/ck/ - Food & Cooking

>>6532195
wut just buy a stone

>>6532195
Not the best option for sharpening knives, but it's fine if you're using cheap shit and don't care that it's not as sharp as it could be if you had a better knife.

Inb4 arguing about knife prices and 100000 grit ancient Peruvian stones and leather strops.

>just works, simply.
>muh tradition.

you decide op.

>>6532206
If you are not sharpening your knives on the crystallized tears of molested angels, you are doing it wrong.

Go to a specialty shop and have your knives sharpened by a professional.

>>6532206
>but it's fine if you're using cheap shit
Is that why America's Test Kitchen recommends it? They also endorse Victorinox knives.

>>6532195
If you want to go mechanical, get a Ken Onion Worksharp instead.

>>6532258
https://www.youtube.com/watch?v=h8Yl_Z-oRkU

>>6532258
What's the advantage for kitchen knives over the Chef's Choice?

Nay. Sharpeners like this are OK. But... they don't have any cooling facility and so heat the edge of the blade. A water stone is preferable.

If you have cheapish knives these are fine.

>>6533059
>A water stone is preferable.
I'm willing to try this. What brands/grits do you suggest?

>>6532195
Put a WAY lower quality edge on and, since there's no cooling, can overheat the metal as well. Waterstone or oilstone is much better.

>>6533124
Personally I bought a 1000 and 5000 to use with my Henckel's Professional S knives. This was my first set of stones and first experience sharpening.

The 1000 produces an edge pretty similar to factory sharpness - sharp enough to cleanly slice soft or crumbly breads with a smooth edge.

The 5000 is produces a theoretically sharper edge, but either my technique is shit (after several attempts) or it doesn't make any meaningful difference in practice.

Based on my experience I would recommend getting something like a 300/1000 combination stone, and then branching out from there if you actually feel the need.

During my first attempt sharpening I also kind of fucked up the polish on my knives by laying them too flat on the stone a couple times - so you can see along the sides where they have been scratched. Not a major issue but if you are concerned with getting good results, then having some kind of angle-guide would be a good idea.

>>6532195

There's more bullshit in this thread than on all the grazing land of Texas. Goddamnit, I swear knifefaggots are the worse faggots.

>>6532206
>I'm a huge faggot who knows nothing about sharpening.


Those machines put a 20 degree or 15 degree angle on that blade perfectly and with minimal loss of metal.


>>6532249
>I am a lonely degenerate who lives in a cardboard box and sharpens knives for money

Those guys effectively use the same equipment that's inside the machine - some kind of spinning stone held at an angle.


>>6533059
>has more katanas on his wall than womens' numbers in his cell phone

Holy hell. Okay for cheapish knives? Don't you mean the knees are too pointy?

>>6533537
>can overheat the metal
>heat the edge of the blade

It's a diamond abrasive so there's no overheating risk, you stupid cocksuckers.

To anon: I'd suggest going with the Chef's Choice 1520. That's all you need to know.

And don't turn into one of these weebo knife fetishists. It's an unhealthy obsession. The worst symptom is you spout off utter bullshit about overheating, you start collecting katana's, and the next thing you know you're in a truck stop parking lot guzzling cum in exchange for sharpening your knife on their window edges. Cause 'muh chinese clever.

>>6533556
>my technique is shit
>fucked up the polish on my knives
>sharp enough

You see? This is the idiocy I was talking about. This jackass ruined a set of expensive knives because he got infected with knHIVe faggotry and started fucking around with 5000 (?) year old sharpening technology instead of using the idiot proof machine.

The Chef's Choice will get them sharper than the factory every time and you won't look like that dumbass.

>>6532195

buy a fixed angle sharpener

>>6533586
>I'm a huge faggot

Yes, we know. Why don't you post about your foodie fads from 2005 again.

>>6533598
I find it funny that he's using memes in an effort to fit in but he just sounds like a retard.

>>6532258
OH MY GODS! I WANT THIS
not that there is anything wrong with my stones but... but...this looks so cool

>>6533586
why don't you take a seat and tell us what crawled up your ass?

>>6532195
>electric knife sharpener

No.

