/ck/ - Food & Cooking

to make knives impossible to sharpen

Your own fault for buying shit knives meant for morons who would cut up their fingers otherwise.
But I did have one like this that I otherwise liked so I took a bench grinder similar to pic related and ground it down. Just gotta be careful to not overheat the blade and fuck up the heat treatment.

>>19675953
it's not an issue. most of the time they just need a honing rod

>>19675953
I don't see how that makes it impossible to sharpen.
I have a bolster on my Wusthof knives and I sharpen them just fine.

>>19675953
to make retards like you seethe.

>>19675953
It's a historical relic mostly. Some say it is useful as a sort of finger guard as well.

I'm having a hard time imagining how that little guard could affect sharpening in any meaningful way beyond that last little bit of blade that you generally don't cut with.

With a stone, in one of those stupid pull through Vs, on some autism clamp stone slapper, or grinding on a wheel, you can do 99% of the blade, 100% of the actual useful part of the blade.

>>19676173
You can't use some stone sharpening techniques unless you're sharpening to like 45 degree angle.
I don't like it because it gets in the way of cutting shit.

>>19675953
Big Knife wants to keep you hooked on their sharpening stones and sharpening stone accessories.

>>19675953
These were made before japanese wet stone sharpening was the standard for pros. Back in the day everyone used more pourus stones that they kept sitting in mineral oil and sharpened in a horizontal motion, instead of vertical.

>>19676173
Observe the knife on the right. Got it used like this. I will need to spend 2 minutes on my belt sander to fix it. Most people don't have the tools to easily fix this problem.

>>19676486
wait people actually buy those japanese knives?
Is it any good? Would you recommend them?

>>19676496
Yeah. I much prefer them to western knives. Handmade Japanese knives in particular. If you want idiot proof knives stick with westerns. Good Japanese knives are going to be much higher performance, but will chip/get damaged more easily than westerns.

A double bevel ajikiri is my new recommendation. 4 inch blade and tall enough for your fingers to clear the cutting board. Big enough for most things and small enough to be nimble and not cumbersome.

>>19676509
that knife looks really cool but knowing myself im maybe better off with my cheap, dull non brand western knife...
I once rammed one of those big knives into my index finger by accident and I had to get stitches but the doc told me that I didnt hit anythign important and it would heal back normally. looked really big tho

>>19676496
I'm not the anon you're asking but if you're butchering whole animals or fish it's indispensable. Other than that, your average Japanese chef's knife (gyuto) will sever whatever unforunate digit in it's way with zero interference. They're actually "scary sharp".

>>19676518
A Sharp knife and proper technique will always be the safest option when using any knife.
Glad to hear you didn't die or get permanently maimed from your mistake.

Technique is very important with more brittle/ delicate knives. Many of the more highly specialized Japanese knives can be easily damaged with improper use. A good Jap chefs knife will not be unreasonably brittle, but it will still chip where a western may bend.

>>19676547
>>19676550
thx for the input. maybe I will look into getting one one day just to LARP as a real chef while halving my oven baked chicken tenders then (:

>>19676611
Rock and roll, baby. Daniel Bouloud is looking for more chefs like you, unironically.

>>19675953
It can be a grab point for mincing or quick knifework. It also is at the same angle as the blade's sharpening angle.
You really only need a good hone for this guy.
I have the same knife I have sharpened it once in the last 6 years. I hone it every time I use it. Cuts paper thin tomato slices.

>>19676202
That's 20° more than you should, anon.

>>19676623
well that guy can keep searching because pic rel is the only chef I would work under

>>19676652

>>19676666
onyo

>>19676648
that's my fucking point

>>19675953
>impossible
maybe for retards who don't know how to use a whetstone.

>>19676509
love how the surpeor nipoon craft steel folded 1 billions times meme has passed from katanas to chef knives

weebs gonna weeb i guess lol

>>19676738

>>19676754
Look up chubo knives, rock a takamura R2 gyuto and tell everyone what's up then lol

>>19676754
Imagine being this obsessed with Japan. The mere mention of place of origin is enough to activate your npc programming to spew off every tired meme in your database. Really sad!

>>19676766
Based. Probably too poor, but at the same time throws out his 20 dollar walmart knife when it goes dull.

>>19676766
yeah nah im not gonna spend hours rehearsing knifes in fucking japnese like a weird cunt

how about u look up how to get a gf weeb

>>19676784
Pissbaby pissed his wittle pants, oh nooo

>>19675953
It doesn't, it works fine. You just need to stop using contraptions made for babies to sharpen your knives, and get a stone.

Also, you don't cut shit that far back on the blade so it shouldn't be getting dull, and even if it was dull how would you know, because you shouldn't cut shit back that far on the blade, Adam.

>>19675953
so that you can use it to stab someone without completely butchering your hand.

>>19677283
If you sharpen the edge without grinding down the bolster it makes it so you can't fully contact the cutting board to cut stuff. Grinding down a bolster without powertools takes a lot of work.

See my pic >>19676486 for example. I got the knife like that.

>>19676509
Handmade is a gimmick.
There is nothing related to metal working that can be better done by hand than by machine tool.

