Knife sharpening

[Anonymous No.19342477]

Time to make some weebs cry.

[Anonymous No.19342497]

>>19342477
> chefs choice
> no chef uses it
grim

[Anonymous No.19342504]

Simple as.

[Anonymous No.19342547]

im so pissed i shit my pants

[Anonymous No.19342644]

>>19342477
>model 15XV
>not Trizor XV
ishygddt

[Anonymous No.19342656]

>>19342477
Only 34 folds per side. Absolutely pathetic.

[Anonymous No.19342723]

If you take care of your knives, a leather strop is enough to restore their sharpness for daily use.

[Anonymous No.19342725]

>>19342547
piss?? shit?? I thought we were talking about FOOD

[Anonymous No.19342727]

>>19342723
>If you take care of your knives, a leather strop is enough to restore their sharpness for daily use.
Don't they make serrated, self-sharpening knives so you don't have to waste time with that old fashioned fuddy duddy shit?

[Anonymous No.19342733]

>>19342727
>Don't they make serrated, self-sharpening knives so you don't have to waste time with that old fashioned fuddy duddy shit?
Serrated blades are for cutting wood. Do you eat wood?

[Anonymous No.19342808]

>>19342733
>he cuts bread with a straight blade
Lmao

[Anonymous No.19342826]

>>19342808
Straight blades are, in fact, the optimal tool for cutting bread. Your knives are just dull.

[Anonymous No.19342936]

>>19342477
Not my fault you're retarded and lazy.

[Anonymous No.19342942]

>>19342826
Soft breads yeah, I'll agree with you there. But I make some really crusty sourdoughs with hearty crusts and my bread knife cuts them 50x better than any of my other knives. If you're using a straight blade to cut bread it doesn't have a good crust.

[Anonymous No.19342963]

>>19342497
Most kitchens use something even worse

[Anonymous No.19343611]

>>19342725
It's pride month.

[Anonymous No.19343904]

>>19342942
Use the tip of the knife to break into the crust and go from there. The cut will be a lot cleaner than with a serrated knife.

[Anonymous No.19343935]

I like knives. I have Japanese stones, Arkansas stones, ceramic and steel stones. I have a pocket knife I keep autistically sharp.

Work in fine dining and never saw the point of spending more than $50 on a knife. Always use a pull through sharpener and a cheap honing rod at work and in my kitchen. Takes 10 seconds and you can slice a grape so thin you can see through it. Knife fags will tell you that it ruins your knife because it takes off too much steel, but never mention that it takes a decade before you even notice significant blade reduction. Plus I don't want to be the guy that has a full blown panic attack when the dishwasher takes a brillo pad his $300 knife, or stops everything to look for it in a panic and backs up the line because he misplaced something that cost him half a weeks wages.

tldr knife fags are always insufferable gear queers. Your grandpa used a rock and could skin a grape with his $3 sears catalog pocket knife.

[Anonymous No.19343940]

>>19342826
Very wrong

[Anonymous No.19343961]

>>19342547
if i were pissed i'd probably lick the carpet and yell a bit

[Anonymous No.19343972]

>>19343935
Based. Good post.

[Anonymous No.19344007]

>>19343935
Why would you bring your own knife to your job anyway? Your employer should provide you with the tools that you need to do your job. Nice knives are for people who can afford them, not for wage slaves.

[Anonymous No.19344024]

>>19344007
>Just use the house knives

[Anonymous No.19344029]

>>19342497
I love him :3

[Anonymous No.19344033]

>>19342504
You're not allowed to have a sharp knife like that! You have to use a stoooooooooooooone!

[Anonymous No.19344035]

>>19344007
Nice knives are great, but at a certain point you're paying for craftsmanship and prestige and not getting any functional benefit.

Just don't be a faggot and pull out your fucking water bath and whetstone and spend 20 minutes sharpening your knife on my fucking line or I'll dunk your head in the goddamn deep fryer.