>>6533586
I'm so glad you have an outlet for your personality here on /ck/. It allows the rest of us to study an unfettered example of narcissistic self importance from a safe distance.

I sincerely hope that you soon shit out the thing that so recently crawled up your ass and died. It might be easier for you, if you remove the butt plug first though.

Anyone have the Edge Pro Apex?

http://www.edgeproinc.com/Apex-Model-Edge-Pro-System-c3/

>>6533824

I've got the glass stone kit version, it's good. If you sharpen small/outdoor type knives it's kinda pointless but since we are on /ck/ we're talking big chef knives and for that, it's definitely worth the dough.

>>6533830
I was looking at the either their 3 kit or 4 kit, mostly for the 120 grit stone because my dad fucked up a Japanese chef's knife I bought him after running it through a shitty knife sharpener he bought at Home Depot.

http://www.edgeproinc.com/Apex-Model-Edge-Pro-System/Apex-4-Kit-Apex-Model-Edge-Pro-Sharpening-System-p7.html

>>6533858
i have no idea how you'd even go about using that thing but I want sharp knives

>>6533858

Specifically, which knife did he fuck up?

If it's a standard double-bevel chef knife, that kit is fine, probably overkill actually. I can't comment on the default stones as I've never touched them. The most important thing in your case will be the coarsest stone.

>>6533872
https://www.youtube.com/watch?v=CY6DJ0PQxyA

It's pretty easy. Not quite as brainless as it looks in the video, but it's easier to figure out what you're doing wrong with the EP than with learning to freehand from scratch. It took me about 6 months to get good at freehanding, but I got good at EP after sharpening 3 or 4 knives.

>>6533874
>Specifically, which knife did he fuck up?
A MAC Mighty Chef.

http://www.macknife.com/kitchen/products-by-series/professional-series/33-mbk-85-professional-series-8fq-chefs-knife.html

>>6533879
ty friend, I will look into getting a sharpener set

Sypderco works really nicely. A learning curve, but not like whetstone level of delicate.

>>6533598
>>6533601
>>6533623
>>6533642

I don't know if anon is listening, but no one actually pointed out anything that I said was incorrect. I just sound like Steve Buscemi, so obviously, er, something.

Some electric sharpeners have heat issues and will damage the knife; the models you're looking at use diamond abrasives and that's not an issue.

How long the knife stays sharp has to do with the steel, not the sharpening method. Either a knife is sharp at 20/15 degrees or it isn't. The Chef's Choice doesn't have that problem

OP can risk ruining his knives and having a wet, oily mess as he tries to figure out how to sharpen them like Fred Flintstone so he can impress people here. The people here need to explain how leet their method is to justify the investment they made in learning how to do it and the cost of the knives they've ruined in the process.

Note that if you take it to a pro, they are probably going to stick it on the same super-destructive sander they use on barber sheers and lawn mower blades. Bad idea.

The Chef's Choice 15/20 gets it as sharp as anyone here can get it with their stones except no learning, no time wasted, and you can get to cooking rather than admiring your smug look in the reflection of the edge. I taught a six-year-old how to use the thing, it's that easy.

Stone sharpening is a fetish, nothing more. I'm sure there were some who insisted on fighting with swords only after the rifle was invented. The last were the Marmalukes who spent their entire lives training only to be shot down at range by farmers who were only fighting weeds the week before.

>>6534246
>The Chef's Choice 15/20
Does it take a lot of metal off? That's pretty much the only complaint I've heard about the Chef's Choice sharpeners.

>>6532195
Nay. Get a lansky.

>>6534246

All it takes is a few day's practice while doing your normal work to learn how to sharpen a knife, it's not a huge time investment. When you work in different kitchens maybe they will have your electric sharpener and maybe they will have whetstones. You use they tools available, sharpen your knife and get back to work. If you never learned to use a whetstone then someone has to waste their time teaching you when you're both supposed to be working, is a position you think someone should be in?

>>6534691
No.

>>6535214
>a few day's practice
Yikes.

>>6535214
>When you work in different kitchens
That's an entirely different scenario. Yes, a professional chef needs to know how to use all the methods of knife sharpening, including Russian techniques of using a car window. Or just another knife.

I don't think that's what OP is about, however.