Sharp for budget

[Anonymous No.12019319]

Everyone with a 60$ budget can buy this shit below. 10$ more and its more comfy and better.
Starting the HowTo thread in 7-10 days for /k/ and /ck/.

https://www.amazon.com/Professional-Sharpener-Sharpening-Fixed-angle-Whetstones/dp/B074J7DP98/ref=sr_1_1?crid=18J3T80788XXT&keywords=ruixin+pro+knife+sharpener&qid=1552267042&s=gateway&sprefix=riuxin+%2Caps%2C257&sr=8-1
Perfect base for extensions.
https://www.amazon.com/Anself-Whetstone-Sharpener-Sharpening-Grindstone/dp/B013AOVF1U/ref=sr_1_fkmrnull_1?keywords=anself+5000&qid=1552266560&s=gateway&sr=8-1-fkmrnull
You need the 5000 to close the gap between the 1500 and 10000 + flatting the 10000 down befor 1st time use.
https://www.amazon.com/Anself-Whetstone-Sharpening-Grindstone-Sharpener/dp/B01LXY7SCM/ref=sr_1_fkmrnull_2?keywords=anself+10000&qid=1552266591&s=gateway&sr=8-2-fkmrnull
A pretty good stone for mirrow finish (not perfect but its my last stone I use).
https://www.amazon.com/TEMO-Diamond-Lapping-Compound-Syringe/dp/B004HR5PJ8/ref=sr_1_3?keywords=Diamond+Paste+0.5&qid=1552266975&s=gateway&sr=8-3
Make sure to buy the 0.5µ. You need it for stropping. Should last some years.

https://www.amazon.com/Taytools-469638-French-Leather-Custom/dp/B07CQT8P4K/ref=sr_1_11?keywords=leather+strop&qid=1552266742&s=gateway&sr=8-11
I cant find a single leather without the blocks/wood- You will glue it on a wood plate later.

And you need some medical Vaselin, just 10mL or more for stropping/the fine 5/10K stones.

[Anonymous No.12019429]

Please, don't

[Anonymous No.12019436]

Im in !!!
https://www.youtube.com/watch?v=5qm8PH4xAss

[Anonymous No.12019484]

>not learning to sharpen freehand

[Anonymous No.12019525]

>>12019484
>>not learning to sharpen freehand
Its for newfags and I remember my time with waterstones. Needs a lot of practice to get it shaving. And this is fast, only 10min resharpen and you can shave or split hairs.

[Anonymous No.12019538]

https://www.amazon.com/Farberware-5152501-Sharpening-22-Piece-Stainless/dp/B01DB285NW/ref=zg_bs_289864_7?_encoding=UTF8&psc=1&refRID=TD7V2SW5A3SN1WSTBDE8
Just buy these for $17. They never need sharpening. Plus you get three free spatulas and a spoon keychain!

[Anonymous No.12019672]

>>12019538
You can use this set to repair all old knifes you have and the knife is 10x sharper than factory new. I dont like this mentality to but this shit because I love the knifes and cooking with a razor edge.
Pic related buying self sharpening knifes (better go with keramic ones)

[Anonymous No.12019808]

>>12019525
Consensus around these parts seems to be that shaving sharp is too smooth for general cooking, unless you're a sushi chef. What say you?

[Anonymous No.12019822]

>>12019319
hey its me and i just wanted to let you all know im gay btw, not sure if that matters

[Anonymous No.12019827]

>>12019672
Did he get a medal for raping those two kids?

[Anonymous No.12019828]

>>12019808
depends on what you mean by shaving sharp.
sharp enough to cut the hair off you skin or sharp enough to avoid razor burn on your face?

[Anonymous No.12019849]

>>12019808
>What say you?
Are you mental ill or something ? Less sharp = more friction/needed force.
The only shit I cooked today was Yakisoba with 1mm fine cubed garlic and ginger (hard with a dull knife or some factory new), cutting meat, onion... and no problem. Help me to understand your silly question.

[Anonymous No.12019852]

>>12019849
People here often say you don't want a knife to be that sharp, because it won't "bite" into surfaces. I don't understand the reasoning either, that's why I'm asking dude.

[Anonymous No.12019855]

im gay btw, not sure if that matters

[Anonymous No.12019890]

>>12019852
microserrations
people often strop to get it smoother but don't do it properly causing the edge to get rounded off so it looks sharper while being duller.

