whetstone

[Anonymous No.10779724]

any tips for sharpening w/ these bad boys?
I got some stones 400, 1000, 3000, and 8000.
how wet do I keep them?
tips on keeping an angle?
variance on angle ok?
pressure tips?

[Anonymous No.10779727]

find a google video. I'm tired of trying to help. 1000 times is enough for me.

[Anonymous No.10779733]

>>10779727
p-please, I'd rather read an anon's post than watch some jewtube soiboi shill a brand of stone.

[Anonymous No.10779764]

>>10779733

It's the better way to learn, if you're a visual learner.

https://www.youtube.com/watch?v=t39rhQs6Hqc

The keys are keeping your wrist from breaking plane. Laying the blade down on the angle it was made for(the water just beads out at the point of contact at the right angle, you see a little squirt of water). Keep that angle while you gently work the entire edge up and down the blade 3-4 times the 3 to 4 times on the other side.

Then switch grits to the fine side, do the same thing. Then you get a strop or a piece of denim, coat it in polishing compound and deburr the edge of the knife. That's when you can use it to shave your arm hair.

https://www.youtube.com/watch?v=une4Zp75gWU

[Anonymous No.10779780]

>>10779733

Also german and english tool/cutlery steel is usually sharpened at a much higher angle than japanese carbon steel.

[Anonymous No.10779789]

>>10779724
get a drystone instead.

[Anonymous No.10779805]

>>10779724
Variance is not okay unless you have a knife that's specifically ground at slightly different angle at the tip than the heel.

[Anonymous No.10779835]

ok, how do I maintain an angle?

[Anonymous No.10780288]

>>10779764
>counting strokes

[Anonymous No.10780295]

>>10779724
always make sure to hold the blade perpendicular to the stone

[Anonymous No.10780299]

Just throw it away, if your knife goes dull it's time for a new one.

[Anonymous No.10780341]

>he needs a $500 nippon desu wasabi stone to maintain his $9000 knives
>he still can't cook
I am a better person than you because I have cheap shit. I eat out of boxes and I shop at the worst stores, almost everything I do is centered around fears of seeming "pretentious" or "putting on airs". I am a good cook because I get by on terrible equipment. By "get by" I mean I ruin food a lot and pretend it's some kind of accomplishment.

Nice things are a scam and putting in any effort whatsoever on personal matters, other than "how badly can I behave on the internet without my ISP sending me a threatening letter", is for stuck up elitists who think they're better than us. By "us" I mean an imaginary "real America" where shallow machismo reigns, women are property, and minorities know their place

[Anonymous No.10780374]

>>10780299
Just wipe with the whole roll and throw it away.

[Anonymous No.10780377]

>>10780288

How do you start a rookie out? There's a way to do it, and there's a way to learn how to do it. Savvy?

[Anonymous No.10780380]

Pirate Murray Carter's blade sharpening tutorial DVDs. There's about 4 hours of sharpening autism to enjoy.

[Anonymous No.10780383]

>>10780374
I keep a stack of brand new pants by the toilet so I can wipe with my pants, throw out the old pair, and put on a new pair.

I also throw away the belt every time I unfasten it.

[Anonymous No.10780384]

>>10780341

That post once made sense, but has been corrupted by either drunkeness or psychopathy.

[Anonymous No.10780386]

>>10780377
Form a burr on one side, then do the other side

The number of strokes is irrelevant

[Anonymous No.10780389]

>>10780386

So when you started out, you knew how to feel the burr turn?

[Anonymous No.10780393]

>>10780386

Maybe you don't even feel it now.

[Anonymous No.10780396]

>>10779724
how poor do you have to be to have the need to sharpen knives?
get this shit off my fast food board

[Anonymous No.10780397]

>>10780389
When I started out I didn't know anything

If you haven't formed a burr, it's too early to flip. Doesn't matter if you did 20 strokes or 2000 strokes

Form the burr, then flip

Once you've figured that out, work on reducing the number of strokes required to form the burr. That is the only time you would do anything that could be considered "counting strokes", but you're "counting" to improve your own efficiency, not as a criterion for when you've done an adequate job

Once you've brought it down to something reasonable, work on not forming a perceptible burr to begin with, but that's for much later. Starting off, a burr is your indicator

[Anonymous No.10780401]

>>10780396

How poor do you have to be to live in this level of ignorance your entire life. These knives are cherished to most chefs who make hundreds of thousands of dollars a year with them.

You sound like a fucking trailer park sister fucker.

[Anonymous No.10780405]

>>10780397

You don't see a burr, you feel it. How do you teach that? Hence the point I was trying to make back at sharpening 101.

Do you give a shit that people learn here or are you just trying to prove you can sharpen shit?

Don't you give a fuck about people learning here?

[Anonymous No.10780409]

>>10780401
You're retarded as fuck dude

[Anonymous No.10780411]

>>10780401
>forming an emotional bond with a piece of metal
yeah, i'm the joke here
therapy is available for you, dude

[Anonymous No.10780412]

>>10780405
By using your hands. If you can't feel a burr, learn to feel it. Counting strokes is fucking stupid.

