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/ck/ - Food & Cooking

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10662201 No.10662201 [Reply] [Original]

*shing* *shing* *shing* *shing*
here you go
i sharpened your knife for you

>> No.10662204
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10662204

how the fuck do i even use this thing

>> No.10662207

>>10662201
*honed

>> No.10662210

Whatcha guys drinking this Memorial Day? For me it's founders

>> No.10662213

>>10662210
Me? I'd serve crab legs.

>> No.10662219

*listens to slipknot*
https://www.youtube.com/watch?v=m3I3-KTJbtY
NYHAHAHAHAH
AAAHHHHHH

>> No.10662220

>>10662213
What's a good pairing with crab? I don't eat a lot of crab. White wine? A Cold beer?

>> No.10662222

>>10662204
they dont sharpen a blade, they straighten it back out. sharpening is removing metal to reprofile the edge geometry. these little fella are for honing. most of the time blades only need straightening for the cutting edge to be as effective as it previously was.

>> No.10662224

>>10662220
a soy chai latte

>> No.10662226
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10662226

>> No.10662227

>>10662220
light beer
white wine could be good but you probably don't want anything with fruit notes which rules out most whites

>> No.10662235

>>10662227
Sounds legit. Thanks anon, I was really just scrapping based on what I knew about fish. Crab seems like it would be gross with wine. But with a cold beer I'm sure it is quite nice

>> No.10662237
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10662237

>>10662222
how
HOW DO I H O N E

>> No.10662242
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10662242

>> No.10662247

https://www.youtube.com/watch?v=dkObgKrscpk

>> No.10662259

>>10662222
autism

>> No.10662266

https://www.youtube.com/watch?v=4wgP2DKSIfg

>> No.10662302
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10662302

>>10662201
ITS A HONE
REEEEEEEEEEEEEEEEEE

>> No.10662305

>>10662259
not if it's true you fucboi

>> No.10662847

Reminds me of the youtube vid of the female "professional" chef I once saw, where she showed the "correct" way to use a steel ... and dragged the edge across it at an almost 90° angle. Even the sharpest knife would have been dull as fuck afterwards. She just repeated the motion somebody had taught her, but you could tell she had no idea what the actual purpose of the steel was or what was going on at the edge of the knife.

>> No.10662864

>>10662204
dont do the clack clack shongg thing for one. Gently set the blade onto the steel, right at the heel of the balde, at an angle just a tiny bit higher than that of the bevel, and then slide the blade along the steel in a curve so the steel touches every inch of the edge, always at the same angle. Do that three or four times on each side, if you dont notice any improvement in sharpness your knife needs a whetstone. Or you steeled it at too low an angle and the steel never touched the apex of the bevel.

>> No.10663356

>>10662242
What kind of statue is this?

>> No.10663457

>>10662222
Thanks. I learned something.

>> No.10663510

>>10663356
Donatello's David

>> No.10663592

>>10662864
This. It doesn't sharpen shit. It realigns your blade. It has a tangible effect on your cuts unless you don't actually take care of your blades.

Also, no one I know will ever tell me "I sharpened your knife for you" because no one other than me is allowed to touch my knives.

If you suck at sharpening your knives, you can easily rig up a setup to hold your stone in your kitchen sink so you can concentrate on maintaining your angle.