/ck/ - Food & Cooking

[Anonymous No.19756198]

What does /ck/ use to sharpen their knives? What is the easiest method for non-autists who just wants their knives sharp.

I thought of getting one of these.

[Anonymous No.19756204]

>>19756198
you should. it's difficult at first but you get the hang of it.

[Anonymous No.19756206]

>>19756198
A whetstone is the best option, but it usually takes 1-3 hours of practice to get good enough to make your knives very sharp.
Do NOT buy the cheap chinese one like in picture. Get a splash and go stone. Instead of soaking for 10+ mins in water you just splash water on the stone and go. I like shapton 1.5k, but there are other good options.

If you have a knife less than 40 bucks a pull through will make your knife sharp, but is both wasteful and produces an inferior edge.

[Anonymous No.19756208]

>>19756198
I bought a basic double sided stone at a kitchen supply store like 8 years ago. Can't even remember the grit for either side. I only use the rougher side anyway and then I hone my knife with a steel

[Anonymous No.19756212]

>>19756198
Stones are fine, what's not fine is how fine that stone is, you need a less fine stone because the ultra fine ones are very slow and unfine at sharpening a blade thats been roughed up
Get one at about 300 or 600 fineness and you wont be spending 40 minutes getting a burr in your blade for a fine tuned edge. Then you'll be fine

[Anonymous No.19756225]

I use an amazon block exactly the grits as wat you've posted and use water. It's been working for years and was like $14 or something.

[Anonymous No.19756229]

Bavarian Edge is all you'll ever need

[Anonymous No.19756234]

>>19756198
https://www.amazon.com/Micro-100-Speedy-Sharp-Sharpener/dp/B081HHWYVH/

[Anonymous No.19756237]

>>19756198
Belt sander and a 600 grit belt

[Anonymous No.19756254]

>>19756198
>What is the easiest method for non-autists who just wants their knives sharp.
honing rod

[Anonymous No.19756256]

>>19756237
Only if you have watercooling. Powered abrasives used without coolant WILL ruin the temper on your knife's edge.

[Anonymous No.19756307]

[Anonymous No.19756317]

>>19756254

[Anonymous No.19756331]

>>19756307
Stop giving terrible advice.
See: >>19756256

[Anonymous No.19756334]

>>19756317
>EASIEST method
>for NON-AUSTIST
you can't argue with me i'm not wrong most people dont use a knife enough to warrant sharpening.

[Anonymous No.19756347]

>>19756334
They take a ton of practice to use properly, and they don't actually sharpen.

>>19756198
Take it to a professional place and have them put a good edge on it for $4, and then buy a strop and stropping compound, that's basically impossible to fuck up.

[Anonymous No.19756357]

>>19756317
he's not wrong. knives stay sharp for like 6 to 8 months under moderate use. hone before cooking and a sharp edge will last half a year at minimum.

[Anonymous No.19756383]

>>19756331
Use it properly and you wont affect the temper. Blades are tempered at 200C or more. Doing quick light passes for regular sharpening barely makes it warm.

[Anonymous No.19756385]

>>19756254
>>19756317
The rolling ones are better than the static ones.
Fiskars are okay.
But the patents for dual carbide expired back in the 90s, so anything can be quite good.

[Anonymous No.19756408]

>>19756198
Belt sander

[Anonymous No.19756445]

>>19756383
Absolutely incorrect. A light pass will still ruin the temper at the very edge. Coolant is 100% necessary.

Please read my image.

[Anonymous No.19756447]

>>19756408
Terrible advice.
See: >>19756445 and >>19756256

[Anonymous No.19756482]

>>19756234
A chef told me about these, I bought one and they actually work well.
I use them on very dull blades myself and they can shape an edge in no time.

[Anonymous No.19756489]

me and my family use one of these bad boys

[Anonymous No.19756509]

>>19756489
Those don't really sharpen a knife. It realigns the edge. Proper use of a honing rod will keep a knife cutting well for like 3-6 months depending.

[Anonymous No.19756555]

>>19756445
Post a proper source at least. Every blade is machine ground and sharpened. The surface heat is dissipated into the thermal mass of the blade, coolant is necessary if you're doing heavy grinding that will cause the heat to build up. If we take that reddit post to be true and relevant to a light pass, then coolant won't do fuck all for the working surface because it would be instantly vaporized and the heat would still only have the metal behind it to dissipate into. And if it were accurate, you wouldn't even be able to work up a burr because that sub-micron burr would have literally melted away.
I've sharpened everything on a belt grinder for over a decade and it doesn't ruin an edge as long as you aren't negligent. I can chop down a tree with my axe and its still sharp enough to shave my face.

[Anonymous No.19756579]

>>19756555
The source is in the post. I got it from a knife forum. You can find it if you search a portion of the text in my image.

Metallurgists know more than you and your anecdotal evidence. Trust me. I think you should carefully read my initial post. You seem to have misunderstood most of it.

Here is more real data that shows you are wrong.

It is a very well known phenomena that a factory ground edge will have significantly reduced edge retention compared to being sharpened on a stone a few times. Why is that?

[Anonymous No.19756662]

>>19756579
Factory edges are shite and usually have unreasonably obtuse profiles. I can hand sharpen knives to the point where they can whittle hairs, but still stand by the belt grinder. Also use a leather belt impregnated with Cr2O3 for finishing, which likely polishes away the thermally affected micron thick skin from grinding.
Using a belt grinder doesn't defacto ruin a blade. The most botched experience I've had that obviously affected the temper was redeemed by regrinding the edge back not even 1mm.

[Anonymous No.19756674]

>>19756579
>Metallurgists
Okay, so the factory blade do not rust under adverse conditions. And random blades from the production line do not have quality spikes.
Do you think your statement really means more than that?

The edge is something else entirely, and its like everything else: You might get a nice edge for the initial cut, and maybe for a demo unit to demonstrate the knife... but that doesn't mean its a good edge compared to just sharpening it to razor cutting and maintaining that.

[Anonymous No.19756692]

one of these bad boys, unlike other pull through sharpeners it doesn't use steel and diamond. The whetstone wheels won't chew through your blade and are replaceable which is nice, it's also not made in China which is a plus

[Anonymous No.19756697]

>>19756692
oops got the name wrong it's called minosharp

[Anonymous No.19756699]

>>19756674
No no. You don't get it. Metallurgists that look at metal in certain states are extremely concerned about heating the metal they are investigating. They must create a perfect mirror finish before etching the steel to observe the crystalline structure under a microscope. Get it now?

>>19756662
If it works for you I'm happy, but real scientific testing shows clearly that uncooled and powered abrasive clearly reduce edge retention.

Last thing is factory edges have shit EDGE RETENTION because they are ground fast and hard, which damages their temper. Absolutely nothing to do with edge profiles.

[Anonymous No.19756704]

>>19756692
>>19756697
also the wheels aren't technically whetstone but ceramic

[Anonymous No.19756705]

>>19756692
Bro look at the graph on the bottom of this image >>19756579

[Anonymous No.19756738]

>>19756206
>Get a splash and go stone. Instead of soaking for 10+ mins in water you just splash water on the stone and go. I like shapton 1.5k, but there are other good options.
you know stuff, but barely enough. Don't give others advice yet, but keep on sharpening, lad.
>>19756212
>getting a burr in your blade for a fine tuned edge.
you were doing fine until this part. don't make burrs, as in, don't entirely rely on burrs to tell if your blade is ready to be "sharpened"
>>19756317
>>19756347
>they don't actually sharpen.
>>19756509
>Those don't really sharpen a knife. It realigns the edge
Before we can continue, DEFINE "sharpen". Because honing DOES remove material at the edge to reform the lost apex

[Anonymous No.19756741]

>>19756738
You have a whole lot to say about nothing

[Anonymous No.19756742]

>>19756738
Imagine being this confident and stupid at the same time.

