/ck/ - Food & Cooking

>>20026443
Just get McDonald’s

>>20026443
Do yourself a huge favor--unless you want sharpening to become a major hobby, get something like this:
https://www.worksharptools.com/

Powered, not powered, just something with angle guides.

>>20026443
You are better buying the sharpening jigs.
If you still want the stone just buy a cheaper double sided one with 800 grit at most on the finer side.

>>20026443
Use the back of another knife as a steel

>>20026455
Or you could use Uber eats to have McDonalds delivered to your door in minutes without you having to lift a finger

>>20026457
This anon is a fucking retard. Just buy a fucking 1000 grit stone you don't need anything higher for most things and anything lower unless your knife has chips

>>20026455
I specifically recommend this one:
https://www.worksharptools.com/shop/benchtop/manual/precision-adjust-knife-sharpener/

>>20026443
Never ever get powered and uncooled abrasive. It damages the temper on your knives and will result in reduced edge retention. Fact.

A whetstone is the fastest, and most convenient way to sharpen your knives. After a little practice time it takes about 2 minutes to get a knife sharpened up.

Do not listen to any of the noobs that suggest a jig. They are inconvenient, annoying to set up, and slower than a whetstone.

>>20026472
>t. has fucked up geometry on all of his knives

I have a 700 shapton ceramic stone I love. That and a strop is all you need. The trick is to not use too much pressure but be careful to keep the angle somewhat consistent.

>>20026480
Hahahahaha no. I am probably better at sharpening knives than 98% of all people on the board. Funny little cope you've got.

>>20026443
It's not a "meme" you 12-year-old retard. Cooking tools and food ingredients are NEVER "memes". You don't understand how to communicate. Idiot!

>>20026443
Got myself a $3 pull through sharpener from ebay
Never had any issues with my knives

>>20026499
lolk

>>20026530
This, but put more nicely. Your post is understandably harsh.

>>20026562
Pull throughs make crappy edges, but the thing with that is it doesn't really matter for most people. Pull throughs wear down a knife significantly faster than a whetstone, but again, that doesn't matter for most people.

Honestly I would say that pull throughs are better than lansky style jigs because they are much more convenient and just as idiot proof if not moreso.

>>20026583
Cope harder funny man.

>>20026592
So the $3 pull through from Ikea is actually good (enough)? I heard they can ruin the edge and make it harder to sharpen properly later.

>>20026613
Most people just want to cut vegetables and meat not cut a gnats pube in half so yeah its good enough.

>>20026613
Beyond that they eat away the blade faster, you'll have issues getting to the heel of the blade on some designs as well as the tip. You'll likely end up with a knife that's sharp in the middle though.

>>20026613
If you spent less than 50 dollars on your knife it is good enough, and the absolute most convenient way to sharpen a knife adequately.

>>20026613
>So the $3 pull through from Ikea is actually good (enough)?
Yes. You aren't a pro chef. You probably aren't even a good cook. The time, money and effort it will take to learn how to sharpen a knife properly would be better spent on learning to cook properly. At worse, your knife is going to be fucked up sooner then normal, so just go buy a new knife.

>But my knife is 1000 bux folded over 9000 times
Get it professionally sharpened.

>>20026638
Most sharpening services use uncooled powered abrasives, which drastically reduces edge retention. Good for them, but bad for you.

With a good video or two it takes like 2 hours to get decent at sharpening. A couple more and you'll be proficient.

>>20026457
>>20026468
>buy 800, and double sided so you have more options
>no, retard, just buy 1000
good ol dunning krugers
I agree with not getting a jig, though. Takes like 30s to get a knife going again at 240 grit. When I'm feeling fancy I'm bringing out 400, 1200, and finally 2000

>>20026443
I use this + a leather strop with green polishing compound, can shave my legs

>>20027080
Yeah bro why don't you cut me some carrots after you get done shaving your legs. Nasty faggot

>>20027095
I'll cut your carrot

>>20026443
My grandpa used to sharpen knives in granite floor.
I don't even know if it works, he might be retarded.

>>20026443
kek. keep using dull knives if you think they're just a meme

>>20027095
>>20027111
was your carrot first

>>20027080
that's sexy, bro

>>20026443
>>20027080
The Lansky is similar, but it's cheaper in exchange for being shorter.
More cumbersome compared to the Spyderco for longer knives.

