/ck/ - Food & Cooking

[Anonymous No.16726459]

What knife sharpener does /ck/ use?

[Anonymous No.16726516]

I've used a lot of different stones and gadgets. Couple of years ago I took the minimalist pill and now use only Shapton Glass 500 and Shapton Glass 2000. I occasionally use a charged strop but it's just masturbation desu senpai

[Anonymous No.16726522]

>>16726459
>>16726516
Also Kamikoto is a scam, just so you know

[Anonymous No.16726536]

>>16726459
I have a 4-stone set called the Twin Pro, made by King, but branded under Zwillings.

[Anonymous No.16726541]

I used a 1k king stone and a polishing king stone i forget the grit of, but after a year or so of using those I accepted that I don't get consistent results with them, and bought a lansky set.

[Anonymous No.16726542]

>>16726459
That one exactly but it's branded under a different name and I have another 2 sided stone with other grits along with it.

[Anonymous No.16726546]

>>16726459
I have a bunch of diamond and nippon waterstones from woodworking. Typically use just the waterstones for kitchen stuff unless they are really dull.

[Anonymous No.16726625]

>>16726522
>ITS A SCAM
care to elaborate?
>N-NO! IT JUST IS OKAY
pic rel

[Anonymous No.16726675]

>>16726625
t. totally not experiencing buyer's remorse

[Anonymous No.16726693]

>>16726459
Similar to pic related to dictate the angle I like, then just run it against a steel every now and then to remove the burr. Only need to get it back in the jig maybe once a year, the angle holds pretty well if you've got a decent knife.

[Anonymous No.16726706]

>faggot japan water stone
gross
diamond plates

[Anonymous No.16726730]

>>16726706
I've bought high grit diamond plates (8k) and they are never as good as waterstones, and yes I broke it in properly like you would any other diamond plate. waterstone at high grits is just extremely easy and no fuss.

[Anonymous No.16726747]

>>16726625
>wojak
>picrel
Cmon dude.

[Anonymous No.16726792]

I use the cheapest one I could find on Amazon. It does the job and never fails the paper test. You can keep your Nippon Steel faggot weeb shit.

[Anonymous No.16726805]

>>16726730
>I've bought high grit diamond plates (8k)
ok retard

[Anonymous No.16726810]

>>16726459
It's not the sharpening stone, It's the skill.

[Anonymous No.16726826]

>>16726805
Kys moron

[Anonymous No.16726831]

>>16726459

Kärkkäisen hiomakivi.

[Anonymous No.16726867]

>>16726459
I have a stone in my backyard

[Anonymous No.16727094]

a missarka 500/150 combi where i drenched the 500 side in petrol jelly
fuck water, take the oil pill
>>16726810
some abrasives are just better than other for a given task

[Anonymous No.16727240]

Are those cheap $30 whetstones on amazon any good?

[Anonymous No.16727453]

Cheap shit two sided stone, it's fine. I'd struggle to slice sashimi but I just want to blast through prep.

[Anonymous No.16727466]

>>16727240
I've exclusively used those, and they're alright! At the end of the day, you're just grinding metal. It's not magic. I'd highly recommend getting a really fine grit one on top of what you were planning to buy, like a 3000/6000 combo maybe, to give your blades a nice finish. In my experience those last few stropping strokes on the fine grit make the difference.

[Anonymous No.16727467]

[Anonymous No.16727475]

>>16726459
I use the v thing that came with my partners knife set

[Anonymous No.16727588]

>>16726459

[Anonymous No.16727749]

I use a 1000/3000 stone from ali express for my victorinox fibrox kek. $23 shipped. It does the job, ive never used the 3000 side.

https://www.aliexpress.com/item/32733829498.html?spm=a2g0s.9042311.0.0.27424c4d6wedEU

[Anonymous No.16727761]

>>16726867
damn thats pretty flat lol

[Anonymous No.16727789]

>>16726693
I got the same kind of thing, and knives are shaving sharp on the second smoothest stone with is labelled as 600 grit. High grit weeb stones are a meme.
My favourite part is that I can sharpen while sitting

[Anonymous No.16727825]

So fucking easy to do. The first sharpener shown in the vid.
https://www.youtube.com/watch?v=bkfYMjsW4Tg

[Anonymous No.16729144]

I've got a stack of shapton glass. 320 all the way up to 16k for my razors.

[Anonymous No.16729504]

>>16726459
Shapton glass 1000 & 4000, finish with strop. Werks for me.

[Anonymous No.16729508]

This seems appropriate for the thread.

[Anonymous No.16729512]

naniwa 800 then 3000 then strop

[Anonymous No.16730117]

>>16726459
I have use Shapton glass. They are a ceramic stone on glass bases. I have stones in 1000, 3000, 6000 grit as well as a double thick 500 grit. I also have a $20 12inch ceramic(approx 1200 grit)sharpening/honing "steel" I use for touch ups between proper sharpening. It also works good for pesky recurve knives.

[Anonymous No.16730382]

is there a stone i can buy at lowes or home depot to sharpen my buck 110

[Anonymous No.16730402]

I use this, it works great, surprised so many people in this thread use reddit stones

[Anonymous No.16730417]

Never sharpned my knifes, honed them only. Am I a bad person/cook?

[Anonymous No.16730421]

>>16730417
Can you cut through tomato skin or carrots without any effort?
If yes, then you're fine. If not then you should invest in a stone as you're at the point honing doesn't do enough.

[Anonymous No.16730436]

it's fucking useless and i haven't replaced it because i'm lazy

[Anonymous No.16730446]

Recommend me a full sharpening stone set up for under $200. I use European knives

[Anonymous No.16730466]

>>16727467
>>16727588
Debunked.

[Anonymous No.16730467]

>>16730446
https://www.amazon.com/Whetstone-Corundum-Sharpening-Slip-Resistant-Sharpener/dp/B07G2RQMVF

Literally just this.

[Anonymous No.16730483]

Literally just werks.

[Anonymous No.16730731]

>>16730402
bait

[Anonymous No.16730799]

>>16730446
https://www.chefknivestogo.com/sh6pcstset.html

This is about as good of a jumping off point as you can get. Add on a coarser stone for repairs later and maybe a finer finishing stone and you're set.

[Anonymous No.16730808]

>>16726693
Based

[Anonymous No.16730810]

>>16726459
I use the unglazed bottom of a ceramic mug

[Anonymous No.16730852]

>>16730446
you dont need more
if you are in Europe there are even cheaper and better oilstones

[Anonymous No.16730946]

I use DMT whetstones, they work well and don't have to use oil.

[Anonymous No.16731004]

>>16726459
Some ancient whetstone my grandfather bought in the early 1900s. It's so old it's got deep grooves from where he and my father used to sharpen blades, and any logos that used to be on the wooden box it's contained in have long since rubbed off. Still works amazingly well, though.

[Anonymous No.16731049]

>>16730946
>don't have to use oil.
thats a plus and not a drawback
oil makes for a smoother cut and sticks to the blade, instead of spritzing the residue all over the place.
3 drops on the stone, when finished wipe off with a paper towel and wash hands. done

[Anonymous No.16731164]

>>16731004
I've got one like that.
I don't even know how it got bowed so deeply as neither of my parents could use a whetstone.
So my grandfather must have been aggressive with it.