[Anonymous No.19756766]

>buy whetstone
>it keeps dhrying

[Anonymous No.19756806]

>>19756738
Rod hones used in a kitchen don't remove material, their single, and only purpose is to straight the edge of the knife to prolong the time between sharpening. Actual hones like the ones used to finish engine cylinders are super fine, ceramic abrasives.

[Anonymous No.19757150]

>>19756198

[Anonymous No.19757308]

>>19756198
If you can afford good knives then you can afford to send them out for sharpening. If you have anything else just get a diamond pull through sharpener.

[Anonymous No.19757335]

>>19757308
Terrible advice. If you have expensive knives you should already know how to use a whetstone. Most professional knife sharpening businesses use uncooled and powered abrasives to sharpen knives.

If you send out expensive knives to get sharpened make 100% sure they do not use powered abrasives. It will be more expensive, but worth it.

[Anonymous No.19757339]

Shitty sink bridge, a "tool stone"(so the grit is like 240 and 600) and a cheap honing rod.
Entire setup was $20, and i wouldnt use it with a nice knife, but the shitty beater knife i used is kept sharp enough to effortless cut through tomato skin.
If i were to start using my nice knives instead of just displaying them on a magnetic strip like some obnoxious loser, id get a much nicer whet stone(prob. 600/2000 grit). I'm confident i have the right angles and form for doing it, now that i have practised with my shitty kitchenaid for the last ~5 years.

[Anonymous No.19757343]

>>19757335
You morons always think that the temperature of a belt sander is enough to throw off the temper of a knife. How the hell do you think it got sharpened in the first place? Do you think there is a factory full of autistic old Japanese men tirelessly sharpening knives on whetstones all day? Fuck no there isn't because it can be done just as easily on a belt sander with a fine grain belt.

[Anonymous No.19757360]

>>19756198
Tumbler rolling sharpener

[Anonymous No.19757361]

>>19757343
Idiot. I posted studies proving you are incorrect.

>>19756579
>>19756445

Please observe this picture that shows your lack of knowledge. Notice how the wheel is.... WET? You must use coolant if you are sharpening with powered abrasives.

[Anonymous No.19757366]

OH HOHOHO WHAT IS THIS?

[Anonymous No.19757371]

NOW THIS IS CRAAAAZY.

[Anonymous No.19757381]

>>19757361
When you make your own knives, you can talk. Until then you can pack your studies up your ass and cart them back to whatever midwit site you got them from.

[Anonymous No.19757383]

>>19757343
More stupid things you said.

>sander
It's called a belt grinder when it used for metal.

>fine grain belt
It's grit, and fine grit belts create significantly more heat than coarse belts.

>Hours on whetstone
How do you think they get parallel scratch patterns on knives? HAND SANDING or for very high end knives they will use stones to bring out the contrast between the layers between the hard steel and cladding.

If you are a proficient whetstone sharpener and have the corrext assortment of stones it should basically never take hours to sharpen a knife.

Before you call someone a moron please check yourself so you don't wreck yourself(again).

[Anonymous No.19757386]

>>19757381
I DO! Professionally. DO YOU?

[Anonymous No.19757391]

Check out this wrought iron clad hunter I made. The wrought iron is from an old 20lb naval chainlink. Fun, but tricky stuff to work with.

[Anonymous No.19757392]

Do you like hamons?

[Anonymous No.19757394]

Finished takedown bowie from here. >>19757386

This was my first ever takedown knife. Fairly happy with how it came out. They are very difficult to make.

[Anonymous No.19757398]

Here is my first ever mosaic pattern I made. God damn do mosaic patterns take forever to make.

I know this knife is kinda shitty. I made it for myself to keep.

[Anonymous No.19757404]

IF YOU SEE THIS I HOPE YOU LOVE THE KNIFE I MADE FOR YOU!

[Anonymous No.19757405]

>>19757398
>Damascus
Yawn

[Anonymous No.19757409]

This knife was very difficult to make, but I think it came out beautifully.
YES THAT PIN ACTUALLY GOES THROUGH THE TANG OF THE KNIFE.

[Anonymous No.19757415]

I need to learn / practice with my stone. I wasn't getting the hang of it when I tried last time. It got middle sharp but the point and end of the knife were not sharp at all. Some anon linked me a 3 hour long video to watch.

[Anonymous No.19757417]

>>19757405
Mosaic patterns are a different beast all together. Very difficult to make and highly desireable. A lot of pattern welded steels are boring, but not mosaic imo.

[Anonymous No.19757425]

>>19757415
As a knifemaker and sharpening autist this is the best sharpening video. Pay extra attention to how he finds the angle of the edge.

https://youtu.be/f6N0l8Ju7gE?si=ycyWKNKau5zOoAtU

[Anonymous No.19757427]

Here is my most time consuming, and possibly most beautiful knife I have ever made. It is a takedown chef's knife. Probably took me in the 40-60 hour range to complete. Stunning in person.

[Anonymous No.19757431]

>>19757425
Thanks I'll bookmark this to watch after I move when I can actually focus on cooking without my OCD roommate fucking up my life.

[Anonymous No.19757444]

>>19757431
It's 9 minutes long. Sucks about your roomie. :(

[Anonymous No.19757503]

>>19757444
Yeah but if I don't apply the knowledge, I'll forget. Next month I shall try anon. Once I gtfo.

[Anonymous No.19757509]

>>19756198
I use that.

[Anonymous No.19757542]

>>19756198
If you're not an autist, get one of these. I keep one in my bag when I travel to sharpen shitty hotel knives and such.

If you DO care, get diamond stones. Start with a 600 and a 1200. If you want sharper, get a leather strop. If you need to reprofile, get a 250. If you're really autistic about angles, get angle guides.

My dad made knives as a hobby and bought all kinds of shit off the internet. Hunter Honer, Lansky system, one of those hand-held belt sanders, he'd always go back to his diamond stones because he just got better results.

[Anonymous No.19757545]

>>19757427
I question why more knives don't have the ability to take off the handle so you can either clean/oil underneath it or change it out for cosmetic reasons

[Anonymous No.19757699]

>>19757545
It's extremely time consuming and expensive to create the precision required for it. Japanese knives are your best bet. The handles are friction fit.

[Anonymous No.19757801]

A whetstone with a fine side and a lot of practice. It's better to buy a good knife and keep maintaining it than to try and sharpen an old abused knife. That way you make it YOUR knife.

>non-autists

You're delving into autist tendencies if you're fretting about dull knives. Normies will have a shit ton of dull knives until they throw them away and buy a new set to abuse.

[Anonymous No.19757939]

Just finished sharpening my knife for the first time. Did the paper test and it cut through it super smooth. Was really excited to try using it on food so diced some carrots and damn near cut my finger off it was so dull.

[Anonymous No.19758038]

just learn whetstone sharpening. its an invaluable skill you will have for life. you never know where it will come in handy. this summer I sharpened pruning shears because they were dull for instance.

[Anonymous No.19758053]

>>19756198
PSA
Use the bottom rim of your ceramic coffee cups to hone your knives
I use mine every day and it stays sharp with a few light passes

[Anonymous No.19758119]

>>19757394
What wood did you use for the handle? Awesome knife

[Anonymous No.19758129]

the worst assumptions of these threads is always the spergs thinking OP want to sharpen his 1000$ hairloom weeb knife instead of some random stainless trash
>>19757415
if it was never sharpened before the factory grind is likely all over the place, thicker at the back etc.
getting the tip freehand is not trivial

[Anonymous No.19758136]

>>19757371
Had one of those at my grandpa's warehouse, I used to play with it as a kid by spinning it fast and grinding a piece of scrap metal so it'd be making sparks

[Anonymous No.19758168]

>>19758129
>the worst assumptions of these threads is always the spergs thinking OP want to sharpen his 1000$ hairloom weeb knife instead of some random stainless trash

Op here, this. I just wanna sharpen my shitty 20 dollar knife so that I don't have to buy another one every few months.

