knife maintenance

[Anonymous No.12064052]

How do you maintenance your knife Anon ?

[Anonymous No.12064076]

whoever filmed this must've had some form of neurodegenerative disease because holy fucking hand shaking, jesus, get a tripod.

[Anonymous No.12064086]

>>12064076
absolute this. I was hypoglycaemic AF waiting until the sugar kicks in :(

[Anonymous No.12064106]

I don't. I just buy a new one when it gets dull.

[Anonymous No.12064124]

>>12064106
Thats my /ck/ !

[Anonymous No.12064143]

>>12064106
>>12064124

Retards

[Anonymous No.12064151]

I resharpen with my wicked edge knife sharpener.

[Anonymous No.12064170]

>>12064052
double sided sharpening stone and honing steel. I have okay knives not top tier brands but not bought in a supermarket either. sharpen them every couple of months and the steel helps keep the edge in shape. only exception is if I do something stupid like start cutting through bone or something but even that isn't such a big deal.

[Anonymous No.12064190]

>>12064052
i sharpen it on the bottom of a mug. works really well

[Anonymous No.12064217]

>>12064190
Sure, everyone doing it

[Anonymous No.12064223]

>>12064052
We use this for our cheap ass kitchen knives works great.

[Anonymous No.12064239]

>>12064052
that guy needs a drink

[Anonymous No.12064264]

>>12064239
Fixed.
Im using just 10.000 stone and resharpen when the edge cant shave hairs. Bringing it back to splitting hairs needs 10mins.
>>12064217
Im not happy someone uses my images for B8

[Anonymous No.12064289]

>>12064264

It's stupid to use anything other than 400/1000 on cutlery. People who do mirror finishes on rounded garbage sharpening are idiots. You're not shaving a face, you're cutting meat, tomatoes and other shit.

[Anonymous No.12064329]

>>12064289
>you're cutting meat
Yeah, I know the feeling when you cut meat meat with a sharp, shaving sharp and hairsplitting sharp edge. Last 2 are so much fun and making cooking so enjoyable.
Pic related the first cuts after sharpening, damn its so sexy ! Just pull it and you get thin 90° slices :3

[Anonymous No.12064345]

>>12064143
Hey FUCK YOU. I was the first guy you quoted and I didn't say SHIT to warrant that response. You better apologize.

[Anonymous No.12064353]

>>12064329

"Shaving Sharp" isn't actually sharp to most people. They end up with a convex edge that at the tip will pull off hairs, but won't actually cut with authority. You need a real, not convex, not concave blade with a burr on it that will cut everything. Most people don't understand that and just keep wiping their knife on a polished edge until it's a mirror.

[Anonymous No.12064393]

>>12064353
I know how to sharpen knifes. Im going with the fixed angle and giving it a stone polish and a very short finish on diamond strope/lether
Splitting hairs means splitting hairs

[Anonymous No.12064397]

>>12064393

What colour is your polishing compound?

[Anonymous No.12064460]

>>12064397
Anon, industry diamonds are white :3
Its the 0.5µm but I should get the 1.0µm next time

[Anonymous No.12065815]

>>12064052
I'm about to get a whet stone.

[Anonymous No.12065826]

I’ve used every combination of whet stones under the sun but nothing has been as reliable and convenient as this Chinese $5 thumb knife sharpener I bought on amazon

[Anonymous No.12065914]

remember to buy fake damascus rat tail china knife

[Anonymous No.12065937]

>>12065826

Don't do this, but learn that green sharpening compound is how to tear off the burr none of your stupid pricks have even learned about yet. You're all stupid kids so far.

[OP No.12066011]

>>12065937
Had the Green Compound as a powder (chromiumoxide) direct with my 1st stone 2years ago. Its perfect to kill the burr but Thats it. It went to the trash since I bought Diamond powder

[Anonymous No.12066015]

>>12064052
I get a new one every fortnight. They're only $3 each, it doesn't exactly break the bank.

[Anonymous No.12066138]

>>12064151

[Anonymous No.12066145]

>>12064353
>You need a real, not convex, not concave blade with a burr on it
A burr is the last thing you need on any knife. A burr or a wire edge consists of tiny metal shaveings that were gouged from the steel by the abrasive particles on the stone, but did not fully detach from the apex of the edge. Cut something with a burr on your edge and those things detach over time, land in your food and ruin the edge in the breaking off process.

