How do you guys sharpen your knives?

[Anonymous No.19791100]

https://youtu.be/KY8jvFqpZ_o?si=2tF21L2YGLkFjuW7&t=1126
And have you ever heard/done what this guy is saying? It is basically:
>45 angle passes on one side
>90 angle on the other side
The idea is to create microdents in it. It kinda just makes sense. So I'm going to try it out with a cheap knife that I have here and report back.

[Anonymous No.19791113]

>>19791100
Wouldn't that cut at an angle? I just want the knife to go straight, I don't go for weeb knivesu
Sacrilege I know

[Anonymous No.19791125]

>>19791100
buy an advertisement, adam

[Anonymous No.19791126]

>>19791113
Uh no, the actual angle remains the same, you don't mess with it, and you do it on both sides. This won't work with Japanese knives.
It is like, same angle, but like:
| |
\ \
| |
but passing it like this one the first side. And then
| |
_
_
| |
and then like this on the other side. But keeping the edge angle.

[Anonymous No.19791128]

>>19791125
You don't have to watch the video, but I'm honestly thinking about it actually working.
>>19791125
Check this out.

[Anonymous No.19791165]

>>19791100
I usually just bring em with me every now and then when I'm at the butcher. The guy there does a good, quick job for cheap.

[Anonymous No.19791187]

>>19791100
This 9 minute video is significantly better and doesn't have stupid things or people in it.

That whole 45/90 thing is most likely dummy talk. I mainly hold the knife at an angle that feels most comfortable depending on which side I am sharpening.

A toothy edge is achieved by using lower grit stones, and by not over refining your edge. You can feel how refined your edge is by holding the knife edge perpendicular to your nail and slowly dragging the edge along you nail. A refined edge will have no grip, and a toothy edge will pull your nail in the direction you're dragging it. Both types of edge have their uses, but overall I find a toothy edge to be more versatile for an at home cook. That's one of the reasons I always recommend not going higher than 1.5k grit when sharpening knives.

https://youtu.be/f6N0l8Ju7gE?si=j4qvo7gmF__P3J37

[Anonymous No.19791217]

>>19791187
I used to always sharpen at a 90 degree angle and I would use my thumb to measure the angle.
>A toothy edge is achieved by using lower grit stones
Yes, definitely, but try to visualize it in 3D. You will be making different angle strips.
they will all be
\\\\\\\\\\\
|||||||||||||
I think this makes more dents than a regular 90\90 pass, as I used to do. Maybe it is not something noticeable, but I don't know, I'll have to test this and check for how long it will keep the edge like this.

[Anonymous No.19791297]

>>19791217
Ok, just tested it with some tomatoes. This edge oddly enough seemed to do better with paper sheets, but worse with tomatoes.

[Anonymous No.19791375]

>>19791217
Maybe I'll pull my scope out to do a test. I hate ragman, so it would be lovely to show him spreading misinfo.

[Anonymous No.19791485]

>>19791375
Test that out, maybe these tomatoes are different than my regular ones, but I'll sharpen it as usual tomorrow and test it again.

[Anonymous No.19791687]

>>19791485
How many internet points will I get?

Any idea for test parameters? I'm thinking I will use a carbon steel knife, but I have a stainless blade I can use as well.

1.5k shapton ceramic. I could also use a 500 grit stone. It may show a more dramatic difference in the edge refinement.

[Anonymous No.19791747]

>>19791687
I did use a cheap stainless steel knife and just a 400-500 grit stone. I don't have anything else.
I honestly don't care if you try it out or not, I'm redoing it again tomorrow for lunch when I'm cutting tomatoes again.
But I felt it was noticeably better to cut sheets and weirdly worse when cutting a tomato.

[Anonymous No.19791787]

>>19791100
Dumb method. Japanese way is wayyyyy better, easier, and faster.
You do one side and feel the bevel, wherever there is no bevel, thats where you need to sharpen, then, you flip to the other side and do the same thing, THEN you do this stupid flip back and forth method.
You will save yourself hours.

[Anonymous No.19791837]

>>19791100
pay the old dude at the knife shop down the road five bucks to sharpen my big knife, I can do my paring knives on my whetstone myself adequately but I'm not that good

[Anonymous No.19791840]

>>19791787
Yes, I'm doing that 90/90 both sides again tomorrow. It is not that hard to do his stuff, but there is that too, maybe I messed up. There is a chance that I didn't done it correctly, I'm used to do it always 90|90.