I got several dozen stone sharpening vids saved but a lot of them have slightly different techniques. Anyone got a short basic bitch one for beginners with stones that's reliable?

>>20027509
There's more than one way to sharpen a knife. Use a beater knife and find which one you like best.

My brother in Christ just get the cheapest one of these you can find.

>>20027753
Anon, that's a honing rod, you don't use one of those to sharpen your knife.

>>20027772
>Knife isn't cutting very well
>Run it across the stick a bunch of times
>Now it cuts well

Are you a shill for some shitty sharpening stone company?

>>20027778
There's a difference between honing and sharpening anon. Between my strop and honing rod I only have to sharpen my knives once every 6-8 months despite daily use, and that's only because they're not hair shaving sharp anymore.

>>20027786
I don't really care about your post. My knife is sharper after using it, and if OP just wants to sharpen a knife I highly recommend one.

>>20027786
You did what you could to help that retard. Now it's time to just ignore him.

>>20026471
Hmm, not too expensive, about as much as an authentic meme stone.

>>20027793
Honing rods don't sharpen a knife, stop posting

>>20027857
youre retarded, I use the honing rod once a month and every time it can cut a tomato very easily
I've had the knife for 5 years already and it hasnt seen a sharpening stone, stop buying eceleb homo knives and maybe youll realize normal knives are made for use, not for erotic manipulation using
>stone, >:(
>stone, Japan :O

>>20026468
this. a stone should last you forever. and once you get down the fundamentals of sharpening you can sharpen anything. really useful skill to learn

>>20027908
Honing rods literally don't sharpen a knife, they just hone it

>>20026443
There are easier and cheaper ways, you just might not get as sharp a knife and will have to sharpen more often. Whetstones are a bit annoying to learn, but have the best result once you know how to use it.

>>20027908
Honing straightens out the cutting edge. Your knife isn't "sharper" after honing, you're just honing an already sharp cutting edge that was bent out of shape.
You'll eventually get to a point where honing doesn't help anymore, and at that point you need to sharpen. How long that takes depends on the quality of the knife and how much you abuse it.

I just got a 400/1000 grit waterstone from aliexpress for like $10 and it's been serving me well since forever.

bros, are you supposed hone a knife with edge-leading stroke or edge-trailing stroke? i've seen chefs do either. what's the right way?

>>20028126
and i mean hone, not sharpen/strop

>>20028126
Whichever you are most comfortable with that gives you the best, most consistent results.

>>20027814
And it not only makes sure you're always consistent, it only takes a few seconds to clamp in the blade. There's literally no learning curve. There's zero chance of you fucking up your edge, and worksharp has been around long enough that if you need replacements, they'll be easy to find.

The people talking about freeholding are either lying about results, ignorant of what sharp actually is, or lying about the amount of effort and time it takes to get acceptable, much less good, at sharpening. You're having to build the feel and muscle memory for holding an angle while also following the curve of the blade and keeping consistent pressure. Yes, it's possible to learn and it's simple, but that's not the same thing as easy. And once you learn it, you'll be faster, at least on the blades you sharpen often. Oh fuck, it's now a paring knife that needs sharpening! That 21° is no longer right. Wait, now I've got to do a clever. Shit, that's a third or fourth angle. Wait, this santoku has a double bevel, fuck me!

The only reason to not use a modern jig is if you've already spent the many, many hours to learn it freehand and you don't want to feel like that time is wasted. The time savings once learned are just on the order of a handful of seconds each time you sharpened after hours lost to learning.

>>20026462
Why would I eat something that I haven't cooked myself?

>>20028268
You're a legitimate retard trying to explain why something you've never had the patience or coordination to learn is hard or not good. You are the one that doesn't know anything about sharpening. You use a jig and feel superior about it. Do you seriously have that little self awareness?

It does not take many many hours to learn how to freehand sharpen, you can find the edge angle of a knife in seconds on a stone using your finger, whetstones are significantly faster than your plastic jig, I can make microbevels, compound edges, zero point edges, sharpen single bevel knives, polish san mai knives. You? You're stuck to inconvenient, slow, mediocrity and delude yourself into thinking you're better for it.