[Anonymous No.19758260]

>>19756198
>for non-autists
Pull-through sharpener.

[Anonymous No.19758263]

>>19758129
>getting the tip freehand is not trivial
freehands fapping

[Anonymous No.19758805]

>>19758119
Ty. Ironwood.

>>19758136
I recently had to grind titanium on my belt grinder. Awesome bright white sparks. Very cool.

[Anonymous No.19758894]

I've used water stones before but I eventually splurged and got what looked like the nicest jig there is and I love it. I scratch registration marks onto my knives so I can align them on the big 6 extremely repeatably, which makes touching up the edge with a fine stone trivially fast. 13 degrees per side. If you care about compactness, being able to sharpen one handed, price to performance ratio, or really anything besides getting the sharpest edge as quickly as possible, then other solutions are better. Otherwise get yourself a nice jig.

[Anonymous No.19758903]

>>19758894
I have one of those. I use it to grind the precise edge angle I want on knives that I have completed. I go to whetstones to finish the edge after.

[Anonymous No.19758954]

>>19758894
>big 6
I meant jig. Phoneposting.

>>19758903
Why did you decide to finish by hand? You can get a perfect mirror finish on the jig if you use compound or an ultra fine third party stone.

Unusual handle and edge geometries, or just personal preference?

[Anonymous No.19758960]

>>19757371
>>19757366
>>19757361
I guess factory blades really are sharpened in a factory full of Japanese men working tirelessly >>19757343

[Anonymous No.19758974]

>>19757343
>Do you think there is a factory full of autistic old Japanese men tirelessly sharpening knives on whetstones all day?
To be fair, I have watched the latest season of demon slayer and this is exactly how the blade manufacturing process is characterized

[Anonymous No.19759056]

>>19757381
>>19757386
Fuckin' told lmao.

[Anonymous No.19759082]

Maybe more of a pocketknifefag thing, but these things are fucking easy to use and work on most blade profiles.

[Anonymous No.19759115]

>>19756198
least autistic:
use a simple knife sharpener
minor autistic:
go to a pro knife sharpener (worth it if knives are expensive)
middle autistic:
get a tumbler roller, though it only works well on standard knives and is an investment
actual autistic: get multiple grades of whetstones and learn the skill itself

[Anonymous No.19759147]

>>19759115
>tumbler knife sharpener
I can't imagine reprofiling an edge with one of those

[Anonymous No.19759229]

>>19758954
I use very expensive japanese natural stones that give me excellent control over edge quality. It's peak sharpening autism, but I love it.

[Anonymous No.19759290]

>>19759229
I respect that. I'm an efficiency guy I guess, once I tried the 'registration marks for consistent alignment' trick I can't go back. I miss how pleasantly meditative water stones were, though. Using a jig isn't as tactile. You can also do decorative and even height bevels with stones even on very curved knives (which, ironically, Japanese knives less often are) while point-pivot style jigs produce a bevel that is extremely consistent, but depends on the curve of the blade (curving towards the pivot = slightly blunter angle). Also water stones last way fucking longer than the tiny ass overpriced stones that go with jigs. Particularly if you're reprofiling a lot of knives and going through a lot of low grit.

[Anonymous No.19759308]

>>19756408
these absolutely eat through metal and are not made to sharpen things.

[Anonymous No.19759426]

>>19756198
The best cheap stones are Japanese, a King KDS double sided stone (I think mine is 1k and 3k, 600 is nice for dull knives) is like $40 on Amazon. You don't really need anything else but it's nice to have a flattening stone (you can use a brick or concrete if you really need), a base to hold the stone, sharpies to monitor bevel, a leather strop for deburring (unnecessary imo), and a good honing steel so you don't need to sharpen as often.

[Anonymous No.19759455]

>>19759426
>$40
>cheap
lol, must be your brain on weeb
an india is like 20$

[Anonymous No.19759489]

>>19756806
>Rod hones used in a kitchen don't remove material
They absolutely do (at least the cheap ones that usually come with knife sets, they have extremely sharp striations and work more like files. Its pretty easy to see if you look at old knives in any butcher shop where they use those cheap honing rods on equally cheap knives, the knives are all worn to shit with concave bellies.

I do use steels on my knives that I have sharpened with whetstones, but one is so old that the striations are all rounded off, the other one, an expensive German Eicker, has micro striations that arent sharp but look more like microscopically corrugated sheet metal with a rough, sandblasted like surface that barely removes any metal from the blade but does a great job realigning the edge.

[Anonymous No.19759500]

>>19756198
Sharpen?

[Anonymous No.19759524]

>>19756198
I bought Japanese steel knives. So I got these bastards too. They fuckin' work, bro.

[Anonymous No.19759545]

>>19759082
I use pic related for my knives, scissors, clippers, and blenders blades.
My knives are short though, does your longer rods works for 8" knives?

[Anonymous No.19759547]

>>19757939
>and damn near cut my finger off it was so dull
If your knife slices paper easily but has problems going through hard foodstuuff like carrots it is not because of a lack of sharpness but because it is too thick behind the edge, as alost almost all kitchen knives made today are to avoud costly returns and poor internet reviews from retards who tried to chop through chicken bones with the knife and damaged the edge.

[Anonymous No.19759565]

>>19756198
I use actual whetstones
>>19759455
>40 dollars is expensive
This is your brain on poverty.

[Anonymous No.19759600]

oh wow this thread is considerably more autistic than average nice
>>19759455
jesus dude I hope things turn around for you soon

[Anonymous No.19759852]

>>19759565
These are expensive stones.

>>19759524
Good choice on stones. The 1.5k is my goto bevel setter and then I move to my Jnats afterwards to please my sharpening autism.

>>19759290
Yes. Jnats are the most tactile and satisfying to use of all whetstones. They are also great for polishing sanmai knives to get a nice contrast between cladding and hardened steel.

[Anonymous No.19760079]

>>19759852
How is a 1.5 a "bevel setter", are you doing straight razors or cooking knives?

[Anonymous No.19760110]

>>19760079
Both, ackshully. Bevel setting for knives is just another way to say forming a burr.

Those 1.5k stones are fast, and they are even faster if you use very heavy pressure.

[Anonymous No.19760340]

>>19756307
I knew a butcher who used only a belt sander like this and a honing rod to keep his knives razor sharp for months on end. no stones.

[Anonymous No.19760358]

Easiest is to get one of those paddle sharpeners, but you can't expect much out of it.

If you want to buy stones, buy single-sided ones, a good stand so they don't slide, and a flattening stone. 1k and 2k are fine. Take your stone, and pick a side. That side is up, and you will never, under any circumstances, use the bottom side. Soak the 1k stone, lay down a wet rag, the stand, then the same stone. Run the flattening stone over it. If you have a large enough sink, it's useful to set up in the sink to keep water running on the stone. Otherwise, you'll need to keep splashing water on it.

Next, grab the knife. The hand you grabbed with is likely your dominant hand, so the outside edge is the main edge. If you're cross-eye dominant, welcome to Hell. Either learn to compensate or learn to use your other hand.