>>19676173
What happens is that it prevents the rear of the knife from reaching the cutting board.
Making rocking chops and slices almost impossible to do.

>>19677283
You definitely use the rear of the blade all the time.
Ever mince herbs?

>>19675953
>Why do they put this part on knives
It's a consequence of marketing and cheap manufacturing.
They want to advertise the knives as "forged" because it sounds fancier. The blades are still stamped out of sheet stock, then they forge weld that bolster on to fulfil the marketing requirements.

>>19678062
rocking chop, using the back for herbs is some influencer cancer.

>>19678043
Complex blade geometries. Charcoal + water heat treat.
Learn a little more, bub. You clearly know VERY little.

>>19675969
yeah its pretty rare that a knife needs to be sharpened. think about it, it never encounters anything harder than the steel its made of. I just hone on the back of a mug occasionally and its back to razor sharp.

>>19676173
idk I think people must thing you lose a mm of knife edge every year by sharpening or something.

>>19678120
Blade geometries are absolutely something that is better made by a machine than by hand. Anything regarding metal being shaped to a specific degree of accuracy is better done on a machine than by any craftsman in the world.
Heat treating is a very old science regarding automation, it has been done on far more complex and stressed metal products than a kitchen knife. There is no need for an 'artisan' to get involved.

>>19678147
Again, bud. You have absolutely no clue what you're talking about.
Care to explain why the victorinox I got was warped and had an overly sharp edge that instantly went dull, and horrificly inconsistent edge geometry?

>>19678147
Can you show me a factory made knife with an S grind? Or a complex convex grind?

>>19678147
>made better by a machine in theory
Maybe
>made better by the real machines in some chinese factory in practice
No

>>19678153
Because you ordered it via some reseller on Amazon and it got chucked around by Thugnacious at the warehouse along with all the pipe wrenches and rebar.

>>19678138
pretty sure the back of a mug would sharpen it not hone it. it's harder than the steel which would remove metal.

>>19678180
Lmao. I hope you aren't >>19678147
cause you really aren't helping your case.

>>19678193
I don't need to help my case at all, you mook.
You're talking about an anecdotal experience you had with a faulty product arriving at your door.
As though Victorinox isn't one of the most widely used and respected knife brands in the entire industry and isn't regularly used at almost all levels of cooking, from greasy spoons to fine dining.
Whether yours was the unlikely product of a factory error or more likely damaged in shipping, is irrelevant because it is obviously a non-representative issue.

>>19678198
Doubling down on that is CRAZY. Bud, you could have learned something today, but you just made a fool of yourself in front of everyone.

>>19678138
Even if you're not a retard that cuts things on ceramic plates or god forbid uses a glass cutting board, knives still require a proper sharpening.
Think about how an edge dulls
>brittle deformation, such as chipping (even on a microscopic level)
>plastic deformation, such as a fine edge rolling out of alignment
>corrosion
Picrel is a razor edge you could comfortably shave your face with. Even if it never touches anything harder than itself, it will still blunt.
Slicing on a wood cutting board will cause some of those sub-micron teeth to break away, especially if it's a coarse grained steel with large carbide precipitates.
Bone isn't harder than steel, but a fine edge will deform against it.
Stainless steel isn't corrosion proof and the acids and salts encountered in the kitchen will take a toll on a razor edge.

Honing basically just scrapes off rolled edges. What's left is sharper than the folded over bit, but blunter than it was originally.

>>19678236
Based actual knower of things.

>>19678184
Traditional honing rods remove material too, they're grooved like a file and tempered harder than a knife blade. It functions the same as the ceramic cup, scraping off burrs from the edge.
There are rare examples of completely smooth kitchen steels, the idea being to straighten rather than remove rolled bits, but they are rare indeed, and having tested this idea with the ungrooved portion of my honing rod I'm not swayed to its efficacy. Even if you do realign that wire edge, it's a sub-micron wedge of metal that was folded over one way then folded back, the work hardening from that would probably make it break off under the next strain and leave you no better off than using a grooved rod.

>>19678043
You're paying for the craftsmanship and the personal pleasure that handling a fine handmade tool gives you.
I bought a puuko belt knife from this old finnish blacksmith http://www.hankala.com/suomi/kayttop/tommi.htm.. Had him make it with a stacked birch bark handle, which wasn't even a listed option. The workmanship is stellar. Grinds are as perfect and symmetrical as if they were done on CNC. Brass bolsters fit seamlessly like they're melded together without a drop of solder. The sheath retains the blade without strap or buckle, it's fit so perfectly you can feel the vacuum suction as you draw it.

I have a bucket of $10 Mora knives that cut just as well for 1/25th the price though. I'm happy with my purchase, but I'd recommend the Mora for anyone who just needs a tool to accomplish a job.

>>19678320
You get it.

Do you put a secondary bevel on your scandi grinds or keep them zero point?

>>19678322
I do an asymmetrical grind. Keep the flat scandi grind on one side, and put a micro bevel on the other. That maintains the low angle and chisel like mechanical benefits of the scandi grind when working wood by keeping the nearside flat, but sharpening it with a microbevel on the far side makes maintenance a lot easier.

>>19678329
That makes a lot sense for wood carving. Ty. That dude makes some sweet knives btw.