I think whaat you mean are microserrations, like the ones a not too fine stone leaves on an edge. Those have nothing to do with a burr.

[Anonymous No.12066146]

>>12064151
I just use a diamond stick, you can usually use that.for like a year before real sharpening comes into play.

But i do have a similar contraption like this in order to sharpen my knifes.

[OP No.12066184]

My fucking feet looks like hair insel syndrom :(
Fucking shaving for test and letting this white spots back. I should stop befor summer starts

[Anonymous No.12066355]

>>12064052
Hi. I primarily use an 8" ceramic knife. I have been using it daily for two years and it's just as sharp as when I bought it. I just use a wooden cutting board and I never drop it or use it for retarded non-knife (not cutting) actions. They're really great if you're not a clumsy person. If you are a clumsy person, I wouldn't recommend them.

[OP No.12066381]

>>12066355
Imagin sharpen a ceramic knife with the edge pro and ultra fine stones and strop. Damn...overkill

[Anonymous No.12067260]

>>12066138

Yea it hold it at a perfect 15 degree angle.

This thing is the best sharpener I ever owned.

[Anonymous No.12067295]

I rub it against some rough stone tiles outside my house for a few seconds
Works perfect

[Anonymous No.12067396]

>>12067295

Like a caveman would.

Its 2019 btw People know to actually sharpen knives.

[Anonymous No.12067431]

>>12066146

Yea I also use a diamond steel to realign the edge every once in awhile.

About once a year I sharpen my knives fully. From 200 grit up to 1000

[Anonymous No.12067783]

>>12064052
how do you cope with your advanced parkinsons?

[Anonymous No.12067798]

>>12067783
Im fine and working with chemicals every day...
But I was hypoglycaemic and had the phone in the left hand. Thats the problem with lazy cooks :3

[Anonymous No.12068264]

>>12066145

Jesus dude, the burr is what you pull off with a compound. You didn't get that. You create a burr then tear it off with leather and a compound. The only choices you have are the grade of stone and the grade of compound used to take the burr off made by that stone.

[Anonymous No.12069400]

You dont use leather or compounds on kitchen knives.

Stropping leathers with small micron grits are only for polishing the edge of a knife. Its for really fancy knife sharpening which I know how to do.

But if you are just sharpening for kitchen work you dont polish the edge to a mirror finish on a strop.

A burr can be made at any grit level. And its proof that the knife is actually being sharpened. If you are not making a burr from the very first grit then you are not sharpening the knife. You dont stop with the first grit till you create a burr all along the edge. Then you go to each progressive set of stones and grind it down also creating a burr with that set of stones.

[Anonymous No.12069920]

1000 grit water stone and freehand because I'm not a retard with Parkinson's. Anything more is just hobbyist wank unless you actually need paper thin cuts of whatever for some special plating you're trying to do. Jigs are bullshit, pull throughs are worthless and if you think you need a strop or 30k grit stone to pull the burr off a knife, you don't know what you're doing.

[Anonymous No.12070444]

>>12064223
>we
Why are codependent retard couples lurking /ck/?

[Anonymous No.12070449]

>>12069920
>hey everyone look how simultaneously advanced and casual I am
>everyone should use my way because my way has best potassium and all other ways have inferior potassium
Yep, you're definitely an opinionated "knife guy"

How does it feel that people are nice to you at work mostly because it's less effort than worrying about being on your bad side for the day you inevitably go postal?

[Anonymous No.12070484]

3m lapping film on marble plates. Bought a shitload on ebay. Work well for restoring razors too.

[Anonymous No.12070626]

>>12069920
the weeb has spoken
Press F to stop his shitposting on /ck/

>F

[Anonymous No.12070635]

I used to work this place with fake marble composite stone/quartz counters with a medium bevelled edge. They were perfect for sharpening a knife up quick, few strokes, razor sharp again. I've some stones, like 600, 1200. 2000, 6000 grit. Pretty much only use the 1200 in the kitchen unless I'm trying to do some hobby tier shit for the fuck of it.