Next, pick push or pull. You're either going to push or pull the knife across the stone, and stick with it. Once you've determined that, you go across the stone how you picked. You do that same motion over and over up and down the blade until the knife is sharp. You can test by seeing if the blade bites into your nail with just its weight. Then, you switch to the other side to do the off edge. This will take less time. Once that's good, move on to the 2k stone. You need to be increasingly careful the higher the grit, as the soft stone can cause your blade to skip.

Once your knife is sharp, it will go dull in a day or two. This is normal. The key to getting a sharp knife that keeps its edge is to do the exact same thing, at the exact same angle and pressure, over and over again until the blade is molded to shape the way you hold it. You will learn in time that most of what makes a knife sharp is how you hold and use it.

[Anonymous No.19760901]

The edge pro is really good. Use it once a month or so as I cook a lot. Takes about 20 minutes and you have a razor edge. Minimal learning curve.

[Anonymous No.19760956]

>>19756198
I use a whetstone, learned how to use it on my swords then moved to knives. had a coworker tell me using a sharpening tool is better didn't want to get autistic on him.

[Anonymous No.19760968]

>>19760358
that's a paddlin'

[Anonymous No.19760969]

>>19760956
whetstone is a sharpening tool

[Anonymous No.19761108]

>>19759852
wtf are those, are you the dude with ancient nip river rocks that cost more than your knives?

[Anonymous No.19761125]

>>19761108
Yes lol. They are from inside a mountain not a river. I use imported Japanese river water with all my stones tho. It keeps them pure and happy.

[Anonymous No.19761138]

>>19761125
>river water
>not mountain stream
you lack love for your stones

[Anonymous No.19761149]

>>19761138
Fuuuuuuug I must commit sudoku now. Using my most ancient Japanese mountain rock.

[Anonymous No.19761152]

>>19761125
>use imported Japanese river water with all my stones tho
that's nuts
was either you or another fucker who recommended it, but I still need to try windex on my masamoto yanagi -want a mirror polish without ruining the engraving

[Anonymous No.19761156]

>>19761152
I'm just joking about that, and the windex recc was not me.

My well water is not quite as honorable, but works well enough for my needs.

[Anonymous No.19761186]

400 to dress, 1000 to sharpen, 4000 and 8000 to finish. Strop with green compound. Then GROW THE FUCK UP. Stop talking about this stupid shit like kids.

[Anonymous No.19761196]

>>19761186
Bad advice for knives. Oversharpening is counterproductive and a waste of time.

[Anonymous No.19761198]

>>19761186

NVMD, Forgot you people don't know how to use your wrist as a physical joint.

[Anonymous No.19761205]

>>19761198
Are you drunk?

[Anonymous No.19761212]

>>19761196
So just strop the fucking thing, like I do every goddamn day in my kitchen. I was addressing someone actually sharpening their knives.

[Anonymous No.19761222]

>>19761212
What are you talking about? It's just plain old retarded to sharpen most knives to chrox levels.

[Anonymous No.19761229]

>>19761186
>Then GROW THE FUCK UP. Stop talking about this stupid shit like kids
Where do you think you are?

[Anonymous No.19761232]

>>19761229
Leave him alone. He got into the mouthwash again.

[Anonymous No.19761235]

>>19761222

Do what you want, scrote. Sharpen, hone, it's all fun. Just don't look away from your blade if you have a wet target. It'll cut or not, who fucking cares.

[Anonymous No.19761238]

>>19761235
True, but it really doesn't sound like you're having fun, gooch.

[Anonymous No.19761241]

>>19761232
Listen to this child. Listerine has been EtOH Free for YEARS! For YEARS! AAahhahah...(god you people are boring)

[Anonymous No.19761242]

>>19761238
Jesus Christ, I haven't heard 'gooch' since the 90's. Does the human gooch still exist?

[Anonymous No.19761244]

>>19761241
And yet you still chug it and pretend to be drunk for some reason. Is it for nostalgia's sake?

Your shitty advice is the most boring thing in this thread.

[Anonymous No.19761246]

>>19761244
I'm wicked sharp, but when I get drunk I drink my own. Birdwatchers distilled. So. I dunno what you're looking for. Want a shavers video or how to make vodka?

[Anonymous No.19761251]

>>19761246
You may be wicked sharp, but you dull quickly like your oversharpened knives.

I don't think you have what I want, boomer.

[Anonymous No.19761303]

>>19756198
Lansky sharpening system. Don’t waste your time or money with other bullshit

[Anonymous No.19761333]

>>19761186
what is green compound and there is softer than what's sold as 8k

[Anonymous No.19761407]

Bros I got a japanese cleaver along with one of OPs stones for a birthday one year, and it's dull now. How do I sharpen it? I don't want to fuck up :(

Any good beginner videos or tips?

[Anonymous No.19761554]

>>19761186
BASED
your post is the only sane post in this sea of shit and piss (imported from Japan)
but for me it's 120 to shape, then 400 to sharpen (and touching up in general). I don't even bother with the finish and strop..
1200 if I'm feeling fancy.
>>19761407
Cliff Stamp.
Also grow a pair and fuck up your blade. Use that as an experience to improve it later.
Nothing lasts forever, but your blade shall be reborn anew.

[Anonymous No.19761636]

>>19761407
Are you talking about a deba? Either way, it's a cleaver, anon. It doesn't need to be that sharp. It needs to chop through bone.

[Anonymous No.19761691]

>>19761407
Scratching up the blade you learn to sharpen on is inevitable. Pic related. But you'll get better.

[Anonymous No.19761811]

>>19756766
This nigga can't make his stone whet, lol

[Anonymous No.19761864]

>>19761636
Stop that.

>>19761554
Honelet.

[Anonymous No.19761955]

>>19756692
I got one of these from ikea

[Anonymous No.19762123]

>>19760110
Are they faster than shapton glass because I have some of those and I would not call the 1k a bevel setter

[Anonymous No.19762143]

>>19756198
>non-autist
>using a whetstone
KEK

[Anonymous No.19762146]

>>19756198
When a knife gets dull i just by a new one

[Anonymous No.19763500]

>>19761864
You're lying to anon if you tell them they need to sharpen a cleaver. You could buy a better suited knife for the same price as any sharpening tools needed for any job needing a sharper cleaver would require.

[Anonymous No.19763511]

>>19763500
A deba is not a cleaver. There are nakiris and then chinese style cleavers but Japanese thst look like bone cleavers.

Both a deba and a nakiri need to be sharp, and neither are really for hacking through bones with. A deba can do it with some fish spines, but that's about it.

Japanese made chinese style cleavers are usually thinner, and designed to be used as a general purpose/slicer, and not as a bone cleaver.

[Anonymous No.19763513]

>>19763511
A deba> is a cleaver, you fucking moron.

[Anonymous No.19763538]

>>19763513
Ahhhh true! I knew them as fish filet knives! You're still a dumb whore for saying they shouldn't be sharp. Go suck your mother's toes.

[Anonymous No.19763547]

>>19763538
Shut the fuck up, you stupid, pollutant imbecile. Debas are intented to chop through the ribs of fish. They are, specially, cleavers. They are not thin. They are thick, stout, knives for one purpose.

You are a dumbass. You can't even get the name of a vegetable knife right.

Fuck you.

[Anonymous No.19763553]

>>19762146
This is what non-autistics do actually. Or they will just use dull knives forever since they rarely cook, and the fact that their knives suck reinforces that cooking is a dismal chore. In some cases they will simply use serrated knives and simply saw through whatever they need to cut. Caring about knife sharpness is for autists only unfortunately.

[Anonymous No.19763573]

>>19763547
Nakiri is the name you clown faced monkey. Your stupidity reveals itself rapidly the more you speak.