>>19677324
You should never be taking off enough to even make a visible dent in the knife profile you nigger.

>>19678062
back third, yes

bottom 1/8th inch? never

>>19678334
He's a real artisan. I bought my puuko from him a decade ago for $250. Got drawers full of fancier knives, but that's the one that I always take on hikes and canoe trips. Had planned on buying a bunch more to save as gifts. If he's still alive and in business, I'd recommend treating yourself.

>>19678364
>You should never be taking off enough to even make a visible dent in the knife profile you nigger.
>t. nigger zoomer who has never owned a knife long enough to realize sharpening removes material

>>19675953
meat cutter for 10 years.
it's to prevent a wet hand from sliding down the handle and hitting the corner.

I've down this to myself twice over the years with fillet knives and when your sharpen them down to the edge near the handle, it ends up becoming a razorblade.

it's a safety thing. it's probably cheaper than lawsuits or risk of lawsuits from a shit design.

these don't exist on professional knives.

>>19678388
i have knives that are 200+ years old with no visible wear because you honestly don't need to reform an edge but very rarely, a steel does the job

knives i use every day are from the revolutionairy period

>>19677324
>Grinding down a bolster without powertools takes a lot of work.
Just do it.
I did with my 400 grit stone, yes, it was quite some work, also re-profiled and readjusted geometry, best done at 3AM with a hot cup of coffee and some cool breeze from the window

>>19678418
I have knives from the bronze age. My daily use chef knife is a neolithic spear point from 10000 years ago. Sharp as the day it was knapped.

Which one is you?
For me, it's Asymmetrical V for everyday use and high V Flat for pairing knifes with thin blades.
What does Urasuki do? Prevent food from sticking?
Also how the fuck do you Hollow grind with a standard stone? Grind using the edge? Sounds painfully tedious.

>>19678418
So you're a collector of antiques with a low standard for sharpness.

oi, mates. This thread needs to be locked. You can't just go around with these offensive weapons. No one should have a kitchen knife with a dangerous point! You'd better bin those knives immediately!

>>19678482
*reprofile the tips*
Heh, nothing personnel

>>19678057
That's just overall poor blade geometry given it's touching about ~2 inches up from the 'guard'. But that's also a gap thinner than fish skin and again, at the very end of the blade. What are you rock chopping that you need the entire length of the blade for and not the front 75% that goes from the hard curve at the tip to that spot that's touching?

>>19678236
>glass cutting board
i CANNOT believe this fucking exists. that is the dumbest thing i've seen today and probably all week

what stones do I need?

>>19677283
>you don't cut shit that far back on the blade so it shouldn't be getting dull
What a bizarre cope. Would you be fine with a tv that had the top left corner blocked because you rarely look over there?

>>19678671
VERY coarse stones for bevel/shaping/re-profiling the edge, 80~200, you rarely use these, maybe once every 3 or 5 months for home cook, maybe more often as pro/line prep
Medium stones 400-1200 for everyday use of occasional/often sharpen the apex
2000+ for masturbatory purposes
Fact is, a knife can already cut well with coarse grit finishing, but it will do so aggressively.
Remember: no burr. De-stress the edge before shaping.

>>19678909
Pic related are the ones available here.

So just get the 240/800 and 400/1000 or something like that?

>>19678418
I've got my grandfather's World War II knife, it's noticeably worn away with sporadic use since the 40s. Hesitant enough I use it less, so a future generation can put some edges on it. Probably at 65-75% of the steel left on it. Knives that get real use do not last even a single lifetime. Let alone 10 years, depending on what it is and does.

>>19678933
240/800 alone is fine, no need to go in-between from 240 to 400, it's meaningless.
Shape with 240, sharpen with 800. (you can sharpen with 240, but the cut will be VERY aggressive, however, might be good for slippery shit like tomatoes)

>>19676509
> knife, but Japanese

>>19679171
See
>>19676783

>>19679196

I hate poor people. What a disgusting subclass of semi conscious beings they are. It's so unfortunate they have forced their way in with the normals and have to be dealt with on a near daily basis.

>>19678933
400/1000 is literally all you need but any of the 3 on the bottom row will do you fine as a single stone

>>19675953
Finger

>>19678379
Show a pic

>>19678138
>its pretty rare that a knife needs to be sharpened
I know /ck/ doesn't cook but this has to be a new record
A bare minimum should be half a year even for supersteel

imagine getting filtered by a bolster

>>19675953
I rest my finger against it, and find it comfy

German blades don't need sharpening often enough that this will matter.

Luv my wushtof <3

>>19678909
>>19678933
went to some blacksmith / knife maker in Osaka and the dude uses #220/#1000 for regular sharpenings. #220 seemed a bit aggressive but it did sharpen up the fucking knife good.

>>19680054
It's not exactly glamorous, I bought the cheapest model with none of the affectations, and used it as a tool for a decade

>>19676756
>t. pepin

>>19678933
Mine's 1000/4000 though just doing the 1000 is enough.