[Anonymous No.19344045]

>>19344024
This reminds me of a funny story. Our cleaver got lost somewhere, and I was showing a new hire how to cut lamb chops. I kept one of our crappy house knives that I would use, by slicing to the bone and then smacking the top of the blade with a meat mallet to cut through the bone.


A week later homeboy did the same thing with the CDCs wusthof when I wasn't there.. lmao he still complains about it. Exactly why I buy cheap ass victorinox

[Anonymous No.19344053]

>>19344024
If it works it works, if it doesn't and it makes you slower or bad at your job, that's your employer's problem, not yours. Let them know and ask them to replace the knives.

[Anonymous No.19344056]

>>19344053
Go post on your food blog, faggot, the chefs are speaking.

[Anonymous No.19344064]

>>19344056
My dude, if these are your knives that your employer gives you and you are too afraid to ask them to replace them, you are not a chef, you are a slave.

[Anonymous No.19344076]

>>19344064
Not even him, but blog about it, faggot. Real men carry their own tools.

[Anonymous No.19344079]

>>19344064
had a job where things were broken and no one said anything, but they were having issues using it. i didnt say anything myself cause it was fun.

[Anonymous No.19344086]

>>19344064
The problem is that even if they buy good ones, someone always fucks it up doing something stupid with it when you're not around. I've worked in a lot of kitchens and it's much better for there to be a culture where it's expected you bring your own basic tools, and nothing gets touched unless permission is asked. That's generally how all high end kitchens operate.

[Anonymous No.19344107]

>>19344086
I can understand that if you are working in a high end kitchen, not if you are working somewhere where a $300 knife is half your weeks pay. That's basically a minimum wage job.

[Anonymous No.19344124]

>>19344107
Forest for the trees, my autistic friend.

[Anonymous No.19344285]

>>19342504
>no glass cutting board
You could have made more people than just weebs cry.

[Anonymous No.19344293]

>>19342656
sugoku basado and Nihon-pirred

[Anonymous No.19344480]

>>19342504
>>19342477
Honestly, if you want to spend $250 on a knife and not take the time to learn to take care of it, that's on you. Pretty cringe ngl.

[Anonymous No.19344562]

>>19342477
It's your knife, why would it make anyone cry

[Anonymous No.19344576]

i use ikea's sharpener

[Anonymous No.19345748]

i just use a serrated knife, fuck it.

[Anonymous No.19346025]

>>19342504
Expensive knives are a meme. I once bought a set of Wusthof ikon or whatever series knives, only to find out they are made from the exact same alloys as Ikea knives.
I'm not saying they aren't better than shit low end ones, or that $1000 powdered steel shit isn't better than them but in the respectable $15-$300 category there's basically no difference in quality

[Anonymous No.19346399]

>>19346025
That's because Wusthof is a meme. You can find powdered steel chef knives for much less than $1000, I have a M390 bunka that I paid $200 for.

[Anonymous No.19346407]

>>19342477

I think we have the same knife OP. I like it.

[Anonymous No.19346412]

>>19346025

Arent Ikons the budget line?

[Anonymous No.19346416]

>>19346407

The brown handled one is a step up from OP's, the one on the left with the black handle is the entry level Shun, same as OP.

[Anonymous No.19346426]

>>19346416
It's all the same VG10 in the core. You are essentially paying for a pretty VG10 knife, but you could buy a 10Cr15CoMoV (Chinese VG10) for like $20, and it would perform exactly the same.

[Anonymous No.19346436]

>>19346426

Maybe Im just retarded but if I'm buying a $100+ knife I'm going to pay more for the one that looks nicer

[Anonymous No.19346455]

>>19346436
Yes that's fine, just be aware that the 63 layers meme is just for looks, it does nothing.

[Anonymous No.19346462]

>>19346455

Yeah I went back and checked and I paid like $200 I'm probably an idiot.

[Anonymous No.19346635]

>>19342497
Pull-throughs are pretty common in kitchens.
Motorized ones especially.

[Anonymous No.19346640]

>>19346426
Problem with those chinese knives is terrible blade geometry.

