/ck/ - Food & Cooking

i want that thing

i have this old timey thing wood thing with stone wheels i stole from my grandma

stones seem like a major pita

and i'm not so poorfag that i can't afford a new knife when it's thinned out and curved after a few years

Depends

You have to have the right stones. There are a lot of lies that get repeated in the knife part of the internet and one of the worst is "you don't need a coarse stone, you should get a 1.2k and a 6k". This is wrong. Everyone needs coarse stones, ESPECIALLY people who are new to sharpening.

You have to know, on a conceptual level, how to use the stones

You have to maintain the stones (unless diamond, which I consider a "stone" for purposes of this discussion since it is essentially used in the same way). This is a time sink.

You have to have the muscle memory and the patience. Patience is on you, muscle memory means sharpening relatively frequently, not once every six months. If you are a home cook, "relatively frequently" will be far in excess of what is really necessary for knife maintenance given the actual demands placed on your knives.

Many, many people buy bench stones, use them a bit, the initial motivation wears off, and then they never bother. Many many knife hobbyists on the internet who *do* use bench stones downplay the time requirements, exaggerate their own proficiency, and exaggerate the actual condition of the knives in their own homes, due to peer pressure and e-peening. The problem is that doing a really basic job of freehanding is actually pretty easy to do in the most basic way, and, beyond that, nobody is using SEM photography of their own work because it's not practical.

But getting beyond "basic" is going to be necessary if you really want this to be worth the time. Otherwise you're just expending more energy to do an edge that cuts, is mediocre, but mediocre in a different way than Chef's Choice with more Trivox. Because it's mediocre in a different way, knife hobbyists will claim it's "better" and "now you're on your way to being One Of Us". But mediocrity is mediocrity. If you don't intend to go full autist, you should just do it the easy way, e-peening and internet lies are kind of a shitty way to have a hobby desu senpai

>>8887759

Bench grinder, son

buy a new fucking knife dumbass

the only knives that need to be maintained are proper survival knives used for camping and bushcraft

>>8888754
First bit coin then dog coin now "CDN$"? I mean what the fuck is that even? Cooking dollar neocoin? And Amazon is even promoting it?

These novelty crypto currencies have gotten completely out of hand.

>>8888763
>not using trumpcoin

>>8887759
unlikely its a matter of sharpness, but geometry. your sharpener has straight vectors and rips material from the blade, and assuming its a carbide/ceramic mix, uses the ceramic to clean the edge a bit. sharpening on stones creates a more oval bevel, which is associated with flow and robustness

being said, stones will go down to a finer grit than that system, and can ultimately become both a sharper and more robust edge

Either one of these and/or a metal grinder.

>>8887759
just as sharp depending on how fine of a grit you get. get it sharper by stropping it afterwards.
biggest advantage is you dont wear down your knife too much like electric sharpeners

>>8888729
>not using waterstones
>not knowing what a weeb is
>shitposting on my comfiest board

>>8887759
my mother had a sharpening tool like that and it was utter trash. obviously yours can be better but i feel like you wouldnt have made this thread if you were happy with how sharp your knife gets. with sharpening stones you can basically control how sharp you want your knife to be, if you go full autism mode with like 4 stones getting extra extra fine you will have basically a razor (at least for a view uses). i have two stones and my knife feels factory new whenever i use them (once every 6 months or so)

I guess i'm retarded, but for a home cook, OP's pic is perfect and will last forever...

>>8887759
Get one of these systems and you can sharpen a spoon if you wanted to....