[Anonymous No.19791843]

>>19791100
just buy a Damascus knife that is high carbon steel laminated with nickel. it does the same thing

[Anonymous No.19791859]

>>19791843
Nickel is bad, and many people are allergic to it. :(

[Anonymous No.19791861]

>>19791859
then just get a knife made from magnacut steel and a lansky sharpening system

[Anonymous No.19791864]

>>19791861
But magnacut is overkill for a home cook, and a lansky is really annoying to use compared to a whetstone. :(

[Anonymous No.19791870]

>>19791840
But it is weird, maybe those tomatoes are different than the regular ones that I usually get on the market. Because it felt so weird, I thought that they would be sliced so easily because of the paper sheet test, and still, the know would keep stopping at the middle of it.

[Anonymous No.19791881]

A whetstone is easy to use. I grind the knife 10-15 times on each side and they are done. It takes almost no time if you are ok with something that 'just works' instead of polishing it and whatever.

[Anonymous No.19791890]

>>19791864
is it really though compared to grinding new edge geometry into a cheap knife?

[Anonymous No.19791895]

>>19791890
Naaaaaah, just use a quality <400 grit diamond plate. You can't really put good force on the lansky jigs.

[Anonymous No.19792117]

Okay. I'm bored tonight and will do a tip repair, polish, sharpen, and while sharpening I will compare a 45,90 sharpening to how I normally sharpen.

There will be cool jnats, microscope shots, and other stuff along the way.


First I will use my diamond plate to carefully form a new tip on the knife. You grind from the spine down, so you don't fuck up the blade road and thickness of the edge.

[Anonymous No.19792148]

I use a two-sided sharpening stone with my carbon steel knives which gets them razor sharp, I can then use a honing rod for keeping them sharp day to day
However my stone doesn't work with some of my stainless steel knives and I don't know why, at least not as well as my carbon steel knives. Maybe I need a belt sander for the stainless because it's much harder

[Anonymous No.19792161]

Okay. The tip is repaired. Thankfully I did not cut myself.


>>19792148
The abrasive in your stone is not hard enough to cut the stainless, or it only cuts very slowly. If you're desperate use a diamond plate. I like atoma brand.

[Anonymous No.19792184]

A few minutes of work on a 1.5k shapton ceramic. This stone is pretty fast, and thankfully the rust is pretty light. I see some larger scratches from my previous sharpening, so I'll continue working until I get every consistent and nice.

[Anonymous No.19792232]

1.5k grit polish completed and I sharpened the knife. Got it well into shaving sharp using the 45:90 method.

The edge feels somewhat toothy, but not very toothy. Let's see how it looks under the microscope now. Then I will continue polishing using jnats and then sharpen it with jnats.

[Anonymous No.19792242]

>>19792117
Neat I'll check back tomorrow

[Anonymous No.19792285]

Okay. There will be two scope shots of the 45/90. This one is using darkfield. The other will be using lightfield. Didn't move it or change anything else.

You can see how I held the blade perpendicular to the stone as I sharpened the knife. The blade is quite toothy looking.

[Anonymous No.19792289]

Aaaand here is the brightfield shot.

For the next scope shots I'm going to just sharpen how I normally would. 45ish on one side and somewhat perpendicular, but with a more side swiping motion than up and down.

Same grit. Then I'll polish, and resharpen using my jnats, and take scope shots of that.

[Anonymous No.19792361]

Okay. Results time. This is with my sharpening technique. Just what's most comfortable and consistent for me.
The feel of this edge is actually a bit toothier than OP technique, and a similar sharpness.

[Anonymous No.19792363]

Second image.

[Anonymous No.19792409]

>>19792361
Do you strop this setup?

[Anonymous No.19792417]

>>19792409
No need when I use my jnats. Personally I don't like stropping knives in general either. I just dont find it necessary. Stropping will also refine an edge, so it may be counterproductive if you want a really toothy edge.

A good toothy edge will slice through a very ripe tomato's skin with just the pressure of the blade. An ultra refined edge may not cut the tomato skin even if it is sharper.

[Anonymous No.19792456]

Time for the fun part! My first jnat is called Chu. This is a midrange polishing stone that will lay the ground work for the rest of my polishing efforts. It should relatively quickly remove the 1.5k synthetic scratches and replace them with a nice hazy polish. It won't be a very bright finish, but that's for my next stone.

I really like the pattern on this stone.

