a 5000 grit to achieve a polished edge. Then I strop my knife on a leather strop impregnated with chromium oxide for hair-splitting sharpness. I can literally rest a hair on the edge, drag it across, and it would split the hair down the middle.

Surely I'm not the only one who likes doing this. It's a cathartic activity for me.