>>19681931
>seemed a bit aggressive
how so? he gets the job done in 10 strokes what the "1k dont waste my precious steel sperg" needs half an hour for

so much gearfagging in here it feels like I'm back on /p/

>>19682107
every hobby has turned into gearfagging
its all thanks to online shopping and endless review shill channels.
and just to be clear, i do not exclude myself from that

>>19682154
>>19682107
NOOOOOO YOU CAN'T BUY A NICE KNIFE. TEAR YOUR FOOD APART WITH YOUR HANDS! FIND A PIECE OF SCRAP METAL AT THE DUMP AND USE THAT YOU STUPID GEARFAGS.

>>19682154
And reddit. The redditor consoomer identity is all about gearfagging and larping as your grandfather by paying 300x markups on chink produced 'heritage' goods. Or stuff that's half-finished like raw denim.

>>19682189
SO TRUE! I JUST USE A ROCK BECAUSE I WOULD NEVER BE CAUGHT DEAD GEARFAGGING!

>>19682189
>and larping as your grandfather by paying 300x markups
kekekek
on my hobby its the opposite, larping with the gear as my great uncle would have been cheap, but i fell for the shills claiming these antiques to be too clunky and sank hundreds in prewar English imports. While others pay 5-10 times that for modern made small batch replicas.
but using the tool actually and comparing the result? the difference between a 20€ used one here and a 500€ replica is not existent, if at all in the handling

>>19682197
Go buy a safety razor and a $200 mechanical keyboard.

>>19682204
Which hobby? Honestly I don't mind people doing it and acknowledging it's overpriced/collectorfagging really but there's another form of redditor who has convinced themselves the essence of modern masculinity is to buy this shit because any other form of maleness is being an evil oppressive rapists.

BEHOLD MY ANTI GEARFAG KNIFE. FOUND IT WALKING IN THE FOREST ONE DAY. I WAS NAKED OF COURSE. CLOTHES ARE FOR GEARFAGS. DIDN'T YOU KNOW?

IT'S THE PERFECT KNIFE. ONE OF MY FEW POSSESSIONS. IF I OWN TOO MANY KNIVES OR ANYTHING REALLY I WOULD BE A GEARFAG.

WHERE MY NON GEARFAG BROS AT? LETS SEE YOUR ANTI GEARFAG GEAR. OH YEAH! GOD I LOVE NOT BEING A GEARFAG.

>>19682213
woodworking, not the plywood stuff but with grown wood.
The endless discussion about steels, stones and adjusters make the outdoor knife community almost look sane.
But the joke is, all the historic pieces considered valuable were made over 150 years ago
I dont mind it much, just wish i were smarter when i started out

>>19682227
At least woodworking sounds like you'll be making something with your hands. So expensive and gearfaggy as you started out with you're still doing something constructive after consooming.

>I dont mind it much, just wish i were smarter when i started out
I've made the same mistake in other areas.

>>19682227
What do you think I should make with the 3 pieces of figured sandalwood I got? I was thinkining of making an incredibly expensive nightstand.

>>19676202
Why don't you sharpen it to a 90 degree angle you dipshit

>>19682236
no idea, i only build the stuff i see a need for.
if you need a nightstand, have the tool set and calculated you got enough wood, go for it.
Do not skimp on the drafting. Sketch it up and ask somewhere if what you designed could actually work before committing the wood. perhaps even doing a low effort 2x4 mock up first to check dimensions and proportions.
With my nightstand the mockup revealed i want it 2 inch wider.
like everyone else apparently, after doing the math my scraps are often too small, so they stay unused

>>19682264
True. Gotta think of something good for these pieces. I don't need anymore furniture, but upgrading my crappy stuff would be nice.

>>19682214
>CLOTHES ARE FOR GEARFAGS
true.
I sharpen my knife naked at home. Gets me closer to the surrounding nature, you know?
I only have 3 knifes: Pairing, Chef, and a Cleaver. All can be shaped and sharpened by one single double-sided stone of 400-1200, no base or anything, just my hands, the knife, and elbow grease. (Stone is soaked in coconut oil)

>>19682353
IDIOTIC GEARFAG. A TRUE ANTIGEARFAG WOULD KNOW THAT YOUR SKIN HAS ABRASIVES IN IT AND ONLY USE THAT FOR SHARPENING. OR A ROCK FOUND IN NATURE. GEARFAGS ARE SO WEAK.

>>19682395
>A TRUE ANTIGEARFAG WOULD KNOW THAT YOUR SKIN HAS ABRASIVES
sorry I'm not a Kryptonian

>>19675953
>Why do they put this part on knives
So you have to buy more knives once yours get dull

>>19678209
Nta but he's had something to say to you every time. All you've had to say is "bub"
Have fun with your overpriced steel though

>>19682680
Imagine being this incredibly stupid.

>>19676173
A kitchen knife specifically should be able to lay completely flat against a cutting board.

>>19682738
Tell me anon, why are handmade goods superior at a fundamental technical level only at the consumer level? Because by your logic we should be manufacturing precision-level metal parts for shit like planes by hand in nipponese workshops.

>>19682890
Your post shows a clear and excruciating lack of understanding about what knives are and what makes a great knife.

You cannot see the forest for trees as some may say, and you look unbelievably stupid for it.