[Anonymous No.19346733]

[Anonymous No.19347313]

>>19342477
i'm using this, am i doing it wrong?

lol jk i'm not even using it

[Anonymous No.19347454]

>>19346462
>tfw I got my 7" premiere santoku for like $130

[Anonymous No.19347665]

I just use a Mercer brand chef's knife that I got for about $25 around four years ago. It just works.

[Anonymous No.19347704]

i fail to understand how a $200 knife is worth it when my $20 knife does anything i need for home cooking just fine. probably the same mentality that people use to purchase a $1000 vacuum

[Anonymous No.19347715]

>>19347704
Getting a higher quality knife, around the $100 price point you will have noticeably increased quality. Usually in the form of edge retention, ease of sharpening and just made with higher quality materials for the blade or handle. Above that you won't notice much of a change in quality. Some people like expensive knives, just like some people like expensive plates.

[Anonymous No.19347717]

>>19346733
good thing I'm using it to cut stuff, not to look at through a microscope like a nerd

[Anonymous No.19347726]

>>19347704
The cheaper vacuums will rip your dick off.

[Anonymous No.19347901]

i use these in a professional kitchen and when they get dull i just get another set

[Anonymous No.19347907]

>>19347901
Doesn't that texture make the knife suck ass?

Reminds me of when knife makers make knives out of old farrier files and grind them smooth and flat, but leave the diamond pattern. Those look cool.

[Anonymous No.19347913]

>>19347726
H-how do you know this?

[Anonymous No.19347918]

>>19347907
no they're actually very sharp and the texture lets the food release from the blade to avoid picrel

[Anonymous No.19348176]

>>19344086
are high end cheffing jobs worth it. looking into cooking as a job but not sure if i can take the pressurised environment for average pay

[Anonymous No.19348375]

>>19344024
looks fine to me :)

[Anonymous No.19348560]

I use a $100 set of 4 Furi single piece knives and they are fantastic. When they dull they get some pulls through my sharpener device and sometimes they see the steel rod if that's what I grab first. A few pulls through makes them razer sharp for a few weeks.

I also own a $400 Japanese knife that doesn't get used because it's high carbon and oxidises easily and needs more work than a knife should take.

[Anonymous No.19348572]

hey fags

i've been wanting to get a nakiri but the one i'm looking at has been out of stock for 6 months and i'm getting antsy

any recommendations?

[Anonymous No.19348592]

>>19347704
i'm assuming if you're using a $20 knife you don't bother to take care of it. if you are taking care of it properly you're putting in a lot more work than you'd need to on a better quality knife. more expensive knives typically hold a sharp edge longer than cheaper knives.

tl:dr more expensive knives perform better for longer with less overall maintenance.

if you wanna talk $150 vs $300 then we can have a discussion, but the jump from $20 to even $80 is huge.

[Anonymous No.19349031]

>>19348572
I have a shun nakiri I like a lot. These dudes are obsessed with their Japanese knives, give this a watch.
https://youtu.be/daha3v64lH4

[Anonymous No.19349049]

>>19347704
>>19348592

this. quality jump from 25 to 100 dollars is big. the quality jump from 100 to 300 or 300 to 1000 is not nearly as noticeable. like anything there's a price point at which you get diminishing returns and for knives it's somewhere between 50 and 100 dollars. My go to knife is the victornox chefs knife. i have several 500+ dollar semi customs and yes they are nicer but its just fit and finish not function.

[Anonymous No.19349050]

>>19347726
can confirm

[Anonymous No.19349069]

>>19348572
Get a cheap Tojiro DP nakiri, that's all you need to realize that your bunka does the same job and better.

[Anonymous No.19349206]

>>19349069
that's why i bought the bunka first.

the nakiri is a want thing, not a need thing.

>>19349031
i've seen that guy before. he kinda grates on me but they've got good info. i've never purchased from them though.

[Anonymous No.19349408]

>>19349069
>>19349031
fuck it.
i just bought this https://carbonknifeco.com/collections/nakiri-santoku-bunka/products/hitohira-td-blue-2-stainless-clad-kurouchi-nakiri-165mm-walnut-handle

[Anonymous No.19349435]

>>19349206
Yeah his voice and inflection is a bit odd to me but he presents information well and is knowledgeable.