Look at it this way: if you're teaching a kid to drive, what's your criterion for success:

1. The kid drove from Point A to Point B without crashing or getting a ticket

or

2. The kid drove from Point A to Point B at an average speed of 54.7 mph

Counting strokes is the equivalent of (2)

[Anonymous No.10780415]

>>10780412

Do it your way. You assume a lot from a student.

[Anonymous No.10780417]

>>10780411

emotional bond? It's a scientific simplicity, dipshit. Martensite, austenite, it's all very hard and very simple to understand. Don't be a fucking kid.

[Anonymous No.10780418]

>>10780415
You mean I assume a student should be able to learn the bare essentials for getting the job done? Yeah, I do that.

Keep on giving out participation medals though, I'm sure you'll end up with a lot of confused and frustrated students and isn't that the point of knife autism? To make this an exclusive elite club and wield terminology like a weapon to haze others online?

God forbid anyone actually learn anything.

I bet you're one of those assholes who recommends that beginners start off with 8000 grit stones because "you make a mistake"

[Anonymous No.10780426]

>>10780418

I just wanted to give an idiot with a 300/1000 stone a chance at not making a convex shit blade for his first sharpening experience. You're trying to read some fucking psychology into this like a midnight weirdo. I was trying to simplify shit for a newb. You're the fucking guy that "needs to be right". You're not wrong, you're just not mentally healthy in my opinion.

I know how to sharpen shit, you do too it seems, but this guy is entirely new. Can't you relate?

[Anonymous No.10780428]

>>10780417
>>10780418
Yep, looks like I was right
>durr muh carbides, muh eutectoid properties
While you're tipping your fedora at the stupids, I'm trying to help people learn. See your problem is you can't differentiate between "stupid" and "ignorant" so you treat students as though they are an inconvenience to you, and simultaneously withhold critical information like burr formation, while throwing around extraneous trivia like the terms for steel micro-structures

You are an absolutely horrible teacher

[Anonymous No.10780432]

>>10780426
>I just wanted to give an idiot
Yeah, everyone who doesn't spend all day on KKF is an idiot, unlike you

Everyone should expect to make some mistakes when sharpening, this is why people are not supposed to practice on $250 knives

Also, go to bed luthier guy, you're drunk. Again.

[Anonymous No.10780433]

>>10780428

I tip my fedora to you, weirdo.

[Anonymous No.10780435]

>>10780428

I got a bowler here I think.. let me frisbee that at you.

[Anonymous No.10780436]

lol sharpening

it doesn't matter how sharp things are when you're strong

tear animals in half with your hands like they're a puny phonebook

[Anonymous No.10780457]

For the future and your reactions to stimulus..

https://www.medicalnewstoday.com/articles/320508.php

Have a look, see if you conform.

[Anonymous No.10780474]

>>10780436
I tore up your mothers vajayjay last night, tbqh.

A quick knife question that doesn’t deserve its own thread: Wüsthof in the dishwasher – y>>10780457
ay or nay?

[Anonymous No.10780477]

>>10780474
nay. it might scratch something valuable, like your dishes. wusthof belongs in the rubbish bin.

[Anonymous No.10780479]

>>10780474
Accidentally clicked another post. Should read: Wüsthof in the dishwasher – yay or nay?

[Anonymous No.10780493]

>>10780479

These people offer the dumbest advice. Your knives will sit in their fucking bin and do nothing else but get washed. Why are all of you people so fucking stupid? This place is a trailer park of idiots.

[Anonymous No.10780525]

I've always wondered why you people are atypical psychopathy. Are you ALL weird people or just the outspoken?

[Anonymous No.10780665]

OP will most likely have left by now but whatever.I second the notion ow watching sharpning videos. good ones are the ones from Korin Knives, Japanese Knife Imports (Jon Broida), the Kramer sharpening videos and the holarious Global video with the old japanese dude. Only caution would be to disregard any advice to stack coins or other shit under the blade for keeping the angle, that is more of a hindrance. Look up what a 15 or 20 degree angle looks like and try to hit that with your blade.

[Anonymous No.10780667]

>>10780479
>yay or nay

[Anonymous No.10780713]

@10780477 (no (You) for you)
Thanks for your help, snobby cunt. Now fuck off and let the grownups talk, you lonely wanker.

[Anonymous No.10780715]

>>10780493
That’s what I though but why do some people tell you not to put your knife in the dishwasher?

[Anonymous No.10780743]

>>10780405
>Do you give a shit that people learn here or are you just trying to prove you can sharpen shit?
>Don't you give a fuck about people learning here?
Huh?

[Anonymous No.10780755]

>>10780479
>yay

[Anonymous No.10780759]

>>10780713
>@10780477 (no (You) for you)
>>10780477
Here's your (You)

[Anonymous No.10780778]

>>10780755
Thanks.
>>10780759
But he wanted my (You), not yours

[Anonymous No.10780796]

>>10780477
have another (you)
@10780778
denied

[Anonymous No.10780889]

>>10780383
kek

[Anonymous No.10781221]

>>10780715
It can rattle around and clank up against forks an shit

[Anonymous No.10781773]

>>10780411
I'm going to form a physical bond between you and this piece of metal if you don't shut the fuck up.