>>19682943
That doesn't answer my question. If making things by hand is better for ultra-precise metalworking why does that only apply to knives and not things like turbines for jet engines? Or hell the blades used for cutting machines? For some reason your logic starts and stops with consumer goods.

>>19682956
Why are you asking me to answer a question that doesn't mean anything at all when making knives? How clueless are you about the reality of knifemaking that you think this ultra precision machining is the most important thing to consider? How stupid do you have to be to think a 40 dollar knife will have anything close to ultra precision? STUPID.

>>19682956
nta, the reason especially Japanese hand made knifes are good for their price is because the Japanese worker class are slave tier laborers.
i once bought a short kanna with laminated blade, 15€ free shipping. That is absolutely ridiculous considering they are manufactured and hammer forged

You cant make a comparable delicate knife in a factory that employs modern tooling and high skilled / paid workers. First reason, lack of market for scaling. Second, the overhead on small batch would easily make it a 4 figure product. Third, such a tooled factory can make way more money producing OEM parts from cad files.
The few cutlery factory's, today and 100 years ago produce for the 99% a good enough product with cost optimized workflow and cycle times

>>19682993
Knife making is subsidized by the jap gov also.

>>19682981
Because you or some other anon was claiming there were things in knife manufacturing machines physically could not do better than a human.

>How stupid do you have to be to think a 40 dollar knife will have anything close to ultra precision? STUPID.
That's a different point to saying machines can never be better at it. Besides which you'd have to compare a machine-produced blade of equal value also. Also things like heat treating are objectively higher quality and more consistent done by machine.

>>19682993
The mid-market of Japanese stuff can be good value yeh. Not so much the handmade folded 10,000 times nipponese traditional steel products. If you want to collect that for fun and use it also as a practical tool that's a different matter.

>You cant make a comparable delicate knife in a factory that employs modern tooling and high skilled / paid workers. First reason, lack of market for scaling. Second, the overhead on small batch would easily make it a 4 figure product. Third, such a tooled factory can make way more money producing OEM parts from cad files.
The issue is scaling and demand usually. Though there's enough demand that I'd suspect a lot of hand made knives are actually 'hand-finished' with the bulk of the initial work done in a factory to make blanks. This is very common for such products in any category since fundamental processes like heat treating are well understood and easy to do.
>The few cutlery factory's, today and 100 years ago produce for the 99% a good enough product with cost optimized workflow and cycle times
That's true of almost all automated manufacturing. In the past technology tended to improve but since the 90s the bugman factor has made the only improvement reduced costs not quality. If anything we've been going backwards on quality for mainstream goods.

>>19683020
No one said physically better. Someone said handmade is a gimmick. In reality not your know nothing lala land.

>>19678524
Very common, sold as being more hygienic and easier to clean than wood/plastic.

>>19683077
>>19683077
Bro i use a glass curting board. I figured I could clean it the easiest. What am I supposed to use?

I use vitronix chef knife. Is there a better brand to use?

Coombait unreleated

>>19683455
Japanese rubber cutting board is the best.

>>19683471
i really dont want to use plastic in my home senpai. it supports (((big oil))) which supports the remphan worshippers. any other options?

>>19683455
Use whatever, doesn't really matter unless you're beating the shit out of it with a cleaver, in which case you should be using a butcher block.
I have some 'meme' knives, but I like them. They're from the Cooking Guild, nice quality, they look nice, keep an edge, and are a pretty good deal if you buy them on sale around Black Friday or some holidays. I got my set half off.

>>19683494
Hinoki or end grain cutting board. They require maintenance, but are def the second best.

>>19682099
you ain't wrong.
>>19682107
t. crop sensorlet faggot

>>19683512
>maintenance
tf. what do I do? put mineral oil on it?

>>19683648
Gotta dry it correctly, and oil it every once in a while.

>>19683659
Oil with what? Avacado oil work?

>>19683930
Butchers block blend or just mineral oil. You don't want to use oil that goes rancid.

>>19683972
>>19683497
>>19683512
Thanks homies. In return here is some unsolicited advice; there are tons of single lonely women at live music bars. Be advised

>>19675967
>no diamond blade
NGMI

>>19683455
Wouldn't glass have no traction and make the knife slide around? I'd imagine if it's textured it would dull the blade faster than anything.

>>19678909
just use a metal file retard

>>19683471
>cutting board
>cutting board, japanese

>>19685313
original anon didn't ask for metal files, retard

>>19685318
See
>>19676783

>>19683497
Doesn't glass fuck up average blades because it's harder than the steel?

>>19683455
Well oiled wood. Mineral oil is the cheapest and best.
Glass murders knives.

>>19685389
I'd imagine it does, I don't use glass. Unless I'm butchering something or cleaving through bones, I just use a basic plastic board with a built in drip edge. Works for 99% of what I need it for. If you're fucking up your cutting boards then you're not cutting correctly.

what do yall think about ceramic knives i know they get chipped but are they decent? I remember my grandparents were early adopters on ceramic knives and my partents had normal knives that never got sharpened
and the old ceramic knives killed the normal dull knives. Are they actually decent if you care for them and dont chip them up?

>>19685517
>If you're fucking up your cutting boards then you're not cutting correctly.
Cutting boards are a perishable item.