[Anonymous No.12070641]

>>12068264
??? That is exactly what my post said, you neither want nor need a burr on your blade. if you have a burr left after sharpening you have fucked up.

And yes, buffing or silicium/chromium dioxide compund on a leather strap can be used to remove the burr. For cooking purposes it can do too good of a job and leave the apex of the edge too smooth, without any microserrations. I prefer getting rid of the burr by "wiping it off" on the stone itself, with lengthwise passes of the edge at a slighty higher angle than the one you sharpened with, then pulling it through a bottle cork a few times.

[Anonymous No.12070688]

>>12069920
Precisely

[OP No.12070691]

>>12070641
>I prefer getting rid of the burr by "wiping it off" on the stone itself
This, but you need to do it or the knife cant cut paper. This kind of burr cant be remove with stroping.
>with lengthwise passes of the edge at a slighty higher angle than the one you sharpened with
Higher angle means you make a 2nd microedge.
Make sure to grind down to that level when you sharoen next. This is OK for fixed angle frinder but please not with free hand

>>12069920
>strop or 30k grit stone to pull the burr off a knife, you don't know what you're doing.
KEK, you can do both.
Perfectly removing the burr with a very fine stone and smoothening the edge (without polishing) with the strop.
>I'm not a retard with Parkinson's
underage but ok. Im sharpening the knife to its limit and giving the edge the steel deserves. You dont but you judge others. Fucking Looser ()pic r.

[Anonymous No.12071033]

>>12064052
1000 grit king stone and 6000 grit king stone then leather

[Anonymous No.12071480]

>>12071033
Do you use pure lether or some compound on it?

[Anonymous No.12071542]

You need to do at least 4 different polishing compounds if you want a real mirror edge. And its only for making really expensive knives look fancy. Not cooking knives but hunting knives

I use 8 different diamond stone grits for my kitchen knives but dont do the last 4 mirror polishing compounds on leather.

[OP No.12071606]

>>12071542
Yeah, Im using just 1 stone and 1 compound.
Pic related >>12071480 has a 10.000grid and 0.5µ strop. Mirror edge is OK for knifes with a bigger edge. Im unable to see the edge on this 12C27MOD so I dont care.

[Anonymous No.12071608]

>>12070626
>>12070449
I'm just sick of seeing people tell new guys they NEED $800 worth of stones and jigs to get a sharp knife when a $25 one and some practice is more than enough for those just wanting something that isn't a glorified butter knife.

>>12070691
I never said you couldn't do it both ways, I said if you think a strop is required then you need more practice.

[Anonymous No.12071683]

>>12071608
>I never said you couldn't do it both ways, I said if you think a strop is required then you need more practice.
Yes, taking a shaving sharp knife and strop it 30 seconds to bring it to hairsplitting is a waste of time... I mean 30 seconds !
Jokes away, youre right about it. Bringing a knife sharp without stroping isnt hard after a few times but the strop is your friendo :3
>I'm just sick of seeing people tell new guys they NEED $800
My set cost 50$ and has 8 stones and multiple strops. So what do you mean for that price getting a splitting edge ?>>12064393
Just buy 1µm Diamondpowder for 5$ and balsa wood for 2$. Now you have so much strop to make presents
TFW vegs are ready but the meat is frozen

[Anonymous No.12071698]

>>12070444
>Couples
It's called roommates. Fuck codependent coupling.

[Anonymous No.12071717]

8000 grit wetstone and I use a steel between taking it to the stone. My knives do also see much heavier use than your average home cook's though.

[Anonymous No.12071728]

Normal maintenance with a DMT extra-fine diamond steel. Sharpening with Chosera waterstones (300, 1k, 3k, 5k). I was going to buy the 10k but I never bothered since the 5k is plenty good enough for my needs. I also have a DMT extra-coarse plate for flattening the stones and reshaping bevels if need be.

[Anonymous No.12071729]

>>12071683
KEK hard !

[Anonymous No.12071753]

What's a good beginner's sharpening set? Preferably diamond. There's so much conflicting information out there. You have some people saying all you need is the bottom of a mug, other people saying if you're dropping a couple hundred dollars you might as well be ruining your knives.