[Anonymous No.19792506]

Side one finished. Worked up a really nice slurry and used fairly heavy pressure. Looking pretty nice.

[Anonymous No.19792557]

Finished up the other side. I've been dilly dallying. It didn't take me that long to finish it. On to my godly kiita Nakayama, and this lovely new nakayama kiita tomo nagura.

The purpose of this stone will be to bring a near mirror finish to the core steel, brighten up the cladding, and I will be sharpening the knife to final sharpness as well.
This stone produces a remarkable edge on carbon steel.

Uchigomori bench stone for cladding next and then uchigomori finger stones to finish the polish up! Very fun.

[Anonymous No.19792562]

>>19792557
which oil do you use

[Anonymous No.19792571]

Lovely yellow slurry. This stuff is like magic for sharpening steel.

>>19792562
Jnats only use water. Oil will soak into jnats and stain them. I think the oil can damage the performance of the stone as well, but I'm not 100% on that.

[Anonymous No.19792573]

30 seconds of light pressure polishing. This stone has insane levels of ultra fine abrasive packed into it. Just crazy.

[Anonymous No.19792578]

>>19792573
very cool
is this shignig posting or another knife autist?

[Anonymous No.19792581]

>>19791100
I dont sharpen mine i just buy the cheapest one i can find on Amazon when they get blunt

[Anonymous No.19792594]

>>19792578
:D Got this proper sized yanagiba a little while ago.

Makes me so freakin happy to disprove the ragman. I don't like that guy, or any shills on here for that matter.

[Anonymous No.19792610]

Okay. This side is pretty much done. I think I need another stone before this one, but I'm getting tired tonight. There was a speck of contaminant I wasn't aware of, so I kinda scratched the hell out of this side.

Very hard to photograph the difference, but it has a sort of hazy mirror on it. Compare with the pictures after I was done with the chu to understand.

[Anonymous No.19792621]

Going to sleep now. Will finish this up tommorow. Got a better picture of how reflective the finish from this stone is.

DISCUSS THE RESULTS. CAN YOU SEE A DIFFERENCE IN EDGE REFINEMENT?
>>19792285
>>19792289
>>19792361
>>19792363

[Anonymous No.19792678]

>>19792571
Sorry I meant for protecting the knife. I use ballistol which is food grade mineral oil, but my girlfriend freaks out about it since I use it on guns

[Anonymous No.19792725]

>>19791100
>Sharpening knives
Just chop/saw harder.

[Anonymous No.19792821]

I take them to the restaurant supply store.

[Anonymous No.19792833]

>>19792285
>>19792289
Cool.
>>19792361
>>19792363
Very interesting, so there is definitely a difference. Thanks.
>>19792581
>>19792725
At least get a honing steel.

[Anonymous No.19793390]

Ok, I literally just tested cutting sausages with two different knives using different edges. And that one in the video is better for cutting paper sheets and sausages, but a regular 90\90 works better for cutting tomatoes.

[Anonymous No.19793670]

>>19792833
There is a difference, yes. The thing is is that the method the video suggests to produce a toothy edge is actually inferior to me just randomly sharpening how I always do based on comfort.

[Anonymous No.19793810]

>>19793670
Yes, it is not. It is a situational thing, but it is cool now that I know that, I will probably start messing around with some knives and have a difference kind of edge for each stuff.

[Anonymous No.19793837]

>>19793810
Welcome to sharpening autism! I usually leave edge refinement out of beginner discussion/advice, but it absolutely makes a difference.

If it really interests you I would suggest getting a jnat. Once you understand the stone you're using you have excellent control over edge refinement. Much better than synthetics. There's an endless combination of slurry stones, base stones, pressure, slurry thickness, etc to play around with.

>>19792678
I use camellia oil. Food safe and it doesn't oxidize like other food safe oils.

[Anonymous No.19794112]

>>19791881
>I grind the knife 10-15 times on each side and they are done.
Yeah AFTER you have already put you rown bevel on it. It is a sad fact of knife sharpening that putting on the first bevel on stones is the hardest part of sharpening. So many factory edges suck utterly.

[Anonymous No.19794120]

>>19792821
They ruin your knives by running them across a belt sander, dry. I guarantee it.