>>19685546
They are very thick behind the edge, so cutting perfomance is doodoo compared to a proper knife.

>>19675953
>can't operate an angle grinder

How the fuck do you even feed yourself?

>>19683463
>I use vitronix chef knife. Is there a better brand to use?
Fujiwara FKMs are a lot better and they still offer a lot of bang for the buck, unlike Tojiros.

>>19685517
>I just use a basic plastic board
Every time you slice on it you're scraping off microplastics.

>>19686958
>microplastics
I smoke a pack of cigs a day and am a garage rat around high octane solvants and other toxic shit like shorting out high amperage DC with acids or welding. I'll be ok.

>>19686210
Those have that dumb aspie one sided grind to them.

>>19676051
>I use a knife with baby bumpers for safety but YOU'RE the retard
indeed

>>19675953
so retards dont chop their fingers off

Japanese knives are good for staring at and admiring and talking about it on the Internet to other knife autists
German knives are for actually using and abusing

>>19688687
Ummmmmm? I abuse my super expensive Japanese knife like you wouldn't imagine. I'm just not an idiot when using it.

>>19688698
I can do everything with a German knife that you can do with a Japanese knife. Difference is, I don't need to treat my knife like an infant that would break if I stared at it too hard, nor do I have to spend more time cleaning/maintaining them than using it.
Face it, the only reason you even own a Japanese knife is to brag to random nerds that you dropped $500+ on one.

>>19688846
Imagine being so incredibly poor and stupid that you have to use hyperbole to make an argument. Your knife is cheap trash, your argument is equally trashy and retarded, and you clearly know nothing about what you're talking about.

Face it, the only reason you bought a cheap factory made knife is because you're too poor to afford anything better.

Ummmmm

Help me?

>>19688887
just sand it, retard

Fellow non japanese knife sisters please. I believed the me-mes.

>>19688859
Imagine being so incredibly retarded and at a loss for argument you have to immediately resort to "muh money" as an argument.

I have more money than you will ever hope to see in your life. Just because you're retarded enough to drop $500 on a knife doesn't change that. Your shit financial habits aren't my problem.

Your life is utterly pathetic and devoid of meaning. You have so little going for you, you look towards validation from strangers over the fact you overpaid for a tool you use to exclusively cut tomatoes to make yourself feel the tiniest spark of joy.

Use that knife for something good for once and slit your puny wrists.

>>19688889
BUT THEY SAID I DIDN'T NEED TO DO ANYTHING MAINTENANCE WISE! I GOT THIS KNIFE BECAUSE I DON'T KNOW HOW TO USE SANDPAPER! I'M USELESS AND DON'T WANT TO CARE FOR MY TOOLS! WAAAAAAAAA!

THEY SAID THIS WOULD NEVER HAPPEN TO MEEEEEEEE!

>>19688893
Lmfao. I know you're poor because you think 500 is super expensive! LOL. My passive income takes a giant dump on your entire life's work.

Here is the argument because you obviously need to be further destroyed(your seethe is terrific and obvious, btw.) I use a knife correctly and safely. I do not worry, obsess, baby, or anything of the sort because I have made a habit of using my knife properly. In return my expensive Japanese knives provide me with unmatched cutting performance.

You admitted and are proud of the fact you're too retarded to use a knife that trades retard-proofing for greater performance. Lmfao.

NOOOOOO I SEETHED AND COPED FOR YOU WESTERNKNIFE SISTERS! THIS IS WHAT I GET IN RETURN?

I HAVE NEVER FELT SO BETRAYED IN MY ENTIRE LIFE!

THIS KNIFE COULDN'T EVEN SLICE A TOMATO OUT OF THE BOX AND NOW THIS! MY LIFE IS IN SHAMBLES!

>>19678057
If you grind mechanically it's easy to just take off a bit more from the bolster.

How do you guys like my kitchen knife
Slices pretty good for a scandi-ground knife, just big enough to slice anything I'd generally need to, works well when I'm actively eating or just spreading something, and easy as hell to sharpen up
Been considering getting another one in stainless because my folks are used to just throwing knives in the sink after they use em

>>19688985
I prefer a general use knife that has finger clearance so I don't have to always use the end of my cutting board, but other than that it's pretty based. Look into acquiring a buck 120.

>>19689022
Yeah, the finger guard does get in the way sometimes, but for most of the work I do with it it's not much to worry about
>Look into acquiring a buck 120.
Atta boy, love me a good ole buck. I will warn you that the blade past the hollow grind is a bit thick, which makes it a little awkard feeling when you're slicing up things. Still makes a good general use blade, especially if you're out in the sticks

>>19676173
OP's a babbie and can't sharpen knives with a stone, that's the point of the thread.

>>19686210
Yeh, they're Japanese and therefore inherently superior.

>>19688912
You overpaid for meme nipshit garbage steel. Just accept it and move on, this thread is an embarrassment.

>>19688985
>scandi-ground
It's ok but you need to upgrade to a Japanese knife instead.

>>19689825
Lets see your knife.
Spewing your glossary of npc terms does nothing, but confirm how stupid you are.