[OP No.12071768]

>>12071753
>You have some people saying all you need is the bottom of a mug
Need help about it? Give info
>cost
>sharpnes goal
>your skill
Pic related some troll made a bait for newfags with my old images >>12064217

[Anonymous No.12071794]

>>12071753
What are your goals? If you just want to maintain your knives for cooking then the bottom of a mug really is sufficient. If you want to enter competitions, get into it as a hobby, etc, then you can go full gearfag on it.

What is your interest/need level?

FYI, I cook for a living, and >>12071728 is what I use. I need my knives sharp for work but I don't sperg out about it.

[Anonymous No.12071805]

>>12064052
>>12071753
Anyone that actually wants to see how to sharpen shit should check out Outdoors55 on youtube. Guy makes great sharpening videos.

[OP No.12071809]

>>12071794
>I need my knives sharp for work but I don't sperg out about it
>I cook for a living
That means sharpening time is kind of working time. Nobody woud do fancy shit with a knife and beat it up the next day.
So youre a cook?

[Anonymous No.12071823]

>>12071809
I'm a caterer. Rich people pay me a lot of money to cook for their weddings and parties and whatnot.

[Anonymous No.12071832]

i use a belgian coticule sharpening stone, and then every now and then a honing steel. i also have an artifical two sided sharpening stone, that i use when a knife is too dull for the coticule.

i also know a coticule is overkill, but i'm a sucker for naturual stone, since i'm a stone mason/carver.

[OP No.12071835]

>>12071823
Nice to see high skilled cooks here. You should start a recipe collection for the fast food heros next time :3

[Anonymous No.12071849]

Ceramic sharpening rods are a real thing so the Mug sharpining is a bit of a Meme.

You are not going to use a coffee mug on your best kitchen knife. Maybe on your camp knife in the bush when you have no better option.

[Anonymous No.12071860]

A Norton tristone with Coarse, Medium and Fine stones will do for most people who want to freehand.

[Anonymous No.12071867]

Edge pro and Wicked edge are both really good sharpeners for people who dont want to freehand.

They maintain the angle for you while you use the stone on the knife.

[Anonymous No.12071880]

are there places that do sharpening for you? I have a weapon knife I want sharpened perfectly

[OP No.12071886]

>>12071880
than do this >>12071867 or buy the same knife again (thats pretty ck)

[Anonymous No.12071903]

>>12071542

Who taught you that a mirror finish on anything other than a chisel for carving wood is wanted? Jesus Christ, you people understand nothing about cutting vegetables with metal.

[Anonymous No.12071916]

>>12071903
Not the guy you're irrationally angry at, but mirror finish is something that just kinda happens with some stones on some knives. You're not going to get mirror on a honyaki single bevel using splash-n-go medium grit stones, but some of the muddier stones that are supposedly 1.5-2k can get you something approximating a mirror polish on slightly softer steels, and that's about where your average home cook would want to stop anyway

[Anonymous No.12071919]

>>12071542

I guess non tradesmen get tricked by the idea of a "razor" finish? Mirror means sharp, right?

[Anonymous No.12071922]

>>12071903

I only go up to 1000 diamond grit with my kitchen knives. Its good to have a bit of tearing action along the edge.

[Anonymous No.12071925]

>>12071880
Yes you can send your knife off to have it sharpened and they will put a mirror polish on it and send it back.

[Anonymous No.12071928]

>>12071916

It's about Rockwell hardness and the medium you're using on it. I get that. Some things work better on very hard metal and different metal than others on lower RH. It's just metallurgy.

[Anonymous No.12071930]

>>12064151
In a similar vein...

[Anonymous No.12071934]

>>12071922

This is what I want to hear. A clean edge with a small micro serration. Perfect.

[Anonymous No.12071938]

>>12071925
what company?

[Anonymous No.12071939]

The worst thing for a kitchen knife is a wire edge.

A skilled sharpener will know how to create or avoid a wire edge.

In a kitchen you need the true edge because its much more durable. A wire edge is very sharp but dulls fast.

We had a guy come and do our knives at work and he put them to a belt grinder and used a number of grits of belts but each time they had a horrible wire edge so he had to come back in two weeks to sharpen them again.