>verification not required

[Anonymous No.19794167]

it doesnt matter
some random bush craft retard out there will take 3 minutes to sharpen their pocket knife to shaving sharpness with a random stone
meanwhile youre doing all this work to cut through soft vegetables, that you dont even need a shaving sharp knife for

it takes me 3 minutes on a $20 stone every other month (at most) to get it nearly shaving sharp
I hone every now and again though

[Anonymous No.19794168]

>>19794112
TRUE. They also grind the edges hard and fast, so sharoening about 3 times will usually bring out the best of the steel.

>>19794120
Based and 100% true, but many people swear by uncooled powered abrasives. Too bad the science proves that wrong for them.

[Anonymous No.19795063]

>>19791126
Is this Loss?

[Anonymous No.19796470]

>>19795063
I don't know what you are talking about, but you get a different edge.
Despite both being sharp like >>19794167 said. I could clearly tell the difference when using different knives sharpened with different angles. It goes literally like >>19793390, and if you have more than one knife at home, you should probably have multiple angles.

[Anonymous No.19796541]

>>19792232
>1.5k grit polish
that looks like a really fucking shit polishing for a 1.5k grit stone, bro.. just saying..
I mean yeah your knoif may be cutting good, I'm just talking about the polishing.

[Anonymous No.19796547]

>>19796470
>I don't know what you are talking about, but you get a different edge.
holy shit
you are either a hardcore boomer or an underage, like below 16 underage, and this is not an insult. I'm simply flabbergasted.

[Anonymous No.19796562]

>>19791100
I used to use my whetstones but that takes forever. Trust me when I say this thing is way quicker and it gets the same results.

[Anonymous No.19796610]

>>19796562
you can not fix heavy chippings with that
you can not re-shape the blade with that
it's fine if you are just looking for touching up a heavily dulled knife, and if you are not looking for results better than "passable"

[Anonymous No.19796627]

>>19796610
don't knock it till you try it. 20 pulls in 1, then 20 pulls in 2, wash off the fouling, that blade goes through meat like butter.

[Anonymous No.19796765]

>>19791100
total wetstone death
that shit is so furiously retarded
how can you even make a dynamically stable 45° angle with your hands lmao
every time i buy one of these with an angle helper gimmick and whatnot i tend to ruin my old stock of cheap knives and some brand new ones to the point that the other side is actually sharper
ive had cheap wetstones, expensive wetstones, multiple wetstone holders, waterbasins, wetstone oil
you cannot imagine how much that shit costs
picked up a 3€ sharpening tool yesterday, went to town with it and now every single one of em cuts paper like nothing and shreds tomatoes
wetstones are for pretentious japs and weeb westerners
fuck you

[Anonymous No.19796800]

>>19796765
Pathetic eurocope blames a skill issue on his tools. Lmfao. Typical.

[Anonymous No.19796872]

>>19796541
It looks bad to you because you have never seen a knife halfway through a polishing like that before. When you're working stones to get a polish you alternate scratch patterns, and focus on removing scratches more than producing one even and nice parallel scratch pattern. That's for the fingerstones.

[Anonymous No.19796898]

>>19796765
>Egyptians and Greeks used to do engineering shit with a stick and a string
Have you ever had basic math lessons in your country? You can easily measure those things with your thumb, it baffles me that people can't easily measure an approximate 30 degree angle with their thumbs.
If no one does, I'm making a video on that shit, but just consider this:
1 - would be your thumb
2 - the diameter of your knife
The sine function isn't exactly linear, but considering values lower than 45 degrees, you can pretty much count its derivative to be constant.
So, sin (15)= 0.2588190451, and that is basically it, just use your thumb to measure the width of your knife's blade and if you are able split it in half, you can easily measure 30 and 15 degrees, and if you can split it in quarts, you can get to 22.
I don't know what people are learning at school these days.

[Anonymous No.19796976]

>>19796800
>>19796898
pseuds seething with their wetstone dust
admit it that shit is useless

[Anonymous No.19796994]

>>19796976
just because you can't do it doesn't mean it doesn't work.

[Anonymous No.19797016]

>>19796994
this isnt my concern
it doesnt work for me sure
i just dont see a point in it
factory made knife sharpeners are preset with an angle and come with different settings for rough sharpening and polish
i dont get why are we srill using stones
youre not a caveman weeb

[Anonymous No.19797030]

>>19796898
>I don't know what people are learning at school these days.
gender theory and white man bad, presumably to make future generations completely dependent on technology at which point the technology will be taken away and you get Morlocks. Remember to teach your children to read and write in cursive, anon.