LOOK AT HIM HACKING THROUGH THIS FISH YOU BIG FAT BITCH! LMAO. OH NO A DULL KNIFE CAN DEFINITELY DO WHAT THE GUY IN VID IS DOING! BIG DUMB TOE SUCKING MONKEY WHORE.

https://youtu.be/4vaIxOSjlG8?si=9kIsACRk7Ad_-HK7

[Anonymous No.19763585]

>>19763573
Now, do a tuna or salmon video. Please, post it.

Also, nankiri is the term for a Western style knife. You would know that it you had an introductory knowledge.

Still saw you just abandon any claim towards the nature of the deba knife.

You're still a dumbass.

[Anonymous No.19763596]

>>19763585
>Nankiri.
Commit sudoku right now.
YOUR WHORESON OF MOTHER FAILED RAISING YOU.

FIRST THING HE DOES IS SHARPEN IT YOU WHOREMONGER'S WHOREMONGER.

https://youtu.be/DZC5-sOo5ic?si=pl__RJ8KEYZFNwAF

STOP CHANGING GOALPOSTS. YOU DISHONEST SHILL OF DEGENERACY. HAHAHAHAHA

[Anonymous No.19763598]

Why are knifefags so gay

[Anonymous No.19763602]

OHHHHHHHHHH NONONONONONO! THIS KNIFE LOOKS PRETTY SHARP TO MEEEEEEE!

https://youtu.be/QeN-rE9_q6o?si=zA62HoNMSjH2Ycu8

[Anonymous No.19763603]

>>19763596
You are autistic, and don't even know what an usaba is. You post videos of people using cleavers to cleave fish, and claim it's not a cleaver.

You are a moron. An autistic moron who thinks his autism gives him authority on something he has no idea what he's talking about.

But, please, keep posting things that prove you wrong. I'm excited to see the next video of someone butchering a fish with a fish butcher knife.

[Anonymous No.19763614]

>>19763603
Usuba* is for katsuramuki you dirty whore. Two different knives completely. Usuba is single bevel and nakiri is double.

You can't even spell you stupid monkey. Now you get into retard little semantics after saying a deba doesn't need to be sharp. GO SUCK AN EGG LOSER.

[Anonymous No.19763620]

>>19763614
You are wrong again, and unlikely to find any authority for your pathetic links against someone with actual knowledge. I

see you've given up on the videos that help me. No, really, find the videos that don't have a deba cleaving fish.

We need to see it.

You're such an authority.

[Anonymous No.19763635]

>>19763620
Not an argument, goal post changing, and general stupidity.

Look what you said.
>You're lying to anon if you tell them they need to sharpen a cleaver.

Unlike you I can admit when I am mistaken. Every video clearly demonstrates a very sharp knife being used. The whole point of a single bevel knife is for increased sharpness. It specifically trades strength for sharpness. There are other things a single bevel knife does better as well, but increased sharpness is a major difference. Please don't make me spoonfeed you basic information about edge bevel angle. Please.

[Anonymous No.19763649]

>>19763635
You have nothing to say, and are beyond reproach. You know nothing. You ape at knowing something.

You. Are. Worthless.

Type more.

[Anonymous No.19763659]

>>19763649
An excellent concession from you. You are far too cowardly, pathetic, and dishonest to even engage in any sort of real discussion. You lost, and you lost badly. Lmfao, imagine being you.

[Anonymous No.19763664]

>>19763659
Argue debas again, please.

No, really. Deba.

I'm open to all attacks.

Debas.

Debas.

Dabas.

Oh, wait.

Debas.

Debas.

[Anonymous No.19763673]

>>19763664
LMAO LOSER! HE BEGS ME TO CONTINUE AFTER LOSING! YOU HAD YOUR CHANCE AND BLEW IT SO INCREDIBLY BADLY!

GO SUCK THOSE EGGS YOU HAVE SPECIFICALLY FOR SUCKING, EGG SUCKER! HAHAHAHAHAHA!

[Anonymous No.19763686]

>>19763673
You had an argument against debas. Make your argument. I don't care how many capital letters you need to embarrass yourself. Anyone can just follow the thread. Keep embarrassing yourself, though. It -totally- reflects on me. I want you to continue. Use some greentext. That will, surely, punctuate your point.

[Anonymous No.19763699]

>>19763686
You had your chance loser. Go respond to the large number of arguments I made that you purposefully ignored.

I'm feeling really really sorry for you, so I will spoonfeed you your own words.

You said debas do not need to be sharp.

[Anonymous No.19763707]

>>19763699
Still nothing. Post the videos. You already posted them. It should be eaay. We've seen you give up.

Do it, you ignorant coward.

[Anonymous No.19763717]

>>19763707
Lmfao. Ignored me again. Already posted 3 videos.

[Anonymous No.19763725]

>>19763717
>Lmfao. Ignored me again. Already posted 3 videos.
Post your evidence coward. You are less than nothing for the few people left looking at you.

[Anonymous No.19763920]

>>19759545
Yes. I've used the Lansky too, both of them work fine.

[Anonymous No.19764101]

>>19757425
Great video thanks. Really helped me out, deskinned my fingers with that technique but it works flawlessly. Been sharpening my family's set of knives, which were completely dull. luckily I got a 240/800 stone, who I've been making quick progress. I haven't completely mastered it though, they don't get as sharp as I'd like to. How I've been doing it so far is to create a consistent burr on one side, then on the other with the 240. Then I do the same with the 800 and just gradually try to sharpen until the burr is gone on both sides. I have no idea if that's a good way to do it.

[Anonymous No.19764173]

>>19764101
Also these knives have no discernable edge, so I've just created them myself. Like maybe a millimeter wide or so. I've also noticed some of the edges I've created are visible jagged. What I've done to fix this was to just run the blade edge over the side of my whetstone to remove this and resharpen it. seems to work but I don't think that's the way to go.

[Anonymous No.19764225]

>>19764101
Happy to hear it worked for you as well as it does for me.

An 800 grit stone can get a knife pretty sharp. Especially if you use very very light pressure for your last passes.

Reforming a burr with each grit up to your last is okay to start with. If you're really trying to refine an edge you don't want to form a new burr.

>>19764173
Yep that works just make sure you're holding something around 15 degrees for cheaper stainless. Harder steels you can do more shallow angles and they'll hold up.

You can just keep working the edge and it will smooth out gradually also.

[Anonymous No.19764239]

>>19764225
>Reforming a burr with each grit up to your last is okay to start with. If you're really trying to refine an edge you don't want to form a new burr.

isn't that what I said? or am I missing something?

[Anonymous No.19764290]

>>19764239
I was just clarifying the process. You can sort of think of forming a burr as resetting the edge. If you are using your 800 grit stone and go from heavy pressure to quickly form a burr, remove burr, then gradually decrease pressure to refine the edge/increase the sharpness, and accidentally form a burr you will have essentially lost that progress.

If you're working higher grit stones like 3k+(not necessary for 90% of kitchen knives) you really want to do your best to avoid forming a burr.


Oh yeah, even if your edge is not quite as sharp as you want from a low grit stone, it may still slice really well because lower grit stones create a toothy edge. Think serrated knife, but the serrations are so small you can't see them. Really good for tomatoes, peppers, and other things with tougher skin. Toothy edges also stay sharp for longer. Not something you really need to fuss over as a beginner, but figured I'd mention it.

[Anonymous No.19764360]

>>19764290
thanks that clears it up

[Anonymous No.19764421]

What grit stones do I need? I have some Shun knives with some pretty bad dings in them, so I'll need something pretty coarse to grind them out

[Anonymous No.19764505]

>>19764421
sub 100 grit is all you need
t.ork

[Anonymous No.19764513]

>>19764505
Which colour is sharper

[Anonymous No.19764747]

How do we feel about pic related?
I won't lie the fact it all fits in it's own little box appeals to me.