>>19689825
ALSO imagine being so clueless you think handmade Japanese knives(or any knife for that matter) most important aspect is the steel! Lmfao you know NOTHING!

>>19689864
>handmade Japanese knives

Poorfag cope from the npc. Very good to see.

>>19688687
both are from loser nations that list ww2 because they couldn't understand mass manufacturing and the reworked their national brand to be fake-quality instead of efficiency there's a reason both countries are hellholes with declining native populations buy american

I wanna get better at cooking but i can't even sharpen a knife right.
Bought a cheap knife and a cheap sharpener piece of shit and it's all horrible but i know that if i bought a decent knife i would ruin it with my ignorant cretinism so i stay in pleb land.

>>19678909
>>19678933
I saw some autist on youtube with a jig that makes sure the sharpening angle is perfect, the stones where long and thin.
I want whatever that was.

>>19690297
They're a pain to use. Just get a good 1k-2k stone and spend a little time practicing.

>>19683455
i use plastic for poultry and wood for everything else

>>19690297
you are probably talking about picrel
I haven't used it, and not planning to, but ask yourself this:
Even when you do have it, how do you know when to stop shaping and switch to sharpening? Is using the burr or fingernail test the correct answers? Or is there something else?

>>19690772
Good question. I just know i suck at it and this thing seems an improvement.

>>19690772
>>19690838
The same principles of whetstone sharpening apply to a sharpening jig. It's just way more annoying to use a jig.

Why don't you just use cleavers instead?

>>19691042
Chink all-purpose cleaver is literally the only non-bread knife you need in life.

>>19691597
Pointless knives. I would rather buy a Japanese made chinese cleaver if i had to.

>>19678476
I can work with any of these as long as the tip is pointed because it isn't about the knife but about the wrist.

>>19691683
you are an insufferable faggot

>>19675953
Jews and Israel

>>19691597
It does seem like the most useful all purpose cutting tool in the kitchen.

>>19691697
Your mother doesn't think that. TRUST ME.

>>19691753
I see you have never used a single bevel knife with an urasuki to cut tall vegetables.

>>19691722
Now this is based.

>>19691830
Why would I need to cut tall vegetables when I can lay them down on their side and cut them when they are now much shorter?

>>19691839
The diameter. Big ass taters or daikon for example. It sucks to use a single bevel knife to cut them. Especially with an urasuki.

>>19691910
Yeah but I'm using a cleaver anyway so what's the problem?

>>19691939
>I can work with any of these as long as the tip is pointed because it isn't about the knife but about the wrist.

You are WRONG is what the point is.

>>19691970
But that's not what I wrote anon

>>19691830
Chink cleaver/chef-knife are double beveled though.

>>19675953
I always assumed it was so retards wouldn't cut themselves while gripping the handle.

>>19675953
Only tangentially related to the thread, but where did the idea that ultra sharp knives are safer come from? Seems like complete bullshit to me. Even a relatively blunt knife will cut through most things without much force if you slide the blade. Yeah you can't tap chop an onion straight down with just the force of gravity but I don't see any extra danger involved. The idea that people using blunt knives are pushing down with all their force and crushing their food is retarded.

I use a cheap knife that is not ultra sharp. I have to slide with the blade to chop relatively soft things like onions, tomatoes etc. The blade has never once "slipped" in my hands due to the bluntness of the blade. Whenever I've cut myself it's a cut that would have happened regardless, due to a momentary lapse in concentration causing me to leave my thumb exposed, and would have been 10x worse if I were holding a razor sharp mini-katana.

>>19691981
WHO ARE YOU?

>>19691996
Look at the picture he replied to. There's single bevels doo-dahs on there. It is NOT difficult to context.

>>19683024
Machine >>>>>Human

Get over it poorfag it's only 1k you wasted on nipping garbage.

>>19692020
I am >>19691042 and >>19691753. I never posted about working with pointed tips or anything like that

>>19688893
Lmao wp anon

>>19692047

>1k

Imagine thinking 1k for a knife is very expensive. POOOOOOOOOR. HAHAHAHAHAHA.

POST YOUR KNIFE, COWARD.

>>19692051
I replied to the wrong post. Sorry about the confusion.

>>19692063
lol that explains it then, all good anon

>>19690889
and easier. The principles of keeping an angle to grind and grinding the whole edge back and forth are easier to apply with a jig, almost retard proof.
And let me tell you, when it comes to sharpening knives i pull up the book

>>19676496
>Is it any good? Would you recommend them?
Why would you ask a weeb whether "Japanese product = GOOD"? When discussing the smoothness of your brain, would you describe it as "wet marble", or "10 year old girl's pubic mound"?

>>19682214
based

>>19690743
Wood, and wood cutting boards, are naturally antibacterial.

>>19692283
One of the stupidest posts on this entire thread. Npc brained to put it lightly. Not a single post has said they are better simply because they are Japanese. The objective qualities and performance is what makes handmade Japanese stand out. An exact replica of the best Japanese knife ever made by an american will still be an outstanding knife. Especially when compared to the factory made crap you definitely have in your kitchen. I doubt you even cook, but I'm feeling nice today.

>>19691683
Why would it matter which flavour of gook made my knife?