>>19349408
Looks like a nice knife anon. If I could go back I'd get a nakiri that looks like that rather than my shun, but it was a Christmas gift so I can't complain.

[Anonymous No.19349447]

>>19349435
i have that shun cleaver. its nice, and not to sound like a faggot, it just doesn't have any soul.

i just don't care about it as much as the others.

[Anonymous No.19349496]

>>19342504
this is like being proud of keying your own car. absolutely retarded lol

[Anonymous No.19349519]

>>19344024
Ah, shitty Villeroy & Boch low-end, we meet again.

[Anonymous No.19349525]

>>19349435
Looks is all it has going for it
The Shun collection is better in every way.
Carbon steel is a meme in most cases-- especially on a Nakiri. You want carbon steel on a cleaver and maybe a boning knife you use as a bone breaker--that's it.
>>19349206
The Bunka, Nakiri and Santoku all basically fill the same role. The one people choose generally has more to do with their cutting style than functionality. All the same tasks can be (and usually are) done by a Chef knife.

[Anonymous No.19349551]

>>19349049
Look for factory seconds or clearance on big sites like Cutlery and More, Crate and Barrel or William Sonoma.
Most of the german brands (Looking at you Whustof and Victorinox) are for home cooks that don't know anything about knives and want basic bitch shit that works Good enough. They are overpriced for what you pay for.
Shun has several tiers of knives made for very different users with their VG10 collections have great bang for you buck.
Miyabi is basically high end and their powder metal knives are amazing if you baby them. I'd defiantly recommend a powder metal paring knife and utility knife but not for a nakiri or chef knife.

[Anonymous No.19349571]

>>19349525
>Carbon steel is a meme

Opinion discarded.

[Anonymous No.19349606]

>>19349525
>The Bunka, Nakiri and Santoku all basically fill the same role

yeah, i'm aware. i'm allowed to buy as many knives as i want. function is only part of it.

[Anonymous No.19349622]

>>19349606
this isn't all of them. i have a sickness.

[TheOriginalZerg No.19349635]

Think the Knife
Is Definitely Sharp
Knowing that It's Definitely Sharp
Ow It's Sharp Holy Fuck it's Sharp
Ow It's Sharp it's Definitely Sharp
Please stop being sharp
don't sharpen knives

[Anonymous No.19349661]

>>19348572
Inspiring.

No matter the aesthetics, the handle unironically has been the most overlooked part for me. You know, those mid-tier plastic handles where you can see the steel is whole makes the most comforting part of a knife that makes you feel safe using it no matter the build.
I have a set of cheap, razor sharp jap imitation knives, actually damascus steel, where the bamboo handle makes you want to test it forever for strength. You never want to learn how to use it properly and thus safely.
That set would have looked like the ideal knife set to me, had the handles been showing the steel core like that cleaver, or if you could feel the steel weight down the handle not bulging, or you knew the different parts in the build, which I recon is rare or impossible to feel out unless it's actually loose or able to be disjointed by hand to start with.

I badly need me a proper set for life. Handles with plastic/wood/bamboo and no steel core showing is a total deal breaker after last time I chopped off my fingertip with my improperly balanced kitchen suicide tool. I never will feel completely safe using anything lightweight and made with such leightweight materials.. That cleaver of yours however.. Bingo..

[Anonymous No.19349699]

>>19349661
The best handles on any knife are going to be your textured plastic ones.
Victorinox, Dexter, Tojiro Color, Cozzini, they're always going to be the most comfortable and most durable and most slick-safe.

[Anonymous No.19349711]

>>19349661
Wa handles are strong enough for proper use. They are specifically designed for use with a pinch grip in most cases. The design also allows for very easy removal and replacement. If you take care of the knife the handle will wear out before the knife does.

They are traditionally made from magnolia wood with a horn ferrule. The magnolia wood grains expand when they get wet providing additional grip when it is most needed.

I prefer them over western handles.