[Anonymous No.19797032]

>>19797016
>just measure your thumb
It took me two attempts to figure this out. And it is like I said, while those domestic sharpeners are better than using a dull knife, using a stone will get you perfect knifes like I said on >>19793390, and it doesn't even take that much work, it is mostly about brains than anything else.

[Anonymous No.19797069]

>>19797016
>preset with an angle
here's your problem right here. i gather from the content of your post that you're a no-knifer, so let me mansplain this to you:
>preset angle machine only make one angle
>buy one machine make one angle
>flat stone with hand make EVERY angle
>buy one stone make ALL angle
>preset angle machine no have sense of touch
>flat stone with hand feel when knife edge badwrong
>preset angle machine no can adjust and make edge badMOREwrong
>flat stone with hand can feel badwrong on knife edge and adjust to make goodgood
>preset angle machine BAD

[Anonymous No.19797070]

>>19797016
>>19796976
Youre the only Japan obsessed pseud here. You don't know anything at all about freehand sharpening and you tell a bunch of people more knowledgeable about the subject that it is a waste.

It takes me 2 minutes or less to resharpen a knife on a stone. I can add a microbevel, convex zero point edge for paring knives, 12 degree angles for 63hrc knives, sharpen my single bevel knives, polish sanmai steel, control edge refinement, and repair any tool with a cutting edge using my stone.
You purchased a unitasker because you can't learn how to properly rub a piece of steel on a rock. You are stupider and more useless than a caveman by your own admission.

[Anonymous No.19797167]

>>19797070
i dont see a point in rubbing rocks making bewel bowel edges or whatnot
>>19797069
they can have multiple angles

youre all worse than coffeefags lmao
enjoy cancerous steel dust

[Anonymous No.19797201]

>>19797167
>I'm too stupid to understand anything you said, so you are wrong.

That's really the best you got?
You are remarkably stupid.

[Anonymous No.19797206]

see i tried, i went all in on knives
russky knives, jap chef knives, chinese cleavers, multitude of utility stuff
overall i spent about 1000€ on knives, stones, oil and whatnot while not spending top dollar on exotics
and spent a lot of hours watching smelly dinkly wrinkly halfblind japs talking about what to do and what not to do
many knives broken, many stones chipped away
there was ONLY 1 INSTANCE when it worked
>sharpening a ruined (ridges, bent tip, deep scratches/notches) small/veggie knife full of discolouration
>in a water basin sharpening with a course side for a couple of minutes
>swap sides, sharpen on a smoother side, stone gets visibly thinner each time, water gets murky
>paper test shows signs of improvement, i am for once happy
>test it on tomatoes, pretty sharp but still not enough for a seamless cut
>continue to use a smoother side to get that perfect edge
>it gets so much worse
>actually duller than before
>day ruined
i have decided to abandon ptsd inducing mental anguish it gives me and most of my (decently sharp) knives have been given away

[Anonymous No.19797628]

>>19791100
i just buy a new one when it gets dull
its quicker :)

[Howl No.19797673]

>>19791100
I sharpen like once a month on a 400/1000 grit whetstone at about a 30 degree angle until I feel like it's sharp enough.
Then I just hone it before I use it every time. A kitchen steel doesn't sharpen, it just keeps it sharp, everytime you use it, little rolls and nicks so small you can't see will appear and overtime make it dull, the hone basically undoes these.
A ridiculously sharp knife is dumb because it will just get dull the first time you use it anyways and the sharper the knife, the more severely it will roll and nick.

As long as my knife can cut paper thin slices of tomatoes, I'm happy and that's 1 month actually sharpening and then just honing every day.

[Anonymous No.19797997]

>>19797032
>it is mostly about brains than anything else.

yeah such big brain
>i make sharp tool by rubbing on rock
900iq shit right there
if only i was so smart

[Anonymous No.19798049]

>>19797997
Your seethe is so damn funny.

[Anonymous No.19798186]

>>19791100
>How do you guys sharpen your knives?
If it feels that it's not sharp enough when I start cooking, I pass it a few times at varying angles on the bottom of a ceramic bowl.

[Anonymous No.19798594]

>>19797997
yeah i know :(
think i might calm myself down with some intellectual pursuits like rubbing sticks together to make fire

[Anonymous No.19798645]

Chefs Choice 3 stage for my cheap knives.
I haven't had to sharpen my jap knives yet. But when I do I guess ill have to learn to use a whetstone or get them done at the hipster shop i bought them at.