[Anonymous No.16731177]

>>16727467
That's for honing

[Anonymous No.16731179]

>>16726459
Roll sharpener. It works well but every time I use it I feel like a retard that wastes money.

[Anonymous No.16731211]

>>16731164
It is really going to depend on the material of the stone. The aluminum oxide and corundum type of oil stones dish out pretty quickly. These stones often have sides to them and it isn't uncommon to see old and worn ones to have an almost H shaped cross section.
Natural stones - arkansas, belgian blue and so on - wear much slower.

[Anonymous No.16731215]

>>16726459
I have a bunch of various whetstones, but they take too long. Just get a worksharp and be done.

Redd is not related

[Anonymous No.16731217]

>>16726459
I got a block for like 5 bucks at Harbor Freight and it works fine. Honestly my knives are shitty enough to where I just replace them when they get dull enough, but it is convenient if I find the knife is too dull while I'm actively cooking

[Anonymous No.16731309]

Guys, how the fuck do I sharpen this?
I can't find anything about it... Do I just throw it and buy a new one?

[Anonymous No.16731334]

>>16731309
pic related is easiest to use. If you are Getting autistic and trying to get down to stupid fine grit you can use a dowel rod and wrap it in the wet/dry sandpaper of your choice.

[Anonymous No.16731353]

>>16731309
Oh, and if you really fucked it up and have to remove some chips or reprofile it, get a round file for metal.

[Anonymous No.16731358]

>>16731334
I haven't though about that since I don't have a rod.
Thanks Fren, will definitely try it. Have a cute whore.

[Anonymous No.16731421]

>>16731049
I just use water to prevent dust forming but I can see how that works as well. I'll keep that in mind in the future if I need anymore, thanks.

>>16731334
But isn't this not actually sharpening though? You are honing the blade but aren't removing material to create a 'new' edge?

[Anonymous No.16731443]

>>16731421
>But isn't this not actually sharpening though?
It is sharpening. Ceramic is an abrasive and removes material. I really like it because it sharpens but with a light touch it works like a traditional steel. I use it with >>16730117
When I worked as pig butcher I had a rod on my hip on kill days and on my table on cut days.
Also, this shit right here is fucking magic for cleaning your ceramic sharpening gear. A plastic scrub pad and will be back to bright white.

[Anonymous No.16731591]

i worked with this nigger who took it upon himself to sharpen all of the knives in the kitchen and absolutely fucking destroyed them. he had no idea what he was doing

dude was asking to use my shit all night and I told him to fuck off

the owner was a nigger and faggot lover, and i mentioned this one night to one of the bartenders, and i think he snitched on me because everyone started treating me differently. probably deserved it in these times, but holy shit, they were all incompetent as fuck

i left the industry shortly after that. too many kids read kitchen confidential and didn't take it as a warning.

[Anonymous No.16731601]

>>16731443
>When I worked as pig butcher I had a rod on my hip on kill days and on my table on cut days.

Tell us some stories anon, o slayer of pigs and maker of bacon.

[Anonymous No.16731609]

>>16726459

Obligatory Project Farm:

https://www.youtube.com/watch?v=uEDyYJJ6f9M

[Anonymous No.16731638]

>>16731601
What do you want to know? It was a smaller outfit. Ran by straight up Polish guys who probably had ties to some shady shit in Chicago. A lot of the crew was Mexican. We would normally kill 500-600 pigs one day then cut them up the next.
I can tell you one thing. Farmed pigs are fucking gross. They are inbred, often deform, 90% of the ones through the plant would have distended guts. Puss pockets everywhere.

[Anonymous No.16731656]

>>16730446
Shapton 1000 and maybe a 3000 or 5000 for polishing. Get a 320 if you have some really dull and damaged knives you need to fix. Three stones for under $150. You'll use the 1000 the most. Sharpen and hone on it.

[Anonymous No.16731670]

>>16730467
These wear down fast. Spend a little extra money and get a decent stone that will last you years.

[Anonymous No.16731686]

>>16731638
>What do you want to know?

Anything really. Most of us here will probably never kill a pig so it seems interesting. Did you come from an ag/hunting family where you got used to butchering from an early age, or did you just pick it up as a trade later? How long did it take to get really effective at the slaugher side? (Not sure how much technique is involved, or penalties for fuckups, e.g. spoiling meat.) Are the pigs stunned first like cows are? Ever have an animal go wild and run around the floor knocking dudes on their asses until your Polish mob boss finally dispatched it with a silver-handled switchblade?

>I can tell you one thing. Farmed pigs are fucking gross.

Did you stop eating pork during/after the job? If you do eat it still, where do you get it? Any safe options, aside from raising them yourself or personally knowing a guy who keeps pigs? (Pic related.)

[Anonymous No.16731695]

>>16731309
Use a rounded whetstone. It's easy.

[Anonymous No.16731704]

>>16727240
Yea it's what I use, bought a babbys first set with two double sided stones (400/1000 and 3000/8000) and a little wood holder, works just fine and cost about $50.

[Anonymous No.16731730]

>>16727240
They work but just wear down fast. I'd spend a couple extra dollars for something like shapton stones that will last a long time. The Shapton 1000 is about $45 on amazon.

[Anonymous No.16731747]

>>16731686
I just picked it up on the job, and depending on your spot on the line, the jobs can be pretty fast to learn. Fuck ups are caught pretty quick because there is always a couple USDA inspectors, plus a USDA vet on slaughter days. That said.
Pigs are sent down a funnel like ramp called a shoot and on to a narrow conveyor belt that rides their chest between their legs. There they enter the kill box, it shocks them twice and is suppose to make the pig brain dead. This doesn't always happen, so the next step they are hung up, throats slit and off to the scalding tank and hot water.
I have seen a few pigs that did not have their throats slit that still showed some weird movement after passing through the tumbler and the burner. You just quickly slit it and spray the area before anyone sees it.

[Anonymous No.16731814]

>>16731686
>Did you stop eating pork during/after the job? If you do eat it still, where do you get it? Any safe options, aside from raising them yourself or personally knowing a guy who keeps pigs? (Pic related.)
No, I just got picky on the pork I was eating. I grabbed cuts off the line I wanted from the pigs I saw were good the previous day(the pig are numbered as they pass through the kill side). I also knew what days to buy the sausage you might say. And yes I still eat pork. Outside of raising it or directly seeing it, you will not know.
Things you should know. There is what you might say is a "sausage" grade pig. These are pigs used for processed foods and low quality cuts that are often flavored. They are often half to a third of the cost of the other stock on the lot. Essentially these are the rejects and will be scooped up suppliers looking to turn a profit.

[Anonymous No.16731823]

>>16731638
>>16731747

Thanks for sharing anon.

[Anonymous No.16731862]

>>16731747
as for pigs runngin around and escaping. yes a few times. Sometimes they would break out the barn and just be eating stuff around the parking lot of the plant. Had a few pile up in the shoot. There have been occasions were a pig got out onto the kill floor and ran until it was tackled but I missed that. But that doesn't happen often. Violations will get you shut down quickly- if just for the day which why they use it so much - by the usda. Anything considered inhumane and caught by the vet will get the line shut down.
But I saw funny stuff there. Fights break out, which is scary because everyone is holding fucking knives, have a muskrat run around and shit all over the place that got us shut down until it was cleaned, Ive had my share of day being covered it literal blood, shit and piss, watched people be idiots and throw meat around at each daily and watched gross bright green puss going flying when a pig is pushed through the band saw. None of it is pretty.