>>19692252
How do people struggle holding a knife level to sharpen at a constant angle? Can they not eat soup with a spoon without spilling every bite?

>>19675967
finally someone posting the real machine for knive sharpening

>>19693095
Destroys your temper. Yes. Any powered abrasive, and even non cooled hand abrasion can ruin the temper on your knife.

>>19693029
I only know my knife doesn't get sharp, my retardation is beyond my knowledge.

>>19693213
You need to make a burr then remove a burr. Your knife may be very very dull so it will take a while to make burr.

>>19693115
>even non cooled hand abrasion can ruin the temper on your knife.
How are would you even get the steel that hot with hand abrasion?

>>19693115
>hand abrasion
>reaching 300-350 degrees celcius
Doubtful. Are you the weeb knife autist by some chance? This sort of retarded lore would match up to your other bullshit.

>>19693240
The surface of the steel gets in tempering ranges with sandpaper. Especially at the very edge. Using coolant is always recommended.

>>19693259
Your understanding of the physical world is laughably weak. Almost like I'm talking to a baby that hasn't worked with hot steel or spent time hand sanding knives.

>>19693259
Hey little know nothing retard baby! I found the source for you. Look how idiotic and braindead you truly are. Stupid beyond stupidity. A young child with down syndrome outscores you on all metrics of intelligence.

HAHAHA NPC BITCH. YOU ARE DEFEATED YET AGAIN.

>>19694805
you sound like a fag lmao

>>19694858
Your mother begged me to anally devastate her and your father begged me to watch. The mess afterwards was enormous. Your mother used her vacuum like food hole to clean me off. Your father happily and greedily cleaned up all the mess on the floor and the bed sheets.

I wish most of mine didnt have bolsters...

>>19694900
Just remove them with a grinder then.

>>19694907
I dont trust myself to no fuck up the temper...
The heat that you'd need to bring the metal too, from friction of the grindr, would almost def. mess that up.

>>19694900
5 knives too many

>>19694920
The temper only really matters on the edge. You can just dunk the blade in water between passes on the grinder.

Unlike the npc satan spawn in this thread I have experience making knives and grind blades after heat treat often and to ill effect. I NEVER create an edge or sharpen an edge using un-cooled abrasive.

>>19694926
>>19694920

To NO ill effect. Occasionally I may mess up a temper, but usually I dont.

>>19694926
>I have experience making knives
But surely not knives as good as are made in Japan.

>>19694925
Eh, i buy them when i find a good deal. None of those were more than $50.
(I actually have doubles of all the knives you see there, except the pairing knives.)
I agree though, its too much and none of them are really outstanding quality. I do the same shit with headphones... Tons of mid-tier equipment that would have been better ignored and use the same cash to buy 1 or 2 REALLY good headphones/knives.

>>19694932
Better than some worse than others. I am not saying I'm a master bladesmith using charcoal and water to quench my knives by eye.

>>19694941
what camera? pic looks good

>>19695003
5d mark 3 with a 24-70mm 2.8

>>19690772
>Or is there something else?
you look at the edge
if it doesnt reflect light anymore you are close enough to hone a microbevel on

>>19694920
>from friction of the grindr
if your grinder produces much friction then you have no fucking idea what you are doing
its not the 1800s anymore with hand shaped sandstone wheels

>>19695176
You dont know what you're talking about.

A hand spun soap stone from the 1800's would put less heat and friction on the hardened steel compared to a bench grinder, btw.

>>19695206
not even worth giving a proper reply
everything you wrote is incorrect.
if your 1800s wheel put less heat and friction on the part (equals better cutting) then why were they phased out in the 40s, yikes

>>19695227
why did the stone that can only go maybe 120rpm get replaced with mechanical ones that go 10x faster? gee, i dunno.

>>19695239
>rpm
lol
rpm is entirely meaningless, the numbers is m/s.
why the fuck do you think these wheels were sometimes 2meter in diameter?
The most important variable is having an open and sharp wheel, which cuts and has room for the swarf. pores reduce friction while a sharp tool puts most of the heat in the chip forming.
Ever drilled a hole in steel? ever see the chip turning blue? same principle, applies for cutting with defined geometry (machining) and cutting with undefined geometry (grinding)

>>19695254
you think man powered stones were going to be multiple feet in diameter?
Keep digging that hole, bro. We're all convinced you know WTF you're talking about.

>>19695301
yea? ebay is full of them? every farmer here had one 3 feet in diameter for Plowshare sharpening?
pic shows a 2 feet foot powered wheel on a prewar mail order catalog
>We're all convinced
you and the funny voices in your head?
>man powered stones
i never talked about man powered stones? thats you moving the goalpost after the 3rd empty reply?

>>19692408
>"Don't ask a weeb if a Japanese knife is good."
>weeb gets ass blasted and vomits out entire paragraphs of seethe
Really makes you think.

>>19695656
There's a pretty noticeable redditor contingent around here nowadays and you can spot them from things like that. A desperate desire to defend their needless consumption. 9/10 chance they have an overpaid javascript monkey programming job and live in an overpriced shoebox apartment too.

>>19695656
>3 sentences is a paragraph because I struggle to read.

Lmao.

>>19695768
Cool projection.