[Anonymous No.19764895]

>>19763635
>The whole point of a single bevel knife is for increased sharpness.
No, it is not. Single bevel knives exist because they make it so easy to cut perfectly straight and smooth slices off of something, like that one toilet paper trick with the Japanese radish, or slices of sushi cut from a whole tune filet

[Anonymous No.19764906]

>>19764421
Dont grind out the dings, they are almost never a real issue when doing real work in a real kitchen (unless you are a Michelin Star sushi chef or something) and you will sacrifice many years of blade life for nothing. Just sharpen normally and they will disappear in the fullness of time.

[Anonymous No.19764916]

I bought one but it tells me to use oil, what oil should I buy?

[Anonymous No.19764924]

>>19764895
Cherry picking. Read my whole post you cunt. It's called katsuramuki btw.

[Anonymous No.19764940]

>>19764906
>and they will disappear in the fullness of time

[Anonymous No.19764947]

>>19764747
I have never used it but you almsot certainly cant get a "feel" for the correct angle to keep on those weird sticks. It is almost certainly more difficult to use than a stone and will almost certainly get you worse and slower results.

[Anonymous No.19764961]

>>19764924
My point is that blades are single bevel for all the other things they do better as well, "increased sharpness" is certainly not one of them

[Anonymous No.19765048]

>>19764961
Whether increased sharpness is a primary or secondary effect of single bevel it is a major factor in their utility.

You don't really understand knives well enough to understand what I mean. I don't think. Let me explain something extremely basic to you.

A single bevel has only half the edge angle of a double bevel blade, which means it "gets sharper" because shallower angles produce less resistance going through food.

Explain to me why traditional Japanese straight razors(kamisori) are also single bevel, guy.

[Anonymous No.19765120]

>>19765048
>A single bevel has only half the edge angle of a double bevel blade, which means it "gets sharper" because shallower angles produce less resistance going through food.
there is nothing that keeps one from putting the exact same angle on a double bevel knives. The steel is the limiting factor, not the grind.

>Explain to me why traditional Japanese straight razors(kamisori) are also single bevel, guy.
Because they are easier to manufacture that way.

>You don't really understand knives well enough to understand what I mean
I have mostl likely been collecting and sharpening knives for longer than you have been alive, jackass

[Anonymous No.19765142]

>>19756198
Got these.
It's a lot easier to sharpen with a stone than you think.
I used this video https://youtu.be/o4XgLgvqjYk to learn the basics then just practiced on knives I don't really care about.
Even the first try I got the knife quite sharp.
Just make sure you're evenly sharpening the knife by doing a count.

[Anonymous No.19765143]

>>19765120
Oooooooh, yeah. I don't argue with boomers. You idiots are so stuck in your way and truly retarded it's a waste of time to even think about replying to you. You've already shown me all you need to.

Id love to see some of your knife collection tho! Show me some you old fuck.

[Anonymous No.19765147]

>>19756489
That's a honing rod. It won't sharpen the knife.
It's to straighten out the edge from warping caused by cutting hard things like bone.

[Anonymous No.19765152]

>>19757398
Where'd the tip of your finger go?

[Anonymous No.19765154]

i just buy new knife

[Anonymous No.19765194]

[Anonymous No.19765232]

>>19765152
A horrible power hammer accident. Nah, just under the knife. That's funny.

>>19765194
Trash. You can't really use good pressure with such a dorkie device and I hate their dishonest ads.

[Anonymous No.19765897]

>400 grit diamond plate got here today
>already helpful in helping thin one knife and keeping stones level

[Anonymous No.19766757]

Just bought a 320 grit and a 1000 git Sharpton stones because the price was really good. Pic rel, about $23USD

[Anonymous No.19766775]

>>19766757
The 1.5k is a better stone, but U DO U BB.

[Anonymous No.19766829]

>>19766775
How much difference is there? I assumed 1000 was enough to give me a nice sharp edge, do I really need a higher grit if I'm not autistic about sharpening?
They're all pretty cheap so I don't mind buying one more stone if it is necessary

[Anonymous No.19766846]

>>19766829
The 1.5k is a harder stone, so it dishes slower, and it's believe it or not it is faster than the 1k.

[Anonymous No.19766906]

>>19766846
So it shouldn't change the actual level of sharpness? I might get the 1500 as well, or should I get the 2000 if I already have the 1000?

[Anonymous No.19766988]

>>19766906
The 1.5k has a higher potential for sharpness, yeah. If you're only doing double bevel kitchen knives I would just get the 1.5k and the 5k if you wanted. The 5k really isn't necessary, but you can definitely make the jump and it is still pretty quick to get the edge fully in that 5k zone.

[Anonymous No.19766990]

>>19756198
I use traditional Japanese methods because I'm a weeaboo faggot who grew up with an effeminate father.

Would you like to see my kimono? One thousand times folded Japanese steel virgin.

[Anonymous No.19766993]

>>19766990
Remarkably obsessed with Japan. Lmfao.

[Anonymous No.19767039]

>>19756206
No don't get a splash and go stone. The surface on them get clogged up with metal dust and when it happens you need to resurface it with harder stone, like diamond.

The stones that require soaking are the best. They hold a lot of water that continuously floats away the metal dust and are much nicer and funner to use.

[Anonymous No.19767049]

>>19767039
You must have crappy splash and go stones. Which brands have you tried?

Japanese naturals are splash and go stones. They are the nicest and most fun to use.

[Anonymous No.19767053]

>>19758894
Literally everyone who gets one of these ends up just getting gud at freehand sharpening and the fancy guided rod system always ends up collecting dust.

[Anonymous No.19767065]

>>19766988
I'm going to just try the 1000 for now. When I've had more practise I might move to a 1.5k

[Anonymous No.19767067]

>>19767049
I have a glass Shapton chinese clone from Aliexpress and a spyderco ceramic bench stone. They don't have the continuous self flushing of soaked whetstones, they don't build up a nice slurry. I am a firm believer in using only true soakable waterstones out of personal experience.

[Anonymous No.19767111]

>>19767067
>>19767065
First I gotta say U DO U.

The shapton ceramic 1.5k is a great stone that doesn't clog. Excellent synthetic whetstone. Their stones are good, but can be hit and miss. I get how a crap china fake would suck, and I HATE ceramic stones. You are most likely using it incorrectly just as I haven't spent the time to learn how to use them because I have godly Japanese natural stones at my disposal.

Btw. You should look at getting a medium hard to hard shoubudani koppa(odd shape) for like 100ish bucks to try out. You'll cream your pants if you enjoy a satisfying feeling sharpening, incredible feedback, and a very very sharp edge.

[Anonymous No.19767642]

>>19761149
Not yet
No, go purge your weakness in the mountains then return to challenge the blade edge.

[Anonymous No.19767664]

>>19756198
>non-autists
I learned it from my grandmother when I was about 10, but I didn't know it was that difficult.

[Anonymous No.19767688]

>>19756198
Hell yeah. Its a nerdy ass hobby but its honestly one of the most relaxing.

Takes a while, but once you get an old knife sharper than factory new, its amazing. Never get tired of cutting through paper like butter.

>What does /ck/ use to sharpen their knives?
Sharpening: Whetstone & Diamond stone.
Don't cheapen out. The shitting amazon stone in op's pic rel is dog shit. Not worth using.
Buy from a reputable brand and make sure its around 1000 grit. If you only want one stone.
Honing: Ceramic honing rod
Any cheap one will do, these aren't as important as the stone.

>What is the easiest method for non-autists who just wants their knives sharp?
normies should only bother with electric knife sharpeners. fast, efficient, no hassle or learning needed. either that or you go to a local knife sharpener.
Everything else requires more work and/or learning compared to this. Yes it is expensive, but normies tend to value time more than anything so they'd see this as worth the buy.