The ONLY time a jig is good to use is if you just made a knife and you're establishing its first edge.

>>20028268
A lot of shit to type out when just saying "I'm retarded" would have sufficed.

How often do you guy sharpen your knives? I have to do it weekly as there's a noticeable difference after a week of regular use.

>>20028449
What kind of garbage knives/sharpening technique are you using?

>>20028412
>>20028435
lmao. yes, having to have patience to learn something when there's something out there that does it for you without needing said patience and learning that thing is not the goal itself is the definition of superior. You're like someone trying to shit on a person for not knowing how to adjust a carburetor when their car that they only drive for commuting has EFI.
>You? You're stuck to inconvenient, slow, mediocrity and delude yourself into thinking you're better for it.
It takes all of 5 seconds to put a knife in the worksharp precision. Maybe another 5 seconds to change the angle if you need to. Do your passes, flip, passes, another couple of seconds to take it out. Consistent angle every single time, far greater than any human can accomplish freehand--and it's not plastic. There's nothing "mediocre" about getting consistent, excellent results every single time.

I'll allow that you're a better "free hand knife sharpener" than I; however, I don't give a shit about being a knife sharpener. I have knives to do other shit. Making them sharp isn't my ultimate goal nor a part of my identity. My ultimate goal is to make a meal or have a useful tool in my pocket. Time wasted developing the feel to be sure I'm staying on the bevel throughout the radius of a chef's knife is wasted time.

>>20028544
I have a sharpening jig. I know both methods very well, unlike you.
You need to remember the exact clamping position for every knife or else you get inconsistent results. It's funny you mention curved blades. Lansky style sharpening jigs do not sharpen the tips of knives at the angle you set because the curvature changes the distance of the knife from the pivot point. You could at least be honest about your shitty jig.

Finding the correct angle for a new knife is also very inconvenient.

You're trying to say that your automatic toyota camry is superior to my sports car because you don't have to worry about shifting gears. Lmfao. We are different.

>>20028544
That's a lot of words to type when "I'm retarded" would have also sufficed.

>>20028586
>I have a sharpening jig. I know both methods very well, unlike you.
lmao. You say I'm not being honest when you're lying your ass off about using jigs else you'd be honest about the setup not being some great giant hassle. You'd also recognize that this *isn't* a "lansky style" jig in that it has some key changes that resolve your knee-jerk objections but do go on, keep being a fucking tard.

>Finding the correct angle for a new knife is also very inconvenient.
Practically every decent manufacturer advertises what angle their blades are ground to. It's a google search away.

>You're trying to say that your automatic toyota camry is superior to my sports car because you don't have to worry about shifting gears. Lmfao.
It *is* the superior thing if you just want something to get you back and forth to work and don't care about the vroom vroom sounds and racing from stoplight to stoplight.
>We are different.
Yes, I care about results, you care about process, and because you care so much about process you can't imagine that others don't care about the process to the point where you massively minimize the difficulties involved with your process. You keep saying shit like people can learn the shit to get even ok results in just a few hours when that shit is patently untrue. You talk about how it just takes you minutes to do something that you've devoted years of your life to researching and doing. If it were so straightforward and easy to pick up none of that would be required. You wouldn't even know terms like "lanksy", "microbevels", "compound edges". You're like some fucker on /p/ talking about circle of confusion to people who just want a camera good enough to take pictures of work completed for their job. Get some perspective.

God I love sharpening threads.

>>20028646
You have zero knowledge or experience about freehand sharpening. Shut up. I have significantly more perspective on the world of sharpening than you, and it is so obvious to anyone not in denial.

Take an angle finder and see if the 15 degrees on your little jig is actually 15 degrees on your knife, switch to a different knife and see what angle it gives you then. You don't even know anything about your own system. Looool.

I care about process and results. My process and my results are better than you can get from a jig. My process is faster, more convenient, and significantly more versatile than your silly little noob jig.

You wasted money on your little jig. You should have gotten a pull through sharpener because all you care about is idiot proof convenience, and a reasonable working edge.

>>20028646
For the average person it takes only a couple hours of practice to get okay results. You admit that you are severely below average because you think rubbing a piece of metal on a flat rock is like rocket science. LMFAO!