[Anonymous No.16731892]

>>16730402
i use this too, it's great

[Anonymous No.16731995]

>>16726693
edge pro master race reporting in

[Anonymous No.16732022]

>>16730382
anybody else cook with hunting knives or just us?

[Anonymous No.16732467]

Japanese knife-sharpening is retarded and irritates the hell out of my carpal tunnel.

[Anonymous No.16732507]

how often are you supposed to sharpen knives? I don't think I ever have

[Anonymous No.16732671]

>>16726693
I had one of those. Tried to use it because I thought it would be easier than freehand. Eventually gave up and went back to freehand.

[Anonymous No.16732980]

>>16727789
>lansky guided knife sharpener
Hell yeah.

[Anonymous No.16733182]

>>16732507
Depends on the knife and what you're doing with it.
If you're slicing delicate veggies then you probably want to give the edge a once over or so to get it perfect. If you're just doing a standard meat and potatoes meal, you don't need that razorsharp of an edge.

[Anonymous No.16733323]

>>16733182
I just chopped out 25lbs of steak a few days ago. 5 minutes of running my knife over a 16k shapton saved me a shitload of work.

[Anonymous No.16733330]

>>16732507
Personally I do it about 2-3 times a year.

[Anonymous No.16733342]

>>16730483
it really does.

[Anonymous No.16733358]

>>16733323
Definitely.
I get bulk strip loins quite often, trying to break that down with an even slightly dull knife is just awful.

[Anonymous No.16733394]

>>16726459
A 400/1000 stone that cost me ten (10) bux

In my case, a somewhat dull knife actually is safer. I never, ever brute force anything, so all my injuries have occured during handling, not cutting. I also haven['t found a food that requires significant force. Even frozen bananas cut like butter when good technique is used.

[Anonymous No.16733417]

>>16733394
There's like a peak and valley of knife sharpness vs danger.
Like an actually dull knife is very dangerous for taking so much force to use, and a scalpel of a knife is very dangerous for cutting too easily.
I've gotten cuts with some razor sharp knives that I've barely for them being so sharp. Ones that with a standard sharpness knife I wouldn't have gotten.

[Anonymous No.16733424]

>>16733417
>barely
*barely noticed

[Anonymous No.16733437]

>>16726693
>>16727789
do these maintain the same angle from the knife edge through to the curved tip of the knife?

[Anonymous No.16733561]

>>16733323
>5 minutes of running my knife over a 16k shapton saved me a shitload of work.
..
is this.. efficient? would you save more time by running it through coarser grit and finishing it with 16k at the end?

[Anonymous No.16733979]

>>16726693
>buys overcomplicated gadget cause he can't lay blade on whetstone and feel angle with finger like a normal person
>thinks honing steel "removes" burr

How can you sharpen if you don't even fucking know how it works?

You're subscribed to some flat earth tier shit. Bet you believe everythings run by space lizards as well you fucking pseudoscientist

[Anonymous No.16733989]

>>16730402
It does work great and a lot of pro kitchens used them cause they use cheap, stamped disposable knives like victorinox, sharpen it with that device every time instead of honing until the blade shape resembles a C and then throw it away and have the restaurant buy them new knives.

[Anonymous No.16733998]

>>16732022
I used to but then I stopped being a retard.
you think you're a hard ass but you are just using completely wrong tool for the job and inconveniencing yourself over it just so you can be contrarian.

[Anonymous No.16734013]

>>16731309
Feel how the angle feels on food or something. Then use those angles on a stone.

[Anonymous No.16734143]

>>16733437
i tried making a webm explaining but couldnt make the file size small enough
basically yes it will be consistent though towardsthe tip it will look a bit more shallow, though regardless it will be the same on either side no matter what

[Anonymous No.16734428]

>>16733561
Everything past like 3k jis degrades slice cut in favor of push cut.
Push cut doeant really happen with beveled kitchen knives, its mainly wasted effort.
Fine waterstones that shed grit may produce a nice polish, but create slurry that convexes the apex, creating a higher angle grind and may perform worse than a coarser vitrified stone.
The bigggest improvement you can do is thinning out the bevel for to a sane geometry

[Anonymous No.16734433]

>>16732467
>Japanese knife-sharpening is retarded
Why

[Anonymous No.16734448]

>>16734433
he probably is talking about how they all seem to make sharpening more important than it is and always sharpen the fuck out of the edge whereas it should be done "just until it is done"

[Anonymous No.16734712]

Anyone knows how to fix chipped ceramic knives?

[Anonymous No.16734725]

>>16731638
>Farmed pigs
As opposed to non farmed pigs?
Retard.

[Anonymous No.16734727]

>>16732022
In use mora’s a lot.
Scandi grind is ok but I generally end up convex grinding them.

[Anonymous No.16734789]

>>16732507
Once or twice a year maybe for home cooking.

[Anonymous No.16734822]

>>16734725
I should have said factory farmed. The kind of pigs raised in tight confines were they do not walk much, full of sores, fucked up hooves, asses and tails all chewed out from other pigs, guts hanging. Nasty fuckers that have a rank smell on them that is in the meat - hence my comments on sausage grade.
Those kind of factory factory farmed pigs as opposed to what you see on a traditional farm or what you encounter at your 4-h event.
But yes, to your question. You can also hunt wild pig all day and it would be leagues better than much of what you get in mass produced shit. Hell, go to Texas and you can shoot them out of helicopter with a fully automatic weapon.

[Anonymous No.16734827]

>>16733979
I hate to sound like I'm defending those abominations, but the fact that different people can't agree on the same definition of the word "honing" is not evidence that no one knows how to "hone" a knife by whatever definition they subscribe to

But you should never let logic get in the way of a nice internet sharpening flame war

[Anonymous No.16734829]

>>16734143
thanks

[Anonymous No.16734838]

>>16734725
>>16734822

We knew what he meant. But, uh, non-farmed pigs do exist, you know...

[Anonymous No.16734845]

>>16734822
>go to Texas and you can shoot them out of helicopter with a fully automatic weapon.

Checked. I do prefer crunchy pork; shrapnel is just extra fiber.

[Anonymous No.16735066]

>>16734845
we have herds of pork too.
https://www.youtube.com/watch?v=1NmklVIXRuc

[Anonymous No.16735412]

>>16734838
Fuck boars https://www.youtube.com/watch?v=vWYLIrwcDpI

[Anonymous No.16735429]

>>16733417
Getting cut and blaming the knife being too sharp is the smallest brain take I've ever heard. Dull knives are dangerous because they might slide off of a surface and go where you don't want them to. A sharp knife should never wander away from the spot you're trying to cut so you just have to literally not put your fucking fingers under the blade like a retard. There is no other way to cut yourself with a sharp knife besides being a careless retard.