[Anonymous No.12019892]

>>12019852
Oh, sorry. Ok a edge with breakouts is like a SAW. It catches the tomatoskin and rips it open so the knife can cut it. But the edge is cutting like a saw by removing cells. A very sharp knife will cut skins, meat and everything in its way without destroying parts. Try to cut the inside of a cucumber, it gets wet with a dull/normal knife and a sharp knife lets you cut it clean and as big as you want. And cooking with it is so much fun, just pushcutting meat, a steak or a onion is so a nice feeling.
Pic related: Look at garlic, meat and ginger cutted by a 1 month used knife (just a fresh strop). BTW, stroping works only with sharp knifes and is like getting a sharper knife in 1 min

[Anonymous No.12020070]

>>12019892
>>12019890
So something like a perfectly sharp knife is obviously better, but the average anon is probably going to fuck up their okay knife trying to get there? That's probably where I'm at, I need to get a strop and learn to use it.

[Anonymous No.12020087]

>>12020070
>but the average anon is probably going to fuck up their okay knife trying to get there?
No, i call it fucked up when the knife cant split a hair, only able to pop hairs while shaving. All parts i collected have one goal : Bringing a never-sharpner befor in less than 1h to a ultra sharp knife.
>I need to get a strop and learn to use it.
I can help you with this. What stone do you use for the finish.

[Anonymous No.12020122]

>>12019852
The shaving sharpness will wear out quickly on the board, then the toothiness off the edge decides if you can still cut tomataoes with your chef knife or if you need to break out the serrated knife for that. 1000 grit is all you need for normal stainlless steel.

[Anonymous No.12020124]

>>12020087
I'd have to check, but it's a low thousand, possibly just 1000. I'm guessing I'm a fair way off the point where it'd be worth your time to get into any detail. I got a couple cheap stones to get my knives useable and never got past paper pull sharpness because it was doing the job.

[Anonymous No.12020162]

>>12020124
You should try to find balsa wood (cheaper than leather) and cut it down to 2.5x5" + glue it on a flat piece of wood. To get a grid on the balsa you should use a) a diamond paste or b) a diamond powder with some potrol jelly or vaseline.
a or b need around 3µm or finer.
https://www.amazon.com/Diamond-Powder-14-000-Microns-25cts/dp/B009NA65KM/ref=sr_1_22?keywords=diamond+powder&qid=1552312048&s=gateway&sr=8-22

I made the same and its cheap and should bring the sharpnes you need.
And this to check if you make mistakes (subtitle)
https://www.youtube.com/watch?v=zryU18-GI1U

[Anonymous No.12020165]

>>12020162
Sorry, this is missing
https://www.youtube.com/watch?v=GtA1Uwm03Z0
The powder is perfect for a long time

[Anonymous No.12020240]

https://youtu.be/WBoA8VI6koE
this guy gets his knives sharper than what most people can put on a straight razor.

[Anonymous No.12020287]

>>12020240
Thank you for the Link. Its amazing how diamonds bringing a shaving edge right to the splitting point. The 12C27MOD bites so easy inside a hair and this after every fucking sharpening. Doing the 100% samesharpening with a high carbon steel knife like white/blue paper brings the same sharpnes but without that aggresiv bite because the Chromiumcarbites are missing. Its more of a sliding over the hair and than splitting without going over the full lenght.

[Anonymous No.12020292]

>>12020165
>>12020162
Nice, I would never have thought of using balsa wood. Cheers for the pointers, knife anon.

[Anonymous No.12020304]

>>12020292
If you use the powder its harder to see it because it has no colour. Just take 5-6 drops of Vaselin and pre mix it with the same amount of powder and than bring it on the balsa with 1 finger inside a glove. rest is like yt-link.
BTW, balsa with the shit on it is perfect as a rubber for scretches or patina remover

[Anonymous No.12020396]

>>12019852
A sharper knife will dull quicker and needs more maintenance. Unless you just use the knife for fish, most people recommend 1k or 4k stones at the most.

[Anonymous No.12020409]

why are 99% of face book moms knives so dull you hold the blade and use the handle to hammer finishing nails for their "love live family" wall decorations?

[Anonymous No.12020434]

Just gonna borrow your knife for a sec bro.