[Anonymous No.19349716]

>>19349622
those hatchets look absolutely unused

[Anonymous No.19349722]

>>19349716
Well obviously, you wouldn't want to risk damaging your knives by using them. That's what the $10 beater knife is for.

[Anonymous No.19349732]

>>19349722
first thing i do to mine is file down the cheeks. I keep the bastard file finish too. Imagine being afraid of laying a hand on your own stuff, yikes

[Anonymous No.19349747]

>>19349716
absolutely no use. i just have them.

i've got 2 kukri's and a machete though. one of the kukri's gets used in the yard semi-regularly.

(garden kukri not pictured)

[Anonymous No.19350698]

>>19347726
I came a lil from this post.

[Anonymous No.19350828]

>>19347907
The texture actually helps food not stick to the blade

[Anonymous No.19352170]

>>19349606
>>19349622
Where do you keep the dead bodies?

[Anonymous No.19352214]

>>19352170
come with me and i'll show you

[Anonymous No.19352372]

>>19352170
You bury the body under a fence/fence post.

[Anonymous No.19352734]

>>19349699
lololol
I would say you're still using the same knives your mom bought you when you left home--but you still live in her basement and use her shitty knives.

[Anonymous No.19352741]

>>19349571
>Reddit spacing
>Reddit comment
Indeed you're retarded--thanks for the conformation that you're the kind of person that shills high carbon steel but doesn't know anything about metallurgy or cooking.

[Anonymous No.19352754]

>>19349606
>>19349622
All of your knives are shit. You spend money on shit. Your opinion is shit. You can piss away all the money you want--doesn't mean you know anything about knives...especially kitchen knives.

[Anonymous No.19352779]

So I've just been using random ass Ikea kitchen knives and shit, I use one of those steel rods that comes in the knife block set to sharpen. Say I wanna buy some fancy jap chef knife for my everyday cooking - wtf am I supposed to sharpen it with?

[Anonymous No.19352788]

>>19349606
>>19349622
thrash knives, get a mora instead

[Anonymous No.19352807]

>>19352741
Remarkable seethe, and my point is proven.

Pretty sure I know more about metallurgy than you considering I make knives.

Explain to me the relationship of grain boundary size, ease of sharpening, and edge stability.

[Anonymous No.19352811]

>>19352779
Whetstone

[Anonymous No.19352829]

>>19352734
I have butchered more deer, fish, beef, pork, and poultry than the number of girls you've dreamed about fucking.
Wooden handles suck for real work. Less grip, less durability, harder to clean.
Textured plastic handles are the best handles for knives that are actually being used.

Stainless > Carbon Steel, too.

[Anonymous No.19353194]

>>19352829
Magnolia wood is just as good as synthetic handles when wet. I would bet a bend test would show a well seated wa handle is actually stronger than how those victorinoxs are affixed to the handle. There's a tiny little tang under that plastic.

There are benefits to carbon steel that make it better suited for a lot of people and their needs. Ease of sharpening is one. Cost vs. Quality is another. Cheap stainless is really really shitty.

[Anonymous No.19353245]

>>19352779
The traditional way is sharpening by hand with Japanese waterstones, but that is a skill that takes time to develop. If you don't want to bother with that, there are also sharpening jigs like the TSprof that are much easier to use and will produce better results.

[Anonymous No.19353263]

>>19353245
They won't produce better results than someone with skill using good quality Japanese natural stones. If you're a noob they will.
Sharpening jigs are majorly inconvenient and slow compared to a good quality splash and go stone.

[Anonymous No.19353287]

>>19353263
Natural stones are a meme. No matter how good you are, you will never be able to keep the angle as consistently as with a jig. Maybe there is some Japanese dude somewhere that has been sharpening 100 knives every day for 50 years that can do better, but we are talking about someone starting from scratch.
It's true that sharpening by hand is faster if you are good at it, but that's a skill that takes a lot of time to develop. It's completely overkill for a home cook, unless they are doing it as a hobby.

[Anonymous No.19353303]

>>19353287
Wrong. The meme is that you need a sharpening jig to make sharp knives. It is really easy, and only take a couple hours at most to get results good enough for the home cook.

