/ck/ - Food & Cooking

>>9895407
Might help if you told us what brand it is.

All it has is a '&' on the base of the handle... I'm suspecting cheap and shit quality...

>>9895407
it should be angled at 120 degrees, like any knife

>>9895426
>120 degrees
Idiot.

That's a honing rode. You won't sharpen a thing with it. Its meant for honing an edge, not creating an edge.

Stone then hone???

>>9895407
Put a Euro style knife on the stone or the steel at a 90° angle, then halve that, then halve that again - Wa La 22,5°, an excellent angle for such knives.

Sharpening a knife is a meme activity

Been trying for a 20°

>>9895462
>meme activity
Retard

>>9895435
this.

>>9895456
If you're using stones, 800-1000, 2000-3000, then 6000-8000.

Or 1000/6000 combo stone if you're cheap.

Honing between sharpening can be done with a honing rode, but the initial honing will be done on the 6000-8000 grit final stone, unless you've got a particularly hard steel, then you might want to go up to 12000 grit with 30000 grit honing stone.

For a beginner 1000/6000 King combo stone is your best bet.

>>9895513
Anything above 2000 or 1500 is wasted on a Euro steel knife.

>>9895879
European steel is the highest quality in the world.