[Anonymous No.19768028]

>>19767067
>I have some random wish,com garbage that calls itself something it isn't
ok and your opinion matters why?

[Anonymous No.19768039]

>>19767688
My man.

I've had one of these for about a year now. It's nice and easy. 20 swipes on 1 & 2, 5 swipes on 3. Rinse off knife and dry wipe to remove any residual metal and EZPZ

[Anonymous No.19768215]

>>19761222
>chrox levels
green compound is green colored chinese mystery diareah.
the only crox in there is for the color most

[Anonymous No.19768393]

Only nutrition threads can rival the sheer cesspool of knife sharpening in terms of assholery. Why?

[Anonymous No.19768407]

>>19767067
Why would you want slurry build up when sharpening?

[Anonymous No.19768416]

>>19768407
nta but if you like having fewer stones a really muddy stone can be considered multi function because it cuts fast when it's "clean" and then the slurry is sort of a finishing paste

[Anonymous No.19768432]

>>19768393
too many variables in both fields, some variables work for some and not the others so you get conflicting ideas

[Anonymous No.19768533]

>>19768407
Jnats rely on slurry for their abrasive action. The slurry is friable, and using different slurry stones you get different "grits".

Slurry is also important for polishing sanmai knives.

[Anonymous No.19768555]

>>19768407
Observe the polish on my knife. This knife was all rusty, so I went from 400 grit diamond all the way up to this finish. Not possible without a slurry.

[Anonymous No.19768596]

Has anyone used a paper wheel system on a bench grinder? Seems like the fastest good way to sharpen.

[Anonymous No.19768601]

>>19768596
My advice is to use a quality diamond plate like an atoma if you want speed.

Powered and uncooled abrasives are not good for knife.

[Anonymous No.19768716]

>>19768596
no but hard felt on a crank grinder. works a treat, bought the finest stainless polish available, 8000 grit.
insane how big of a difference a proper paste makes

[Anonymous No.19768800]

>>19768601
See people keep saying this yet knives are always sharpened at the factory using high speed grinders. Let me guess, turbo weebs with $100 stones know better than the manufacturer?

[Anonymous No.19768826]

>>19768555
yeah but a lot of that also comes from different minerals in the stone reacting to your iron forming interesting colors and textures, not just the mechanical effects of gritty mud

[Anonymous No.19768995]

>>19768800
And those grinders basically always have some kind of water or cooling liquid flushing them.

[Anonymous No.19769005]

>>19768800
See
>>19756579
>>19756445

>>19768826
True! If you build a slurry on a synth stone you can also get an okay contrast on your sanmai knives.

[Anonymous No.19769103]

>>19759308
Wrong.

[Anonymous No.19769148]

>>19769103
2x72 belt grinders with a 36 grit belt does eat through metal. The only way I would ever sharpen a knife on a belt grinder is with coolant. If you don't have coolant you are 100% damaging the temper on the very edge/surface of the edge and will experience reduced edge retention.

[Anonymous No.19769165]

>waaah a belr sander ruins tempering
Tempering isn't just a function of temperature. It's a function of temperature and time. The same goes for heat treatment in general.
>Belt sanders
Main issue is the application of coolant and the belt itself flexing, as well as safety issues that arise as you grind a knife to the tip and try to adjust your hold. They also don't make sandpaper with abrasives hard enough for higher hardness iirc, but most kitchen knives simply aren't heat treated that hard.
>Stones
Inferior to diamond plate in every aspect other than you can (maybe) use it longer. I say maybe because sharpening on a stone is such a pain in the ass you'll want to toss it yourself.
>Diamond plates
Problem is that anything beyond 1000 grain costs an arm and a leg, probably more than your knife, and the sharper an edge is the easier it is to wear down to a lower grit (depends on other factors but 8000 grit wears down to 1000 grit about as quickly as 1000 grit down to 250 grit)
No, the dickbag posting forum screenshots does not deserve a (You)

[Anonymous No.19769187]

>>19769165
>Temper
Time is a factor in some steels. If you get the steel to 1000 degrees for one second you're still fucked.

The study I posted clearly shows that powered abrasives lower edge retention.


>belt sander
Opinions on those discarded. It is called a belt grinder.
Aluminum oxide is harder than even the hardest steels. Won't really grind carbide tho.

>diamonds
They are the fastest, but feel like shit to use, and the edge quality is not great. Edge quality is not really a concern for most home cooks tho.

[Anonymous No.19769201]

>Aluminum oxide is harder than even the hardest steels.
I don't know what I expected from someone who thinks any aluminum alloy stands a chance against the most basic ass HSS.
I need everyone to boo this mf.

[Anonymous No.19769205]

>>19769201
Explain to me why aluminum oxide belts grind hardened steel.

[Anonymous No.19769208]

>>19756198
I think I have almost exactly what you have in that picture. It works fine. I fucked it up at first, and my tip is still undersharpened, but you get better pretty quick. It's not that hard.

[Anonymous No.19769212]

>>19769201
Oh wait I was thinking of zirconia belts.

Aluminum oxide sandpaper will still polish hardened steel, so either way you are wroooooooong.

[Anonymous No.19769218]

>>19769201
>not knowing the difference between aluminum and aluminum oxide
>not understanding how RHC works

[Anonymous No.19769238]

>>19769218
I didn't even notice he said aluminum alloys. Lmfao.

[Anonymous No.19769248]

Recently My knife was used and washed by someone else and they used an abrasive sponge.
I sharpened it, and the edge is nice, nbd, but how can I refinish the rest of the blade to make it pretty again.

[Anonymous No.19769264]

>>19769248
Sandpaper. Get a 2x1 piece of wood and wrap the paper around the wood and use that. It works much faster. Water or windex as a lubricant.

You will most likely want to start with 320 grit because your knife still has vertical grind marks. 320 or 400, 600, 800 will get you a really nice finish. I like sanding parallel strokes for 1 grit then I sand at a 45 degree angle so I can clearly see when all the scratches from my previous grit are gone.

clamp a 2x4 to a table so that it sticks out a few inches past the length of your knife. Then clamp the knife to the 2x4. A good and safe way to hold a knife for sanding.

[Anonymous No.19769276]

>>19769264
So when I get to the later grits do I want to sand straight lines across the width of the blade? Sorry this will be my first time attempting something like this

[Anonymous No.19769284]

>>19769201
this is bait

[Anonymous No.19769290]

>>19769276
From heel to tip parallel to the blade.

If you have a traditional wa handle on the knife you may be able to remove it. That will make your job much easier.

If you can remove the handle start on the tang and do one smooth and straight motion along the entire length of the blade. Only go from tang to tip for the last bit so that there are no misaligned scratches.

[Anonymous No.19769819]

>>19764747
Turnboxes and the Spyderco gig are great, its the next step between >>19767688 this guys electric sharpener recommendation and full whetstone autism. It takes a little more work to get it down, but not so much its out of the realm of most people.

[Anonymous No.19769897]

Should I get a nakiri instead of a chef's knife if I mostly chop veggies?

[Anonymous No.19769911]

>>19769897
Eh, you'll probably end up missing the point on a chefs knife. If not they are pretty swell.

If you want to add a very versatile and fun knife look into getting a double beveled ajikiri. Like pic. Small, thin, super sharp, and tall enough for finger clearance on a cutting board.

[Anonymous No.19769915]

>>19769911
>>19769897
Take the bunka-pill

[Anonymous No.19769919]

>>19769915
Bunka deez nuts. I like those knives, but I also only like small knives with good finger clearance and that little fuck boy appears to be too short.