200x magnification, 100% free hand on natural stones.

[Anonymous No.19353335]

>>19353245
Jigs are nice mostly for reprofiling knives.
I think they're a bit much for normal sharpening.
However, I would recommend getting a good quality diamond plate instead of using any kind of standard whetstone. Natural or synthetic.

[Anonymous No.19353351]

Another example of freehand sharpening on a whetstone. This is 50x magnification.

[Anonymous No.19353584]

>>19342497
thats a big sheep

[Anonymous No.19353589]

Anyone ever use the Naniwa "Lobster" set? They seem pretty good and the only stone I have is a pretty fucked up cheapo one from a restaurant supply store I got years ago.

[Anonymous No.19353718]

>>19344045
thats so fucking funny dude. this will surely be an epic ck copy pasta. i tip my hat to you, sir!

[Anonymous No.19353737]

These are my sharpening stones, they work pretty well I would say.

[Anonymous No.19354288]

>>19352829
the knives with the wooden handles in this pic are shit
actually
most of the knives in this pic are shit
>>19353194
carbon steel is antiquated trash
it was cool 100 years ago
your tools shouldn't chemically react with your food. basic shit

[Anonymous No.19354318]

>>19354288
No. Basic shit is knowing how to take care of your tools.

[Anonymous No.19354640]

>>19353737
stop tainting japan, demon

[Anonymous No.19355004]

>>19342497
Literally me
I look like that and I walk like that

[Anonymous No.19355162]

Bought this knife last year. It seems to work good enough though I probably need to sharpen it.

[Anonymous No.19355531]

>>19342477
I have the same knife anon and you're going to chip it sharpening with that, the steel is too hard and brittle

[Anonymous No.19355535]

>>19353303
>only take a couple hours
this is why people like using tools and jigs.

[Anonymous No.19355593]

>>19355535
After you spend an hour or two to become proficient it takes 2-5 minutes to bring a knife back to razor sharp with a stone. Much better edge than a pull through, and waaay faster and more convenient than a jig.

If you're ever in the woods and need to sharpen your knife you won't have your lansky jig, but you will have rocks on the ground to use.

[Anonymous No.19355761]

whats a good basic sharpener i can use? i'm afraid to fuck up my good knives, my brother tried stone sharpening and left fugly scrapes on a knife i got for my mother. i'll eventually learn stone sharpening on a cheap knife but i 'm running on a serious time deficiet rhis year.

[Anonymous No.19355879]

>>19355593
i use stones but wtf is this larp
>If you're ever in the woods
kek, knife autists never leave their basement
>muh pocket knoife sharpened to 12k
>muh random round riverstone with 1% silica content
very pragmatic approach

[Anonymous No.19355889]

>>19355879
I don't even have a basement, so HA. I'm only autistic about knives because I make them, so double HA.

Thirdly carbon steel is so easy to sharpen you don't need a good stone to good sharp.

[Anonymous No.19355988]

>>19355761
Just look into rigs as discussed before, it is going to take you years of practice to achieve the same results freehand, despite what the LARPers here are saying. The best is probably the TSprof, but there are many others like the lansky or work sharp.

[Anonymous No.19356040]

>>19355988
It may takes years of practice for you and your parkinsons ass hands.

I posted literal microscope shots of my freehand sharpening. I've spent much, much more time than a couple hours, but you can absolutely get good enough in an hour or two after watching a good video demonstrating the ideas behind freehand sharpening.

If I'm setting the bevel for a knife I've made I will use a jig to set a precise angle depending on the type of knife, but I still freehand sharpen it afterwards.

[Anonymous No.19356059]

>>19356040
you can use a strop for daily touch up, no need to use stones at all unless the edge is really fucked

[Anonymous No.19356118]

>>19356059
Stropping will only last you for so long. You will eventually need to resharpen your knife. Stropping will greatly extend the time between sharpenings.
Personally I dislike strops for most knives, but really it's a matter of preference.

[Anonymous No.19357370]

Bumps.