[Anonymous No.16735464]

>>16735429
Crashing a car into something or someone is a "small brain take" too, yet somehow, both cultural norms, laws, and manufacturing standards have managed to acknowledge that mitigation is a more constructive position to take than pointing fingers and reciting quotes from Rick & Morty or The God Delusion every time there's an automobile-related injury or death

Feel free to secretly sharpen your mom's dull knives to a 16k edge while she's not looking so you can laugh and laugh as she bleeds all over the floor though if it makes you feel smart

[Anonymous No.16735469]

>>16735464
Bro just stop cutting your fingers it's easy

[Anonymous No.16735471]

>>16735469
I'm not your mom

[Anonymous No.16735520]

>>16734428
>t. owns nothing but king stones

[Anonymous No.16735588]

>>16730483
this and a cardboard after. razor sharp!

[Anonymous No.16735650]

i'm about to turn 36 and have been cooking at home and professionally for about 21 of those years

learning to shop for good knives and how to sharpen them has been something i've put off for a long time, it's fucking embarrassing

thread has inspired me to get a roll bag, some knives of various qualities/prices/sizes, and stones

we rarely use anything other than chef's knives in the kitchens i've worked

all i know is that when i use a proper knife and cutting board, efficiency/productivity goes up like 800%

you can't even do half of what we do without a properly sharpened knife

my co-workers are going to flip their shit

[Anonymous No.16735745]

>>16735650
>we rarely use anything other than chef's knives in the kitchens i've worked
I feel like 98% of all work can be done reasonably well with a western chef/gyuto and a paring knife. I still want a tall thin nakiri though.

[Anonymous No.16735763]

whats the most insulting matchup they could give conor for his return?

[Anonymous No.16735768]

>>16735763
Tony, but also this isn't /heem/

[Anonymous No.16735773]

>>16735768
holy shit oops lmao

[Anonymous No.16735800]

>>16735745
You are correct but there's nothing wrong with wanting or buying specialized knives that you really don't need, I've got a small meat cleaver that I mostly use to chop veggies because it's funny and a 14 inch granton edge slicer that gets used maybe 3 times a year (Protip they're excellent for cutting up watermelons) and they're some of my favorite knives, just because they're cool and different.

[Anonymous No.16735840]

>>16735800
Yeah I was hoping a tall nakiri would function as a small thin veg cleaver. Good surface area for crushing garlic and tall enough for some decent knuckle clearance while I'm chopping down cabbage for slaw or kraut. Also having a built in bench scraper seems based.

[Anonymous No.16735850]

>>16735745
>>16735800
yeah, if you see other kinds of knives in one of the kitchens i've worked, it's almost always a paring knife or a cleaver. that gets you an extra 1% of the way there.

paring knives are essential for detail work like peeling and carving, but vegetable peelers often take the place of that. the speed and safety is a no-brainer.

one time our meat grinder went down, so we used cleavers to mince pork shoulder into ground pork

if it weren't so time consuming and labor intensive, relatively speaking, i think we would have kept doing that, because the texture was vastly improved. grinders extrude everything into nearly uniform cylinders.

i went home that weekend and made some pork potstickers using that technique, and i'll never make them another way again.

[Anonymous No.16735958]

>>16730483
ye, learned this from /out/, saves me hauling sharpening stones while camping

[Anonymous No.16736010]

>>16735520
I dont even own a king stone.
i have a grand in stones for my curiosity and various hobby's that require honing gear.
Mostly natural and ceramics, couple of nip waterstones but they are a pain to use

[Anonymous No.16736997]

anyone here use diamond stones? i was looking into getting some?

[Anonymous No.16737411]

>>16726826
you're an idiot because you seem to think that 8k diamond stones are made and you're trying to sharpen with one instead of using a strop with compound.
diamond plates should be used at 300 to sharpen and 600 up to 1000

[Anonymous No.16737477]

>>16731309
What is that knife used for? Looks like a meme.

[Anonymous No.16737480]

>>16731309
I believe wusthof have a lifetime guarantee to sharpen it for you for free.

[Anonymous No.16737670]

>>16737477
Peeling and shaping fruits and veg I think. Decorative french shit. Might be useful slipping into chicken joints though.

[Anonymous No.16737847]

>>16737411
I have a set of Venev diamond stones going up to F2000 grit which is equivalent to JIS 8000 grit

[Anonymous No.16737999]

>>16726459
Cheap and gets the job done.
I don't own any knives that I really give a damn about. Maybe if I get a really good knife, then I'll get a really good stone.

[Anonymous No.16738002]

>>16727467
That's a honing rod. You're not going to sharpen a knife with that.

[Anonymous No.16738016]

>>16731177
>>16727467
They're called sharpening rods in other countries.
It's only Americans that think they don't remove any material at all.

[Anonymous No.16738168]

I use a combination 1000/3000 grit waterstone I bought a few years ago for the two Gyuto I use the most, sometimes a 4000 for finishing.
I'm not an expert at it by any means but beats having to pay for professional sharpening.
>>16735650
You really only need 1-2 nice Chef Knives/Gyuto, that'll likely cover you for the majority of kitchen work. You could probably get away with just one but I like to have a shorter knife for linework and a longer one for prep.

[Anonymous No.16738234]

>>16735850
Could you use a food processor to do that?

[Anonymous No.16738258]

>>16726459
Shapton glass 4000 is all you need.
Progressive sharpening is a meme. This isn't sandpaper and wood. 4000 stone removes metal faster than 400 grit because it has more surface area contact.
If you want a mirror polish shaving edge you need a strop.

[Anonymous No.16738262]

>>16727467
based

[Anonymous No.16738266]

>>16735066
>>16735412

Is there a point to any of that? Or is it just tinydick compensation?

[Anonymous No.16738269]

>>16726459

Why tho. It's so much easier to just throw it out and buy a new one.

[Anonymous No.16738279]

>>16738258
Have you tested this theory of yours? It sounds kind of retarded and 4k is pretty darn high for most kitchen knives.

[Anonymous No.16738312]

>>16738279
I got the idea from here
https://scienceofsharp.com/2016/12/21/abrasion-rate-vs-grit/
It sounds counter-intuitive until you consider hardened steel doesn't compress like wood. So I've used this stone to remove chips from old shitty knives. In my experience it removes metal faster than the coarse Sharpmaker rods I used to use. It is pretty sharp too, which is nice since I don't bother to strop kitchen knives. But I have gone straight from 4000 grit to stropping a Buck 55 until it shaves hair.

[Anonymous No.16738341]

>>16735429
>knife slips off the tomato into my finger
>doesn't cut my finger either
Does not get much safer than that

[Anonymous No.16738360]

>>16738312
Makes some sense, but the abrasion rate increased greatly when more force was applied to the lower grit stones.

If your sharpening skills are on point you should be able to get shaving sharp with 1-1.5k also. I've found that ultra fine edges don't last as long in a kitchen setting, so using a lower grit and creating a toothy edge stays sharp longer and cuts a lot of stuff easier or just as well.

[Anonymous No.16738392]

>>16738360
Yeah, toothy edge cuts better for anything soft with a tough exterior, like bread, tomatoes, steak, fish skin, slow cooked meat, green onions. It's useful to have a cheap toothy knife. I have a Victorinox like that. Sharp knives are so much better at mincing parsley on the other hand.