>>20028680
Hey stonetist I recently found out my shapton 16k is mangling my straight razors. Picked up a Dan's surgical black as a replacement finisher. What should I be looking at in the 8k range. Snow white? I'm replacing a little cheap 1/4 Norton 8k.

>>20028680
hahahaha, you sure told me.
>I care about process and results.
Bullshit. You care about process.
>My process and my results are better than you can get from a jig.
Maybe, but neither is better enough to justify the additioinal effort.
>My process is faster, more convenient, and significantly more versatile .
How long have you been doing it?
>than your silly little noob jig
I love how much you have a hardon for proving my point for me. You're like those Darksouls git gud players who shit on people who just want to kill a little time in Mario. While you've been studying the blade, I'm out here living life and doing things with a knife that's got an effective level of sharpness to do the things I need it to do in the way I want it to behave. Congrats.

>>20028704
Enjoy your mediocrity. It's suprising you can't fathom the fact that my process and results are better than your jig.

Freehand sharpening is not difficult. Keep coping.

>>20028696
I use only jnats after bevel set on a 1.5k shapton kuromaku. Nagura progression. I can't really help you with an 8k stone suggestion.

Use your diamond plate on the 16k stone to create a fresh surface. You may have contaminant embedded in your stone. Also from what I've heard you only want to do 10-20 super light passes on the 16k stone. If those 10 passes isnt making things sharper you need to go back to a coarser stone. Bevel set is the absolute most important step when honing a razor.

is it just me or does it seem like rockfag is samefagging a conversation here?

>>20028737
I've been relatively happy with the 16k, I just stumbled on this guy's video showing the edge degradation. Seeing as I picked it up specifically as a straight finisher I'm somewhat upset now. Just trying to not throw any more good money after bad. Snow white seems like a good bet but people bitch about them crazing. I might just get another shap glass to round out my set.
https://youtu.be/sn104Hib8I0
>>20028753
It's either I ask this guy for an opinion or sift through hundreds of pages on razor forums.

>>20028765
Look at the naniwa 8k fuji stone. There's a guy I really trust that likes it a lot. Keith johnson aka tomo nagura. That dude is my favorite source of info for straight razor honing. He has a bunch of vids on youtube. I highly recommend checking him out. Just be careful because you may start spending hundreds of dollars on jnats after watching his vids. Lol.

>>20028796
>8k fuji
Yep that's another that comes up in my searching. I'll keep digging. Baby Norton is fine, I've just got my use out of it and want a full sized stone to work with. Seems like it's a big circle jerk between the snow white, fuji, shap, and Suehiro Kouseki 10k. I'm sure they're all perfectly fine and the differences don't really matter if I'm going to finish on the 16k+surgical ark.

>>20028844
Exactly. They'll all get your blade ready for finishing. I prefer the pseudo-mysticism and ambigious eastern minded ideals of quality in natural stones more than brand loyalty and grits. Jnats also produce an unbelievable edge for straight razors, and they're really fun to use.

To each their own!

Damn that jigger got BTFO

>>20029006
If you're going to get into an argument with me about one of my most autsitic hobbies you BEST bring your A game. Lol

>>20028116
>Honing straightens out the cutting edge. Your knife isn't "sharper" after honing, you're just honing an already sharp cutting edge that was bent out of shape.
Sharpen
Verb
: to make sharp or sharper
especially : hone

>>20029052
Silly argument. When you use a honing rod you make the knife sharper by realigning the edge. The edge sharpeness does not change.
When you use a whetstone to sharpen an edge you a abrade steel bringing the apex of the edge to a smaller and more refined point.

It's semantics.

>>20029075
>It's semantics.
Yes, and the person who tried to be semantic was wrong.

>>20026499
>The little antennae like splinters at the top

cute, cute!!!

>>20026455
Are you happy with your perches?

>>20029089
Bit of fuzz or... Maybe my knife is using those antennae to communicate with other sharp objects. :o

Here's a picture of the edge before I worked on it.

>>20029120
How do I started on the sharpening autism path?

>>20029126
I always recommend the shapton 1.5k kuromaku as an all rounder stone. So get that.
Get a jewelers loupe
Get a cheap carbon steel knife.

That will be all you need to start. You can expand your set, or move onto natural stones once you get the feel for sharpening.

That shapton 1.5k stone will get you an edge that cuts your arm hair if you have good technique, so that should be your first goal to reach for.