Job Security.

[Anonymous No.12071947]

>>12071928
Putting "just" in front of a sentence or word doesn't automatically make it trivial. If details didn't matter we wouldn't have terms like "rockwell hardness" because there'd be no point.

[Anonymous No.12071949]

>>12071938

Gosh, I never did it myself because I have my own equipment. I know some youtubers have their own thing.

I see people setup their table and sharpen knives at flee markets.

If do a search you might be able to find someone local.

[Anonymous No.12071954]

>>12071947

You're right, it's like dealing with lead vs. diamond. One is ductile, one isn't. That's what I meant. The harder the more brittle.

[Anonymous No.12071968]

>>12071939
I stabbed a nigger a few years ago with a very thin edge. The edge hits the Zipper on the jacket and bend over to a burr. Possible a wire edge like your pic. Since that day the angle is 3° higher to avoid this

[Anonymous No.12071972]

>>12071938

This old guy has a youtube and goes to flee markets and does knives on a wicked edge.

https://www.youtube.com/watch?v=ssQn3JXYCa4

[Anonymous No.12071977]

Do we need to get into autensite and Martensite tonight?

[OP No.12071987]

>>12071977
If you want, I can login inside my university bib for chemistry and screen it

[Anonymous No.12072000]

Wire edge cuts really deep into cutting boards.

You can feel a wire edge when you chop because it feels like its cutting the board. But if you put a true edge on the same knife it will be just a sharp, it will glide and slide around the cutting board and the edge will be more durable.

[Anonymous No.12072016]

>>12071987

The general question is if hardness is worth the brittleness in whatever device you own. A chisel or gouge will always favour hardness verses flexibility. What is your RHS on your cutlery?

[OP No.12072065]

>>12072016
>What is your RHS on your cutlery?
For pic related >>12071480 its 58-59HRC and for pic related >>12064393 (1095, combat knife, 61HRC handmade).
The rest is unknown. Pic related >>12064217 is below 55HRC and has the SAME finish like the others. I can say that the harder knife holdes the edge longer and take some beating (carving wood, bones or cans) but its harder to sharpen, even the steel is well known for easy sharpening.
Hardness/brittleness is more the physical/chemical properties. Thats the reason some knife with high end CPM steel are harder but not brittle. Take the M390 CP, it wont break at 61-62 HRC and can beat every jap knife at 64HRC and has more that 2x edge retention.

[Anonymous No.12072067]

>>12064106

Make sure you give the old one to salvation army so I can buy it for a $1 and resharpen it.

[Anonymous No.12072087]

>>12064052
Keep it clean by hand-washing it and towel drying immediately, sharpen every other time I use it with a sharpening tool, and I polish her with mineral oil once a month. The last step is probably not doing anything but I like doing it anyway.

[Anonymous No.12072097]

>>12071717
tha is way, way too fine for any knife soft enough to be kept in shape with a steel. 800-1000 grit would be more appropriate.

[Anonymous No.12072115]

>>12071938
>what company?
Join the www.kitchenknifeforums.com - or www-bladeforums.com and ask around a bit. There are tons of first rate custom knife makers and sharpeners on those forums.

[Anonymous No.12072246]

>>12071729
Looks like garlic overkilled with a sushi knife

[Anonymous No.12072728]

How do you avoid a wire edge?

[Anonymous No.12072756]

>>12072728
last stone after finishing both sides you make 5-10passes each side to remove the burr/wire and the rest gets eaten with a few strop passes.
Why not making pic related for 10ct ?

[Anonymous No.12072967]

>>12064223
>knife sharpener like this
>try to sharpen a knife that seems dull
>follow instructions carefully
>spend a good 5 minutes on it
>doesn't seem to make a difference
Did I fuck up or what

[Anonymous No.12072988]

>>12072967
Yes, bought the soccer mom sharping machine

[Anonymous No.12072992]

>>12072967
No, they're just barely a tier above "scam product". They kinda sorta barely work enough that people still buy them but they'll never give you a good edge for a few different reasons.


Does anyone have a recommendation for a cover for just a basic chef knife or should I just get one of these $6 plastic covers on Amazon? My knife didn't come with anything and I don't have counter space for a knife block.