[Anonymous No.16738468]

>>16735520
Why is this website such a shithole. Even more smug than redditors.

[Anonymous No.16738483]

>>16738258
>it has more surface area contact.
Thats the opossite of what you'd want for bulk removal.
Large grains, more contact pressure, quadrupel the material removal rate

[Anonymous No.16738522]

>>16738341

[Anonymous No.16738541]

>>16738468
cuts deep when I'm right huh

[Anonymous No.16738550]

>>16738468
I'm a different person, mong

[Anonymous No.16738555]

>>16738541
Not the same person

[Anonymous No.16738623]

>>16738269
I find knife sharpening almost therapeutic. It puts me into a zen mindset. Also it's dumb af to keep throwing away knives unless you buy the cheapest knives available.

[Anonymous No.16738739]

is stropping compound a meme?

[Anonymous No.16738839]

>>16726459
400/1000/3000/6000/10000

Cheap stones but they work fine

[Anonymous No.16738849]

>>16738839
Is 10k really needed?

[Anonymous No.16738855]

>>16734838
A pig by definition is domesticated you fucking cretin.

[Anonymous No.16738867]

I got this set from china years ago and it works, though I needed a few tries to learn how to sharpen blades properly rather than just caressing them with the stones

[Anonymous No.16738950]

>>16726693
This. I don't find freehand sharpening that hard, but one of these with diamond stones is fantastic. Whole thing cost me like 20 bucks, which is cheaper than I paid for a decent sized stone, and when the diamond wears out I can get another set for like 2 bucks.

They're not perfect, and they struggle a bit on some weird blade sizes because it's hard to grip them, but every few months I just set it up and go through all my kitchen knives.

[Anonymous No.16738970]

>>16738855
No it's not, dummy. Stop reading definitions halfway through.

[Anonymous No.16738974]

>>16734845
How can you shoot sows and piglets?!

[Anonymous No.16738976]

>>16738739
Chromium oxide and a couple strips of balsa wood is a cheap effective investment if you want to get razor sharpness. Not really necessary tho.

[Anonymous No.16738994]

>>16738950
What/where did you buy that it only cost 20 bucks?

[Anonymous No.16739011]

>>16738994
I didn't buy that one exactly, I got a Ruxin Pro off aliexpress. They're all essentially the same concept.

[Anonymous No.16739038]

>>16738867
What is the black and white part on the left used for?

[Anonymous No.16739055]

>>16739038
nta but I have the same thing, you stick that onto the spine of a knife to get a consistent grinding angle, good for beginners though I find it getting in my way more than it helps

[Anonymous No.16739385]

>>16738994
There is a lot of diy set-ups using the same concept. The advantage being that you can make it hold stones of your own choice and size.

[Anonymous No.16739551]

>>16738392
He wasn't taking about a serrated knife dude, he was talking about the quality of the edge on a sharpened non-serrated blade on a micro-scale. A blade sharpened on a lower grit stone will have an edge that appears "rougher" close up than one that was sharpened progressively up to higher grits which would produce a much cleaner smooth edge, which is the entire reason most people recommend progressive sharpening.

Whether he's right about a rougher edge staying sharp longer is an entirely different discussion which I'll not comment on as I haven't tested it myself.

[Anonymous No.16739702]

are kiritsuke knives just for designating the head chef in a restaurant or do they have some functional difference from non-kiritsuke

[Anonymous No.16739742]

>>16730483
Came here to post this

[Anonymous No.16739975]

>>16730446
King 1000/6000, a cheap chinese diamond stone for flattening the King stone, optional leather strop with green chromium oxide compound. Total cost under $100 and it'll be as good as anything.

[Anonymous No.16740358]

does any of you cu/ck/s know of a fine synthetic oilstone? looking for 6-10k

[Anonymous No.16740458]

>>16740358
Just get a 1k king like the guy above you suggests. It'll be as good as anything.

[Anonymous No.16740649]

>>16740458
You dont even know my usecase.
I specified my question in case someone knows an unknown stone that fit that.

[Anonymous No.16740825]

>>16739975
would getting a double sided coarse/medium diamond stone, a 6000 grit whetstone plus slurry stone, and a eather strop with green chromium oxide also be ok?

[Anonymous No.16741390]

>>16740825
picrel

[Anonymous No.16741430]

>>16740825
If you're getting a diamond stone for anything more than keeping the whetstone flat(ish), I'd be going for a good brand. DMT or EZELap or something like that. that plus a polishing whetstone as you described would likely work fine. I've read a lot of people also like honing compound in a newspaper instead of a leather strop. Might be something else to look into. You can always add the strop at a later date.


Unless you're also sharpening other types of tools (chisels), I don't think a double-sided diamond will be necessary. Might be nice to have but only depending on your preferences. My preference here would probably be a DMT diamond stone (not double sided) in the 600-800 range.

[Anonymous No.16741462]

>>16741430
>If you're getting a diamond stone for anything more than keeping the whetstone flat(ish), I'd be going for a good brand.
i was looking at getting this:
https://www.amazon.com/SHARPAL-Diamond-Whetstone-Storage-Sharpening/dp/B07GRWN1PV
is it ok?

for the polishing stone i was considering a king s1 6000 grit.

[Anonymous No.16741612]

>>16741462
I've heard that's a fine brand but don't have personal experience with it. I think it'll be fine though. King is also a solid brand. Reliable and you know what you're getting. If you're not happy with that setup you can always add a coarser king stone as well.

Btw a slurry stone isn't strictly necessary. It's also personal preference. If sharpening on its own doesn't produce enough slurry fast enough you can rub the thing with the diamond stone a couple times.

[Anonymous No.16741635]

>>16741612
thanks so much for your advice anon. I really appreciate it.

as one final question do you have a preferred beginners sharpening guide that you could link me to?

[Anonymous No.16741755]

A hard arkansas stone I got from my great-grandfather and a two-sided waterstone with a slurry stone. Most of the time I just worry about the german knife and don't put it past the arkansas stone. Other stuff, even the cleaver, I keep shaving sharp as I'll use them to almost translucently cut food.

[Anonymous No.16741964]

>>16741635
I do not, I only know this from woodworking. The method I use is a mix of Paul Sellers and David Charlsworth. But if you look those up you'll find they're mostly for chisels and hand planes.

I'd just say watch out for shills. There's a lot of shills in sharpening. Figure out if your stone is soak or splash-and-go. Kings are all soak stones from what I've seen.

It can be messy so that's something to think about. Some people swear by those sharpening bridges you can get for sinks. I've not tried one though.

Keep your shit near your knives so you actually use it. Sharpen sooner rather than once the blade is dulled as a best practice.

[Anonymous No.16741992]

>>16741635
he covers the basic concepts. burrfection has some good sharpening videos up. If you want to see what crazy sharp is, there is a knife maker by name of big brown bear who is a hard core steel nerd and expert sharpener.
https://www.youtube.com/watch?v=n9_sND3P_F4

[Anonymous No.16742024]

>>16741992
burrfection is some kind of weird covert religious propaganda channel aiming to convert impressionable young neckbeards

[Anonymous No.16742051]

>>16742024
Maybe, personally I think you are just going to have to choose your poison of the weird. Pretty much every decent(ok even the not decent ones) knife related youtube person seems to be a bit off whether it is just kitchen knives or it is the proverbial weeb in a kimono

[Anonymous No.16742233]

>>16741964
thanks for the advice.