[Anonymous No.12020438]

>>12020396
A thinner edge angle dulls faster. You can get a sharp edge without making it thin and it lasts much longer

[Anonymous No.12021937]

>>12020438
This, OP useseverytime the same sharpening angle like the factory. At this point a ultra sharp edge just needs some time to get to the dullnes level of the just sharp edge. This means 2-4 weeks longer use just by going 1 stone finer.

Pic related is 1mm big cubes, and a dull knife has problems with this. Its not cutting cubes, it was overlaying 4-5 thin layers and pushcut just right and frontal in secs. Everyone facebookmom / hunter or friend had so much fun just for using a knife like this. Most wouldnt belive it

[Anonymous No.12022792]

/k/ reporting in. Whats up virgins?

[Anonymous No.12023311]

>>12019319
The day someone looses a finger
https://www.youtube.com/watch?v=Kry8tD-bz7I
Ibf, knifeporn

[Anonymous No.12024702]

Thanks for sharpening my knife! Check out this sweet new chopping board I got.

[Anonymous No.12024729]

>>12023311
*loses

[Anonymous No.12024911]

Eurofag here. I love sharpening blades In general and with a little practice and info anyone could do it freehand. I only use non stainless knives (high Carbon steel is the name If I remember right) and sharpen them on a 2 euros Chinese shop water stone. With a couple of minutes sharpening they get as sharp as I need (high Carbon is easier to sharpen compared to stainless but this is my personal opinion) . Maybe I would need something sharper for sushi but I'm not into it yet. Long story short you can get your knives sharp enough for 2-3 € once you get used to a water stone. One will last more than a year of heavy use.

[Anonymous No.12024958]

>>12024911
Fucking based 911 poster, heres your (you)
>Long story short you can get your knives sharp enough for 2-3 € once you get used to a water stone
>once you get used to a water stone
>once
And Im sharpening knife at a high end level for a knife maker befor the knife gets to the customer (cost >400$). And now ? Doing this over and over again, no wear up for the stone, no fucked up edge and it goes on.
Im so happy that you can use a waterstone, I mean your not a retard ? Well done, take that (you) and stay at you nigger tier 2$ waterstone and your butterknife

[Anonymous No.12024973]

>>12024958
>your not a retard
>your
Found the retard.

[Anonymous No.12024983]

>>12024973
well, phoneposting 4 life :3

[Anonymous No.12025193]

>>12024911
"carbon steel" is the term you're looking for.
"high carbon" just means the steel has >0.6% carbon content

[Anonymous No.12026918]

>>12025193
carbon 4 life !

[Anonymous No.12027154]

I ruined my shun classic chef 8" because the faggots at knife store never told me you had to sharpen weeb knives differently. I used it for a couple years in restaraunts and it never held an edge, and even experienced cooks who showed me how to hone it and stuff never mentioned theres a particular way to sharpen jap knives vs. German.

Anyways, can i send it back to get fixed ? I heard its a bitch and you need to take alot off the blade. I have a wusthoff now with non meme edges that i can use meanwhile but the shun is kinda sentimenta

[Anonymous No.12027172]

>>12027154
Do you need help to repair it ? Send a close-up edge

[Anonymous No.12027826]

>>12027154
what do you mean by a particular way to sharpen?
I hope you didn't sharpen both sides of a single bevel edge because that would have been an obvious thing to not do.

[OP No.12027932]

>6-8 yo old knife
>original factory grind
>badly grind at base
>bend tip
>unable to cut paper, bacon and everything else

[OP No.12027938]

>grinding down with a 160 stone (jis japan)
>+3° higher angle
>10min

[OP No.12027941]

>800 grid
>4min
>cutting paper without problem

[OP No.12027956]

>1500 and 5000 grid
>8min total
>cutting phone paper (and with strop hairs)
>perfect for cooking

[OP No.12027973]

>polishing with 10.000 grid and diamond slury
>4min
>2min stroping on 0.5µm D lether (not full polishing)
>splitts hairs
Perfect for a 22-23° edge
Next time sharpening means just going with 2 stones and stroping and thats it (10mins)

[Anonymous No.12028110]

Bringing a cheap INOX knife to split a hair

[Anonymous No.12028796]

nice op

[Anonymous No.12028824]

>>12028796
Why ?