[Anonymous No.12073001]

>>12072728
Trailing edge strokes on a stone creates a wire edge.

You want to stroke on the stone into the leading edge to create a true edge.

[OP No.12073005]

>>12072992
Get a neodynium magnet and some nice wood to stick it to the wall

[Anonymous No.12073012]

>>12073005
I live in an apartment and the counter walls are all tile. I just want to know if those will somehow fuck the knife up in a way I'm not aware of.

[Anonymous No.12073021]

>>12073012
you can get adhesive magnet blocks that peal away clean, I have some super cheap chinese made ones off amazon that are rubber coated that have stuck on my tile back splash for years now

[Anonymous No.12073062]

>>12072728
>How do you avoid a wire edge?
You actually want a wire edge to develop during sharpenoing, that is the best sign you have reched the ectual apex of the edge and that all the old much steeled fatigued steel is being removed. Before each change to a finer grit stone you flip the knife more and more oftenn, after fewer and fewer passes, using less and less pressure. On your final stone you do this too, then wipe off the burr by doing several lengthwise passes on the stone with your knife, alternating sides several times, along the whole length of your edge. Maybe with the angle a tiny little bit higher than during sharpening, The final tiny remnants of the burr are emoved by stropping or pulling the edge through a piece of cork.

[Anonymous No.12073071]

>>12072967
Your knife is most likely way toto thick and the angle of the bevel is too high. You are probably just removing metal from the corner between the bevel and the rest of the blade. Paint the bevel with a sharpie to see what is going on. That said, even if everything fits perfectly those things leave a shit edge and eat a ton of metal.

[Anonymous No.12073081]

>>12073062
>>12073001
>>12072756
Thanks anons, that's pretty much what I do, but that was just by imitation, not really understanding what was happening at the edge.

[OP No.12073105]

>>12072728
https://www.youtube.com/watch?v=zryU18-GI1U
starting at 11:20

[quiche !!T2UdrWkLSWB No.12073163]

>>12064052
my stainless shit ( 240mm choppy and germshit) gets a healthy dose of steel throughout the day, and a 10 minute session on the green brick of joy a week
japshit (hap40 and AS) gets used less, but on days when I do, I take it up to 6/10k and finish on leather
white steel slicer and deba gets finished at 12k

[OP No.12073589]

>>12073163
>white steel slicer and deba gets finished at 12k
giving a knife what it deserves. I like you Anon

[Anonymous No.12073719]

Six JDM Shapton stones, including #30,000 to rice my rice; three kinds of nagura; two Sabitoru rust removers that cleaned up some old shit I inherited; and the Kramer sink bridge

[Anonymous No.12073734]

>>12073589
I jizzd my pants

[Anonymous No.12075113]

>>12073719
>kramer
Why

[Anonymous No.12075120]

>>12064052
I usually just ask Esmeralda my filipina maid to sharpen them. She does a great job.

[OP No.12075133]

>>12075120
Based Master
>>12073734
You need help
https://www.youtube.com/watch?v=VLnWf1sQkjY

[Anonymous No.12075454]

>>12075113
Why not?

[Anonymous No.12075461]

>>12075454
Let me guess, $299 at Williams-Sonoma?

I got Japanese one for $60 from eBay, does the exact same thing minus paying a clusterfuck middlemen (Kramer for lending his name, Wusthof for design and marketing, and Williams-Sonoma for distribution)

[Anonymous No.12075480]

Not got any fancy knives as student, but I sharpen and restore knives on whetstones from 400/1000, then to 3000, then 5000 then 7000 then finish on 12000. Sometimes I strop with compound that's about 24k, but there's not much point as it just fades so quickly, with a couple of slices. I do love the look of a nice mirror edge tho, even it it doesn't do anything. I mainly just use my strop for my razor, but I do love the routine of keeping my knives sharp. Depending on career, I'd love to get some nice customs.

[Anonymous No.12075501]

>>12075461
I paid $60 too. I wanted the bamboo because I planned to leave it visible in my tiny kitchen and because the Japanese sink bridges looked like medical devices for osteoporosis.