>Figure out if your stone is soak or splash-and-go. Kings are all soak stones from what I've seen.
i thought i saw that some of their finer grit ones are splash-and-go but i have not looked that closely yet.

[Anonymous No.16743364]

>>16742051
I like cliff stamp as he doesnt shill for gear but looks for ways how to get the most out of cheap sruff. That is educational

[Anonymous No.16743386]

>>16742024
do you have details? he kind of does seem very religious. but i wouldnt have found the rust erasers or koyo polish without that guy so i like him

[Anonymous No.16743397]

Sharpening knives is therapeutic.

[Anonymous No.16743574]

>>16743397
This. I find the repetitive motions calming and afterwards the feeling when I have a knife that could dissect a mosquito is so fulfilling.

[Anonymous No.16743590]

>>16727475
Why are you here

[Anonymous No.16743734]

If my typical kitchen knives don't have any damage visible to the eye but it just slightly going blunt, how many swipes do I typically need over a whetstone? I have one that's 1000 and 3000 on the other side. I can't really tell if 10 vs 50 passes does a significant difference.

[Anonymous No.16743738]

How the FUCK do I sharpen my scissors?

[Anonymous No.16743755]

>>16726459
I use my girlfriends thigh Lmaoooo

[Anonymous No.16743759]

>>16731358
this looks like a precursor to a rape scene in one of those disturbing soviet war drama films where they did actual rapes for authenticity because there are no rules when making movies in russia where life is cheap

[Anonymous No.16743776]

>>16743738
Assuming you have a pair that come apart they are basically a chisel grind. If they do no come apart and are of mediocre quality there re various sharpeners out there. I have had mixed results with pic related style. I would not use them on quality shears but are ok to keep a working grade edge on utility scissors.

[Anonymous No.16743938]

>>16742024
maybe i havent seen the right videos but when does he ever bring religion into it?

[Anonymous No.16744496]

>>16743734
Depends on how dull obviously but I usually don't need more than 20-30 strokes per side per stone.

[Anonymous No.16744702]

>>16743734
Kill the edge on the side of your stone and hone alternating strokes on the coarsest you need untill it grips your thumbnail, after that polish to your desired finish.

[Anonymous No.16744952]

>>16743734
I suggest you - and anyone into sharpening - get a small jeweler's loop. You can pick up a 10x or 20x(or stronger) for around $10. It can show you things that you might not be able to tell from feel alone. You can also get a pocket microscope like pic related for around $13 and a bit of a quick mod is lots of fun to check out how good your work is.

[Anonymous No.16745009]

>>16744952
loupe bro

[Anonymous No.16745160]

>>16744952
damn that sounds like a good idea anon. i have trouble feeling the burr when im sharpening

[Anonymous No.16745396]

>>16743776
>chisel grind
I'll try that, thanks.

[Anonymous No.16745429]

>>16745160
Buy a microfibre cloth. It'll catch on the slightest burr forming. I've found loupes way more useful when I'm restoring razors. Your neck will feel any uneven spots.

https://www.chefknivestogo.com/flmipocl.html

I've got one I use for oiling reactive steels and one I use for checking burrs.

[Anonymous No.16745461]

>>16727789
Got a Lansky as well. Got it with the stand, which is screwed to a wooden board.

[Anonymous No.16745704]

>>16745429
>burr forming.
unless you're doing exclusively trailing edge, burr will hardly form (or that you've already sharpened so much that the edge collapses)

[Anonymous No.16745846]

>>16745009
Thanks, my spelling is pretty shit tier. Here, watch the BBB split some hairs
https://www.youtube.com/watch?v=JCastlG8tXw

[Anonymous No.16745860]

>>16726459
My metal-hard erected penis

[Anonymous No.16745877]

>>16745860
Drunken posting on 4chan from the squalid hovel of loneliness you reside in will only bring shame and regret the following day.

[Anonymous No.16745959]

Does Morakniv make good kitchen knives? I bought a companion for hunting for $10 a couple years a go and I think it is probably one of the best price/quality purchases I've ever made in my entire life. My kitchen knife is a JA Henkle and it is very dull. I was thinking about getting a Morakniv Frost Chef knife, but is it basically the same quality? Should I just get a sharpening stone and try to revive the JA Henkle?

[Anonymous No.16745980]

>>16745704
Not at all. Not even slightly correct.

[Anonymous No.16745989]

do diamond stones benefit from any sort of honing fluid?

[Anonymous No.16746015]

>>16745980
and you are awfully wrong

[Anonymous No.16746058]

>>16746015
Kramer forming burrs by lazily scrubbing. Do you like the single grit kings or are you more of a combopleb.

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

[Anonymous No.16746060]

>>16745989
No idea but my lansky set tells me to absolutely not use the oil on the diamonds.

[Anonymous No.16746065]

How is it that these synthetic looking Japanese whetstones can be hard enough to sharpen stainless steel, but if I accidentally botch my angle, the knife can still sheer off a chunk of the stone easily?
Doesn't the stone have to be harder than the knife to sharpen it?

[Anonymous No.16746090]

>>16745846
Dang. Folding knives worry me since the time my penknife closed on my finger and I reflexively yanked it away, slicing half the length of the blade.

[Anonymous No.16746098]

>>16730852
Of course I'm not in Europe. Europe, frankly, sucks. I wouldn't go there if you paid me.

[Anonymous No.16746099]

>>16746065
I think it is because the material is porous and if the edge can fine a pore to wedge in you can get a moment arm on the knife

[Anonymous No.16746111]

>>16746065
the synth is formed using a binder

[Anonymous No.16746202]

>>16746065
You're cutting through the substrate, like a knife through sandpaper.

[Anonymous No.16746226]

Would this be a good starter/lifetime setup for sharpening stones? This guy I like to watch hunts and tests out a lot of different more outdoorsman knives in the field and he recommends these as his 'necessary' grits/stones for sharpening, all Chosera. He offers some Sharpton alternatives, but also show how they form cracks and are an inferior product for life-long use. Could I eliminate one of the grits, or do you agree with this recommendation?

[Anonymous No.16746268]

>>16746226
For lifetime and ease of care I always recommend a full splash an go or dry use ceramic. Not everyone likes the feel of them, and others really like the whole ritual of a soaking water stone. Have at it if that is your thing. But if you want simple and something that you are unlikely to dish out, go ceramic.

[Anonymous No.16746341]

>>16746226
I think you'd be better off with like a fast cutting shapton 320 for repairs+ a 1k and a 4k.

>also show how they form cracks and are an inferior product for life-long use.
You really should take more than a glance at that guys stone videos.
https://www.youtube.com/watch?v=v4i8W3ZGgHE
>My latest video just before was wrong. Chosera takes craks as Shapton does. If you have an idea or an experience of this issue, please let me know. Thanks.

[Anonymous No.16746793]

>>16746268
don't forget diamond stones.

