/ck/ - Food & Cooking

>>11714390
>has nothing better to do than sharpen knives on a saturday night

>>11714400
You're here too.

>>11714390
How do I know they're sharpened? Post video of you slicing with those knives.

>tfw right off the strop

>>11714390
That edge on the misono doesn’t look like it’s been touched

>>11716132
They have left handed edges

In the market for dope steak knives. Suggestions?

>>11716831
1. Don't buy a knife labeled as a "steak knife", it's either going to be shit, or it's going to be overpriced, usually both

2. Avoid made in USA (too many religious maniacs, racists, and flyovers are involved in the US cutlery industry)

>>11716831
Steak them from Outback Steakhouse

>>11716842
are you trolling?

>>11716939
No, not at all. You'd be surprised how many people will buy a "steak knife" that consists of a serrated piece of chrome plated pot metal, nailed to a lapis lazuli handle, for like $300.

>>11716831

chefknivestogo com/tojirosteak.html

Fuck your weebshit fags

>>11717293
God, just imagine that being your primary knife and cutting board. Fucking cringe.

>>11717293
Where's the sippy cup?

>>11717314
I'm young and live with roommates and don't have a "career" job please don't hate

>>11714390
your bacon looks weird

>>11717293
A fucking Wusthof with a BOLSTER at the hilt lmfao

Jesus kid fucking kys.

>>11714390
But I just sharpened an old jump knife.
It's not even a kitchen knife.

Yoshikane white 2 with SS cladding. I'm still working on getting my sharpening technique all the way where it needs to be. I'm currently not quite able to get the tip as sharp as the rest of the blade.

I'm also gonna need to thin this guy soon which I'm sure will be an experience.

i tried sharpen my pocket knife today
i fucked up and ruined the edge
feels bad man
like how hard is this shit

>>11718905
Thin it, like completely grind a new edge? Take it to a knife master don't try to do that on a stone yourself.

>>11719010
Shitty knives are harder to sharpen then nice ones.

>>11719027

As in thin the area of the knife behind the edge after sharpening has moved the edge up into the knife. I'm going to need to learn to do it sooner or later so I figure I'll just do it.

No bulli my Dick boning knife plz

>>11719010
Pocket knives have different bevel angle than chef knives. Most whetstone sharpening videos are for chef knives, and their methods for finding the sharpening angle may not apply to some pocket knives. Either scrounge for more information on knifefag forums or try experimenting with higher angles (pocket knife edges tend to be higher).

My knife for cutting fruit and veggies at work.

>>11717314
all these stupid fucking 'named' japanese knives posted everywhere on ck, probably all made in the same place are far more cringe.

>>11721286
Imagine being this gay and dumb. By the way, all Henckel and Wusthof low-end and midrange knives are manufactured in the same four factories in Spain, Portugal, and China.

>>11721294
What does "made in Germany" part do you not understand written on the fucking knife?

>>11721296
Some of them outright say "Made in Portugal." Other ones, only the blade was cut in Germany then sent to Portugal to get tempered and finished into a knife (you are still legally allowed to say Made in Germany even though the most important part of manufacturing (tempering) was done elsewhere). Unless you have a high-end one that says "Solingen Germany," most or all of the manufacturing was fine outside Germany. You can't mention Solingen without doing almost all of manufacturing in Solingen, Germany due to various protected origin laws and agreements with their German workers' unions.

>>11721315
why would they make a blade somewhere and then ship it off to just be fucking heated up and dipped into water or oil? Doesn't make any sense from a manufacturing point of view...

Out and about today lads... Found this old knife shop in an alley. Decided to special order one. God-tier happy.

What's the difference between using something like that and a regular $40 Victorinox that's been properly sharpened qnd stropped?

>>11721319
Because stamping the blade is a fully automated process, requires no labor, and energy cost is not that different in Germany vs Portugal.

>>11717293
>16cm blade
LOL!

>>11719010
We all fuck up some knives anon. What exactly went wrong? Some scratches are perfectly normal.