[Anonymous No.12075566]

>>12064052
What am I looking at here, is that toilet paper roles? I can slice the plastic on toilet paper roles with my fingernails.

[Anonymous No.12075597]

>>12075566
>toilet paper roles
Jup. Filename.jpg.
Pulling with own weight because the tip had a bending error and needed some love
>I can slice the plastic on toilet paper roles with my fingernails.
nice

[Anonymous No.12075714]

>>12071683
Your cuts look like dogshit

[Anonymous No.12076452]

One thing I never really got into was sharpening. I bought one of these and it makes a shitty knife sharp in a couple mins. Cables usually has them On sale for $80 CAD.

/ck/ approved?
Just a mini belt sander with an angle guide with overpriced replacement belts.

[Anonymous No.12076459]

>>12076452
Better than nothing. Better than having someone else do it for you. Better than sperging out over MUH FREEHAND and making unverfiable claims about the superiority of stones. Technically not as good as good stones under ideal conditions in the hands of someone who actually knows what they're doing, but 99% of MUH STONES posts are not even close to that.

I approve, but /ck/ will not.

[Anonymous No.12076658]

>>12076452
>>12076459
It is a crutch and it will always feel like using a crutch. Watch some videos, invest a few hours in practice, buy some stones and you will never have to rely on crutches again and be able to sharpen your knives anywhere, anytime, even on a shred of sandpaper. But no, peoople will fight tooth and nail against actually acquiring a useful skill and will rather spend hundreds of dollars on weird cumbersome gadgets, one after another.

[Anonymous No.12076673]

>>12076658
It's less a question of "can I sharpen at all" and more a question of "can I do at least as well or better, given actual circumstances"

I'm not trying to rip on you for having hobbies, I have a knife hobby too. But if someone isn't going to get into sharpening as a hobby they should get something that they're willing to use. It's better to have a very good edge any time you want than a possibly amazing edge every now and then when you're feeling super motivated.

[OP No.12076771]

maintenance your maintenance shit :3
>>12076452
Is it hard to manage the burr with it ?

[Anonymous No.12076788]

>>12072067
Nope. I bend and warp it to the point beyond repair and throw it in the trash, so no one else can ever make use of it. I paid for it, and it's mine to do with what I want.

[Anonymous No.12076814]

>>12076658
I agree with your sentiment, me and my wife are generally very anti gadget. I grew up making wine from grapes, stuffing sausages and eating everything in my mom's garden. But right now our tiny condo is pretty spartan and we don't have much outside of a blender,
pressure rice cooker and a moka pot.
I do get into learning the traditional way of doing things but it never extended to sharpening. I think the learning curve and not doing it with my dad makes it less appealing.

[Anonymous No.12076865]

>>12076814
Is that a Xolo?

[Anonymous No.12076928]

>>12076865
Its a FAMAS

[Anonymous No.12077554]

alright lads, im trying to l2cook and all I have around the house are cheap as fuck knives that have been dull for the last 10 years. Where's the best place to score a decent knife or knife set?

[OP No.12077583]

>>12077554
buy a cheap knife sharpener and make your old knifes better than factory new.

[Anonymous No.12077588]

>>12077583
This but not a cheap one

[Anonymous No.12077637]

>>12077583
>>12077588
they're old dollar store tier knives, I'll obviously sharpen them once I get a sharpener but I also want to pick up at least one good chef knife

[OP No.12077700]

>>12077588
A 30$ Riuxin Pro with 10$ lether. Quality is perfect to grind down the edges and get used to fixed angel grinder or just a 140grid stone and a Combi 400/1000 with leather.
>>12077637
I like my Opinel but /ck/ knows a lot of very good knife in that price section. Better open a new thread when feedback is mähh..

[Anonymous No.12077720]

>>12077700
Opinel chef knives are not that amazing, if broke the old meme choice from victorinox is still the default option

[Anonymous No.12077763]

Its shit
But its less shit than the OBH Nordica Sharpener that is basically the basic bitch of the Scandinav kitchen

[OP No.12077783]

>>12077720
Never said that the Opinel is amazing :3, but sharpening is so fucking easy and the steel was common for razors... edge retention is not that great but its OK for 2-3months