[Anonymous No.16746809]

>>16745461
>>16727789
i also got it, it's good enough for what i use it for, and it's a nice zen activity to sharpen
i might splurge on the diamond stone for it though, i sometimes sharpen for other people and their blades are always in horrible shape, it takes ages with the coarsest stone to get an edge back on

[Anonymous No.16748390]

>>16726536
>Twin Pro
interesting i did not know that King subcontracted for other brands.

[Anonymous No.16748506]

>>16726459
I’m not poor so I just give the full knives to a homeless person and buy new ones.

[Anonymous No.16748527]

>>16748506
don't let sharpening stone collectors see your post or else they will kill you with their knifes made from money
also nice b8 but w/e

[Anonymous No.16748833]

what third stone should I get if I already have an 800 and 3000 grit

[Anonymous No.16748888]

>>16748833
if you want another stone either get a very coarse grid <400 for repair and reprofiling or get ≥6000 for polishing.

[Anonymous No.16749010]

>>16748833
6k or 8k if you want really sharp knives.

[Anonymous No.16749040]

>>16749010
>>16748888
>>16748833

3k is high enough for basically all kitchen knives. Can you achieve a shaving sharp edge with the 3k? If not work on your skills before getting another stone.

Generally speaking an oversharpened edge will dull faster than an edge sharpened around 1.5k.

The high grits are good if like a mirror finished edge also.

[Anonymous No.16749062]

>>16749040
True. My highest grain is 4000. While I'm just a noobie knife sharpener I can make them sharp enough to shave myself.

[Anonymous No.16749076]

>>16749062
If your skills are on point a 1-1.5k is all you need for shaving.

[Anonymous No.16749094]

>>16726459
>>16726516

[Anonymous No.16749099]

>>16749094
What am I looking at here?

[Anonymous No.16749112]

https://www.youtube.com/watch?v=0fxL8v2dMho
Just do like he does.

[Anonymous No.16749117]

>>16749099
https://tsprof.us/

[Anonymous No.16749120]

>>16749099
a shiny complicated version of >>16739385

[Anonymous No.16749127]

>>16749117
>$700
Yeah nah.

[Anonymous No.16749146]

>>16749127
like buying a set of stones is going to cost you all that much less... also not made in China.

[Anonymous No.16749155]

>>16749146
quality nipponese stones cost me a fraction of that.

[Anonymous No.16749160]

>>16749117
>https://tsprof.us/
Also. they have various kits... The full kits is like $1k

[Anonymous No.16749165]

>>16749146
i can buy a 400-3000 quality progression for 60$

[Anonymous No.16749170]

>>16749155
>nipponese stones
That's fair. I got it more for sharpening woodworking tools than anything else.

[Anonymous No.16749178]

>>16749170
why?
in most woodworking angles can be guessed and still perform good, and chisel grind are even thousand times easier to freehand than a knives

[Anonymous No.16749199]

>>16749170
>woodworking tools
If you're talking about axes then you only need an angle.
If you're talking about saws or chainshaws then you need a tool just to sharpen them.

[Anonymous No.16749237]

It's not food related except for in a survival but I have a ka-bar knife that I'd like to keep sharp but I've been hesitant to use my stones on it for fear of damaging the stones. How would I go about sharpening something like this?

https://www.kabar.com/products/BK2

[Anonymous No.16749260]

>>16749178
>>16749199
works great for sharpening planer blades... i have some custom chisels, scrapers, and such... just makes it super easy. Drink beer, spend afternoon sharpening...

Also, I reside in Canada. Buying tools is a write off.

[Anonymous No.16749276]

>>16749237
>but I've been hesitant to use my stones on it for fear of damaging the stones
why would you think it would it damage them?

[Anonymous No.16749295]

>>16749178
>>16749199
https://www.youtube.com/watch?v=FhsSEvlu-o4

just look at it... its really well made.

Having all my shit sharp was a real game changer for me.

[Anonymous No.16749316]

What would you suggest for sharpening a potato peeler? My mother got an ancient type but it's really starting to dull severely. Pic related.
It feels like I can't get to the edge in a way that at least straightens it for the better using stones or a rod. Would working it all over with steel wool be a so-so compromise?

[Anonymous No.16749324]

>>16749316
try a nail file
not the metal kind but the sort of disposable thin cardboard ones that are coarser on one side and finer on the other

[Anonymous No.16749337]

>>16749295
what did it for me was finding a combination that just did the job fast without mess. I dont check my angles, if the blade can push cut through paper its way past good enough for most planing tasks. Proper deburring is actually the most crucial step here, way more important than polishing the bevel.
Chisels i do quick touch up between joints and i have a dedicated smoother that stays ultra sharp and only sees light work

>>16749199
you only need a file of the right type for all of them
>>16749316
try a Popsicle stick with metal polish thinly cacked on

[Anonymous No.16749382]

>>16749076
Just because you can, doesn't mean you should. My razors don't touch skin under 8k grit. I used a chinese 12k barbers hone for a while and that made all the difference. Spent a while fucking around with 90k grit 3m sandpaper, now I think I've settled down to 16k shaptons for finishing and occasional .25micron pasted leather.

[Anonymous No.16749393]

>>16749382
your razor is a lot harder than a 55hrc stainless knoive

[Anonymous No.16749427]

anyone else? got it for my skinning knives but it works just as well for a chef's knife.

[Anonymous No.16749441]

>>16749382
I meant shaving sharp for a knife, but yes most comfortable shaving edges need at least 8k. If you set your bevel well on a 1.5k stone you'll be at a sharpness where it should cut arm hair with little resistance.

[Anonymous No.16749509]

>>16749393
My aogami supers and vg10s are also way harder than 55hrc.
>>16749441
I knock the hair off my fingers on a 320 shapton. Not a good "shave" but definitely removes hair.

I'm going to shill the guy who made my last razor's etsy because he is SEVERELY undervaluing his work. Got an even ground wedge kamisori off him for $115 earlier this year. 4chin doesn't like the link so check out J3CustomRazors on etsy if you're in the market.

[Anonymous No.16749700]

>>16749040
>Can you achieve a shaving sharp edge with the 3k?
no not really. I can definitely improve the cutting performance after a knife has been used for a while but I can't get that "hair popping" sharpness that I'm looking for. Guess I'll stick with what I have and just work on technique for now

[Anonymous No.16749834]

>>16746058
>germans have to get japanese to make their high end stuff because their cutlery industry is stuck in 1951

[Anonymous No.16749835]

>>16749276
I'm an idiot, that's why. I just kinda assumed.

[Anonymous No.16749913]

>>16749834
I mean, zwilling got chosera to make some low quality glass backed shapton knockoffs and stamped kramers name on them. Enough said. Every branding on a stone will increase the price to the consumer, so you're paying a double markup for knockoffs. It was originally 375 for a 400, 1k, and 5k plus a shitty chinese bamboo bridge, dvd and nagura. Don't get taxed.
>>16749835
kbars are like 55hrc us tool steel. You're fine. It'll sharpen incredibly easily.

[Anonymous No.16749926]

>>16749835
it should be fine to use that knife on any normal sharpening stones. the only time you ever run in to problems is that some (mostly cheaper) whetstones have problems on super hard steel (60+) and will wear out faster and not sharpen as well.