[Anonymous No.19770329]

>>19769276
Dude this guy is trying to make you scratch the SHIT out of your knife, don't listen to him.

[Anonymous No.19770444]

>>19770329
Lmfao. This is what an 800 grit finish looks like when done properly.
How do you suppose he fixes all the scratches on his knife, including the deep grinder marks from the factory?

Some people are so incredibly stupid it really boggles the mind.

[Anonymous No.19771745]

>>19770329
It still boggles my mind how stupid this post is.

[Anonymous No.19771761]

>>19756334
>>19756357
Nigga if you own a knife for more then a year and use it at least a few times a month it WILL need sharpening, what the fuck kinda advice is this
Obviously you can go your whole life cooking with dull knives but don't pretend that's not what you're doing Jesus Christ

[Anonymous No.19771783]

>>19757386
>>19757394
>>19757404
>>19757427
That you, Nick?

[Anonymous No.19772044]

>>19771783
Nice try Jeremy, but it not Nick.

[Anonymous No.19772058]

>>19772044
N-nandato? Those knives look awful familiar.

[Anonymous No.19772065]

>>19772058
I will occasionally post them on knife threads if someone needs proof that I actually do make knives, and know significantly more than them about metallurgy and knife making.

Observe how I btfo'd this poor guy.
>>19757381
>>19757386

[Anonymous No.19772075]

>>19772065
But not these knives?
https://www.nandaknives.com/blade-gallery

[Anonymous No.19772091]

>>19772075
Nope. Looks like he makes excellent knives tho. Pretty sure I could make knives of that quality as well. Honestly, I've been taking a bit of a break from knifemaking for a few private reasons. I recently took an order from a friend for a small fixed blade + pocket sheathe. Hopefully I'll get back into it full steam after that project.

[Anonymous No.19772177]

>>19769919
This one is 165mm and has pretty good clearance (I wear XL gloves).

[Anonymous No.19773959]

>>19772177
I'm talking 3-4 inch blade. I love using short blades when I can.

[Anonymous No.19774058]

what do you guys think of my local knife store?

https://strataportland.com/

i got a set of splash and go stones 1000/3000, a coarse lapping plate, and a two sided leather strop on steamed cherry wood. I used to use a Ruixin sharpening jig but it was a piece of crap.

[Anonymous No.19774076]

>>19774058
Follow up question: for the two sided strop, one side is a rough texture the other is smooth. which one gets compound and what compound should i use?

[Anonymous No.19774247]

>>19774058
Looks like a decent selection. I would do some price checking unless you plan to go in a try out a few. Maybe still.

You can just use the strop without and compound. Lots of people use green paste, which is chromium oxide. I think there's a good black paste as well. It's coarser than many finishing compounds, which will be better for a knife.

If you want some superb quality pastes check out this guys etsy.

https://www.etsy.com/shop/TomoNagura

I would go for the white lightening, or the tomochromo. You could also buy a jnat from him. He is extremely reputable and has fantastic stones for sale.

Use the smooth side for compound.

[Anonymous No.19774564]

>>19756206
>a pull through will make your knife sharp, but is both wasteful
>wasteful
I keep hearing this but I've never heard of anyone sharpening his knife so much that the blades becomes unusable, not even in 100 years.

[Anonymous No.19774602]

>>19774564
my 120 grit stone is eating my blade pretty well, at this point shaping and sharpening is like a weekly shit for me, even as a homecook.
After having a taste of the real "sharp", I really couldn't go back.

[Anonymous No.19774693]

>>19774602
Wtf is your knife made out of that it gets dulled from weekly use? Get some higher grit stones and a strop and stop sharpening it every week

[Anonymous No.19775689]

Is getting a loupe/magnifying glass a good buy for a beginner to see what they're actually doing to the edge?

[Anonymous No.19775911]

>>19775689
Yes. 100%. You need to be consistent when viewing your edge under magnification. One angle will show a perfect look edge and another will have massive scratches.

[Anonymous No.19775950]

>>19774693
Higher grit will not increase edge retention. The opposite is actually true.

The only issue I can think of would be that he is not properly removing his burr properly. A wire edge will feel very sharp, but have terrible edge retention. This is particularly troublesome problem for beginners that are trying to sharpen a stainless steel knife.

>>19774602
If you have a piece of wood try to gently pull your blade through the wood 3 or 4 times and see if you are still having edge retention problems. It's sort of a cheat/hack trick to removing a burr very simply.

[Anonymous No.19776356]

>>19775950
>>19775950
That's almost always the issue when people talk about a knife that is "very sharp" and immediately loses its edge

[Anonymous No.19776372]

>>19775950
I thought sharpening was folding the burr back and forth until it snaps off giving a nice, clean edge. But now we're meant to rip the buff off with wood?

[Anonymous No.19776378]

>>19776372
You don't really need to do that, if you're ripping off a burr with wood it's a sign you did something wrong. Most of us just remove it with the stone itself

[Anonymous No.19776390]

>>19776372
Creating a burr is a way to create and feel that you have created a perfect apex where the two sides of the edge are very close. After a burr is formed and removed you refine the edge to decrease the distance between the two sides of the apex even further, and smooth out peaks and valleys formed by a low grit.

Picture is a slightly lower grit than >>19756742

[Anonymous No.19776416]

>>19756198
https://www.amazon.com/Lansky-3289-P/dp/B07456NKRK
Gets a pretty good edge even on a not-great $15 Mercer knife, just don't be an idiot and fuck up the bevel.

[Anonymous No.19776843]

>>19756198
Knives are supposed to be sharp?

[Anonymous No.19777661]

>>19776843
If it does the job it does the job.

[Anonymous No.19778258]

>>19776843
>roastie showing off her ineptitude with cooking while being smug about it
is this what the tiktok zoomzooms call a "tradwife"?

[Anonymous No.19778278]

>>19774693
>>19775950
>If you have a piece of wood try to gently pull your blade through the wood 3 or 4 times and see if you are still having edge retention problems. It's sort of a cheat/hack trick to removing a burr very simply.
no no no you guys don't get it
once I have had a taste of real "sharp", anything that is JUST sharp, even though it is sharper than before sharpening, still wouldn't be enough
my plan is simple: just don't create a burr. Shape until no light is reflecting, then very lightly run the knife at a slightly higher angle to form the apex, leading edge.

[Anonymous No.19778312]

>>19778278
kek, aka the plateau method, the cliff stamp way of sharpening.
just a reminder he did indeed die on that hill for real

[Anonymous No.19778398]

>>19778312
I slowly adjusted that process as I learned more, but it was the first process that actually worked. I would consider that as a very decent starting point when all I had back then was a knoif, a stone and my hands. No fancy strop, no other tools.

[Anonymous No.19779499]

>>19778278
Nothing too crazy about that. Just make damn sure you get the two sides of your edge close before creating a microbevel.

When I'm using superfine finishing jnats I will do exactly what you're doing. The bottom of the edge doesn't need sharpening only the very apex.

See >>19756742 notice how refined this edge is at the very apex. That picture was taken at 200x magnification btw

[Anonymous No.19779548]

>>19756198
hydraulic edge press and a polishing
0 material loss and longer lasting edge

[Anonymous No.19779559]

>>19779548
Pics or it never happened.

[Anonymous No.19779842]

simply ignore weebs and redditors and get one of these. focus on cooking instead of sharpening, end of. no need for reddit stones or le cutting 1000 hairs sharpness.

[Anonymous No.19779968]

>>19779842
Slinging npc tier insults really proves your point well.
Those suck. A whetstone provides a significantly better result. Once you become proficient in free hand sharpening you can tune a knife up in a couple minutes, and bring a very dull knife back in less than 10.