>>20029126
Oh yeah. Here is my favorite beginners video. That trick where he finds the edge by feeling for it is really important, sonpay attention to that.

https://youtu.be/f6N0l8Ju7gE?si=acmjeDTfQz7MK7Qa

>>20029142
Cool thanks. Should I be intentionally dulling the knife to practice more or just use it normally?

>>20029162
Cook more.

>>20029034
>my most autsitic hobbies
My guy you proved every single one of anon's points without once proving him wrong.

>>20029183
Cope harder. He(you) is absolutely clueless on sharpening.

He(you) couldn't address a single one of the major flaws with lansky style sharpeners I pointed out.

>>20029162
You don't even need to dull the knife. You can just reform a burr with an already sharp knife to "reset" the edge. Burr formation and removal are important things to get down. It's a surefire way to know that you have made the two sides of your edge touch to form a good apex.

>>20029189
The best you've got is to say I'm him?

>>20029215
You just made a false statement. Go ahead and pose an argument if you really want...

>>20029193
That makes sense. Thanks for the advice. I actually already have the Shapton 1.5k and a jewellers loupe(use it to help grind fountain pen nibs) so now I just need to get a cheapo CS knife

>>20029232
Why would I want to argue with a sperg who only cares about tickling his tism?

>>20029240
I accept your concession. Have a nice day, bud.

>>20029246
Rejection, not concession.

>>20029249
Lol. Call it whatever you want, coward.

>>20028273
Because you're fat and you have sex with animals

>>20029142
What do you think about diamond stones, specifically the DMT duosharps? I'm willing to go beyond jigs and get a little into sharpening autism but having to buy flattening stones and maintain the tools that maintain my tools is too far for me.

>>20029702
Not that anon but eventually your stone will dish which will require flattening. The diamond stones are nice to have but you can use low grit sand paper to be honest since for home use your stone won't dish as quickly

>>20026443
If the knife is under $150 just use a pull through sharpener.
By the time you 'wear out' the blade, you'll have gotten more than your money's worth out of the knife.
If you want something better, getting one of the tower sharpeners with built in angle guides is the next best.

Standard whetstones are for hosers and primadonnas.

>>20026472
No, a jig is basically 100% better than a whetstone.
There is basically no context where it isn't better outside of like backpacking.

>>20026613
If you aren't using a Hattori Hanzo Itachi Uchiha Falling Crane Gyuto that cost you $500, a the 'extra wear' that a pull through sharpener will put on your knife is basically irrelevant.
The difference in lifespan only matters if you planed on your kids inheriting your 8 inch Victorinox.
Otherwise, run the bitch through the honing side of the pull through once it feels slack and keep going.

>>20028680
Dude, you're just trying as hard as you can too justify wasting all that time learning a useless skill to yourself.
This is the equivalent to trying to haze someone for using a torque wrench, because you spent hours learning to torque bolts to spec freehand. Congrats on learning a useless talent.
Instead of using guides when cutting wood, you freehand it with a sawzall. Amazing talent.

Jigs are used in every single part of metalworking for a reason. They're better.
If you're really worried about your jig not having the exact angle, get a $2 protractor, lol.

>>20029939
Learn a little more about sharpening and try again. Very very weak attempt.

>>20029964
Moderately better attempt, but still completely wrong. Far from a useless skill. Imagine a jig that screws up your work and does a worse job than you can do freehand. What would they call that in industry???

>>20029980
You mean it does a basically objectively better job, and far more easily.
Like I said, if your autism is making you quake, just buy a protractor and adjust the angle as you want. All that effort will still be better than doing it by hand.

There is probably some 85 year old Yorkshireman who says he can hand machine parts better than anyone using jigs and a CNC. And hell, maybe he is even right.
Doesn't change that using a jig is still better 100% of the time.
There are people like you all over. That think learning to freehand something is at all a worthwhile endeavor, when in reality you are wasting your time for an autistic obsession. I bet you'd also plane wood without guides too, lol.

>>20029335
Hey now, I'm not THAT fat

>>20029990
No, no, dumbass. Stop building up this retarded argument that I'm anti jig in general. I'm not. I'm talking about the specific jig/style of jig he is using for sharpening his knives, which is inferior in many ways to freehand sharpening.