[Anonymous No.16749931]

>>16749834
he is just to poor for endgame

[Anonymous No.16749941]

>>16749926
the cheap hardware store stones are often made of silicon carbide and will chew through everything you throw at them like diamond plates

[Anonymous No.16749948]

>>16749941
good to know. i was thinking of how king has 2 versions of its basic stone and one of them specifically advertises as being more suitable for harder steel.

[Anonymous No.16749963]

>>16749931
>fine
>2k grit
kek.

[Anonymous No.16750006]

>>16749963
>binderless hone
>grit
same thing as spyderco or Arkansas, no matter how large the particle the achievable finish depends on the stone dressing.
i dont know where you got that 2k from but definitely not from the manufacturer, they dont give a grit, especially not a JIS number for abrasives that are binderless. Fine in this case is 10k+

[Anonymous No.16750038]

>>16750006
They're manufactured by kyocera. They are standard chromium doped alumina stones. Finest "ruby" stone they make is average particle size of 10um, coarsest is 70um. Here's the datasheets to look through.

https://www.kyocera-precision.com/materials/other-materials/

[Anonymous No.16750048]

>>16749931

that's a waste of money. after a 6-8k water stone the only improvement you can make on any steel is going to be with leather and jewelers rouge.

[Anonymous No.16750096]

>>16750038
grit doesnt matter, they dont shed it. density does to some extend (thats where the ali clones can fall flat). the fine stones get diamond ground to whatever desired finish. This is more like a file.

i bought mine from a different supplier,bigger, 55€ and its made from 1.2µ grain

[Anonymous No.16750104]

[Anonymous No.16750125]

>>16750096
Just lapping up the marketing huh. Its a normal avg 10um alumina particle ceramic with impurities making it red. Its not a coticule that'll slurry up and perform better.

[Anonymous No.16750171]

>>16750125
>lapping up the marketing
just did my research, degussit or kyocera are not the only ones manufacturing those.

[Anonymous No.16750197]

>>16750171
Correct, but the one linked and called high end is a 10um synthetic ceramic stone. Its not a jnat or a coticule where there is a wide range of natural particle variance. Its synthetic. Kyocera knows exactly what grit it performs at, but hides the particle size in data sheets to trick bozos.

[Anonymous No.16750718]

>>16749913
>kbars are like 55hrc us tool steel.
Ackchyually, the Becker line are 56-58 if the website is to be trusted but you point still mostly stands.

[Anonymous No.16750816]

>>16750718
I'd be willing to bet the preferred brand of LEOs and larpers is overstating their hardness.

[Anonymous No.16750834]

>>16726459

[Anonymous No.16750849]

>>16750816
Why? It doesn't really change the price to make a knife harder or softer. Especially if it's still relatively soft and easy to grind/polish.

[Anonymous No.16750883]

>>16750849
Simply because they're mass produced. Any time saved means more batches put out and their clientele only cares about "ITS KA-BAR RAMBO HAD ONE."

[Anonymous No.16751681]

i bought an unmarked whetstone for 6 dollars at my local asian population market and it's honestly incredible, no idea what the grain is though

[Anonymous No.16752200]

>he hasn't spent at least a grand on his sharpening set up
Ngmi.

[Anonymous No.16752207]

>>16746226
>Virtuovice
Fine taste knife person anon.

[Anonymous No.16752234]

>>16752200
I actually have one of those lol. Bought it a while back when I first started making knives. Works great to set your initial edge angle precisely, but is a massive pain in the ass to match existing angles. I'll go to 1k diamond on it and switch off to hand finishing on a 1.5k shapton then a japanese natural to kick the edge up to that special natural stone place.

[Anonymous No.16752276]

>>16738269
this unironically

[Anonymous No.16752290]

>>16752276
It unironically feels good buying something you care a smidge about and can rely on for years by doing basic maintenance. It probably helps if the knife is more than 5$ but I've seen people get attached to cheaper things.
Then you have the problem where you get too cheap to buy a new one as soon as it dulls a little. So you subconsciously hold on to a shitty knife until you realize how bad it is and can be arsed to buy a new one.

Most homes I've been to with boomers have decade old knives that aren't sharp enough to cut a flat carrot without giving it a smack over the spine. I can't even convince them to hone their damn knives despite they always own a honing rod somehow.

[Anonymous No.16752362]

>>16752290
>I can't even convince them to hone their damn knives despite they always own a honing rod somehow.
How do you think they ruined the edge in the first place kek. Tried it once, fucked their knifes, and have suffered since. They don't admit defeat.

[Anonymous No.16752712]

>>16752234
>but is a massive pain in the ass to match existing angles.
whats the problem with it?

[Anonymous No.16752975]

BOW YOU GRORIOUS NIPPON BANZAI STONE USING SHITS

[Anonymous No.16753014]

>>16752975
you should sharpen up a knife and kill yourself with it, smelly dumb wh*teoid scum

[Anonymous No.16753533]

>>16750197
received my autism loop today, for thouse curious what this thing can achieve. wish there was a proper camera mount thou

[Anonymous No.16753536]

>>16753533
cool anon. what kind of loup would you recommend for sharpening

[Anonymous No.16753565]

>>16753536
a belemo 10x tripplet is good general purpose for around the house. It is decent and still afordable. Or Bausch & lomb 10x, but its more expensive.
The chink loops from ebay are terrible. Most lie about the magnification and the image quality obviously sucks ass.
10x is good enough for anything but comparing similar grit stones. It is also easier on the eye than 20x

[Anonymous No.16753573]

I bought a sharpening stone in chinatown from a restaurant supplier. It's a bit crude but I cannot for the life of me get a good edge from it, even after watching lots of videos on it. Any ideas what I'm doing wrong? I'd say it's just crap but if it's good enough for local chefs it should be effective, right?

[Anonymous No.16753580]

>>16753573
is it a muddy stone perhabs?

[Anonymous No.16753593]

>>16753580
Hmm, it makes loads of sludge so maybe. How's that different?

[Anonymous No.16753605]

>>16753593
the sludge is abrasive
the edge you form gets rounded from being pushed through dirt. Try light alternating strokes and flush the stone before sludge forms, or even finish on the dry stone

[Anonymous No.16753611]

>>16753605
OK, thanks anon

[Anonymous No.16753773]

>>16731704
Link?

[Anonymous No.16753783]

>>16731730
>$12 set
>$45 set
>Just spend a couple more dollars anon.

It's almost 4 times the price.

[Anonymous No.16753934]

>>16753773
https://www.amazon.com/dp/B07T4K7JF4/ref=cm_sw_r_cp_awdb_imm_4SV79TC6FMWYTKR2A9YK?_encoding=UTF8&psc=1

Here, good ol DONGRTON

[Anonymous No.16753942]

>>16753533
Holy shit dude learn to sharpen.

[Anonymous No.16753950]

>>16726459
I use a sharp pebble 1000/6000 once or twice a year, rest of the time it's just a few passes on a quick passthroug sharpener

[Anonymous No.16753973]

>>16753783
And will last well over 4x longer since it won't fucking immediately dish.

[Anonymous No.16754416]

>>16753565
>It is also easier on the eye than 20x
yeah, when i first bought a loup i was surprised about how small the eye relief is.

[Anonymous No.16755140]

>>16749199
You have no idea what you're talking about