Those jigs cannot physically maintain a consistent edge angle over a curved blade. I can when I'm freehanding. It isn't difficult.

>>20029990
You're also completely ignoring the quality of abrasive in the jig, the inaccuracy from flex, the extreme inconvenience if you want to maintain a factory edge angle, they're also extremely slow compared to a whetstone. I can keep going on...

>>20030093
They aren't extremely slow at all.
A pass is a pass. And even if they took twice as long as a whetstone, it'd still be more than worth it because 0 people have ever had to rush to sharpen a knife that aren't on some Discovery Channel competition reality show.
You aren't clocking into the line in the morning and then trying to rush to sharpen your knives for service.
>>20030084
>>20030093
The quality of abrasive is going to be the same. They're just cut down whetstones.
Unless you're a spastic, they're all the same aluminum oxide or diamond plate. AKA what literally everyone uses. Get them wet, and get to work.
The variance of degree you get across the radius of a jig is irrelevant. Literally will have no impact on the cutting ability of your knife. You're talking about at most a single digit variance in angle. This is what I'm talking about with autism.
Flex is not really an issue at all. If it is, just clamp a thin ruler or something behind the edge of your blade. You don't need to press hard on the jig for the abrasive to work.
Even cheap jig towers have 1 degree increment of angle. You'll be able to match any factory angle eventually.

>>20030151
Firstly stop changing goalposts. Makes you look really desperate.

When I'm talking about abrasice quality I mean you can get much better quality whetstones than the ones that come with the kit.

The flex of the knife is one thing that freehand has to deal with as well. I know that the little jig in question will flex if you use anything more than light pressure. This flexing results in inaccurate edge angle, or a very slow operation.

They are worse than freehand sharpening and now you are making excuses as to why their flaws are okay. It's cute.

>>20029928
Based. The best method of sharpening knives is the one you're actually going to do regularly.

for me its:
>300/1000 Trend diamond stone
>leather strop with diamond compound

using leather strop each time before cutting to maintain the edge, that way i use the stone maybe 2-3 times a year

>>20030151
doing gods work anon, keep on triggering /ck/s residential homosexual
may he get a stroke and leave us alone

>>20026947
>accuses others of the epic reddit meme effect
>uses repair/edge reshaping grits for regular sharpening

pot, meet kettle. for regular sharpening theres no reason to go lower grit than maybe 600 and thats if youve got a real dogshit neglected edge.

>>20030773
besides autism there is no need to use anything else than ~400 jis for a tool
Can anyone guess why high grit synthetics were not produced when they first appeared on the market? workers that actually relied on them valued their time instead of treating them as wank object

>>20030165
You aren't limited to the stones that come with the jig, btw. You can buy blanks for mounting your own and there are plenty of people selling Japanese stones that fit popular systems like the edge pro.

>>20030773
lolol

>>20030773
Literal know nothing honelet. Please tread more carefully around unknown waters. You are WRONG. With skill you can use a light touch to refine an edge with any grit.

>>20027857
>>20027857
>>20028069
Te cheap steels that come with most knife sets absolutely do sharpen knives, but they remove a bunch of material because they work like files and produce a shitty, quickly dulling edge, much like a pull-through sharpener. Using a whetstone and a smooth/polished steel gives much better results and is much easier on the blade.

>>20028126
if you stone is very soft you should finish the sharpning process with edge trailing strokes. But if you can hold an angle and use only very little pressure you can use both. I always rub the knife back and forth on the stone, i.e. I use both trailing and leading strokes.

op is clearly the knife sharpener salesman replying to his own thread

lol at all the anons who don't use wet stones. it must suck to have had inadequate parenting growing up.

>>20026443
>Be me, jabronie with shitty knives
>Cut myself accidentally because knives are dull, cheap, and can't hold an edge.
>Buy two Japanese steel knives and then collect stones to keep them sharp.
>No more problems cutting food
A good knife is worth the money. And high iron steel needs ceramic or stone to sharpen. It's an investment. They'll last the rest of your life if you take care of them.

>>20033366
High carbon steel.

Based shapton 1.5k owner.

>>20033366
>They'll last the rest of your life if you take care of them.
did you think about taking care of your old shitty knives and testing them before splurging on luxuries?
??