[Anonymous No.19798656]

>>19791100
>How do you guys sharpen your knives
Sanding paper sometimes one of this bulky stone i have to water before. There is a point when the knife gets too sharp and becomes dangerous. Why risk a finger for a cuttet tomato?

[Anonymous No.19798668]

>>19798656
Let me guess you cut vegetables boomer style against your thumb and prefer your knives dull as a sack of hammers.

[Anonymous No.19798756]

>>19797628
Buying a new knife is actually a lot slower than sharpening an old one if you account for either driving to the store and getting one, or ordering it online, and opening the package.
In reality you're just too lazy to learn how to sharpen your knife.

[Anonymous No.19798779]

>>19792621
Super interesting. I look forward to the update when you can.

[Anonymous No.19798821]

>>19798779
Got lazy with removing aaaaallllll of the scratches on the core. It's really bright, so I'm happy.

This next stone is called uchigomori and it is the final benchstone used in traditional katana polishing. This stone is quite slow and the abrasive is "gentle" it will only scratch the soft steel. It also has some sort of stuff that rwacts with the soft steel to darken it. This will bring out really pretty cloud patterns at the interface and sometimes within the cladding.

After this it is more uchi fingerstones.

I love this stone. The red splotching is called renge and it produces a lovely purple slurry.

[Anonymous No.19798842]

You can sharpen these cheap little guys using the bottom of a coffee mug. They're cheap enough that they're fun to mess with.

[Anonymous No.19798852]

I really need to get a stone and embrace knife sharpening.
Anyone got a suggestion for a good stone without getting super autistic?

[Anonymous No.19798856]

>>19798852
Shapton 1.5k kuromaku. Excellent splash and go stone. A little more than your average, but it dishes very slowly, so you'll have it for years.

[Anonymous No.19798878]

>>19798856
Thx bro.
Just to confirm the 1.5k is the 1500 as seen here?
https://www.amazon.com.au/Whetstone-Sharpening-Shapton-Ceramic-KUROMAKU/dp/B001TPJARE/ref=asc_df_B001TPJARE/?tag=googleshopmob-22&linkCode=df0&hvadid=407919257717&hvpos=&hvnetw=g&hvrand=5793789821700639838&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9071333&hvtargid=pla-423278800315&psc=1

[Anonymous No.19798892]

>>19791861
>lansky
Sounds jewish, thankfully I support Israel

[Anonymous No.19798917]

Okay! Time for fingerstones. Notice the kinda splotchy uneven parts of the cladding. That will be fixed with the fingerstones.


>>19798878
Yep. That's the one.

[Anonymous No.19798943]

Here is what a fingerstone looks like. You move it left and right about 1/8th an inch and slowly work your way up and down the cladding. Very important to maintain the correct amount of water or you can scratch the blade.

I'm working from heel to tip.

[Anonymous No.19798976]

Side one completed. It's very difficult to get a good shot of how the blade looks. The cladding almost glows when you move the light across it.

[Anonymous No.19798993]

Aaaaand side 2. Kinda sped through this one, but I'm okay with that.

And that's how you restore the polish on a sanmai knife! There are easier and faster ways, but they won't look quite as nice as this.

[Anonymous No.19799024]

I'm so fucking sick of small cutting boards that slide all over the place. There's has to be an alternative to overpriced Boos block type brands to chop shit.

[Anonymous No.19799061]

>>19799024
Japanese rubber is my favorite. Kind of expensive, but they feel amazing to use. Or just put a towel underneath the cutting board.

[Anonymous No.19799614]

>>19797997
Well, I think it is mostly about brains after seeing that you couldn't do it, and I don't think it is about people who do that being geniuses. It is mostly about you being a retard. And that is ok, you tried and you can't do it. Just don't be mad at people who are able to do it.
We are fine with you here, we accept you. It is ok to not have a 100% functional human brain. Repeat with me.

[Anonymous No.19800482]

Bump

[Anonymous No.19800484]

I buy new ones.

[Anonymous No.19800539]

>>19797673
Pretty much same, it's something I do every month or two so I'm not going to get perfect technique. Thankfully I don't need to, I just need a knife that cuts things. I just freehand it on both sides for a bit, going both ways. It always feels sharper afterwards so I guess it works.
When I stop trusting myself I use a sharpie to confirm I'm not fucking up the angle completely, but I never am. So I don't stress over it.

[Anonymous No.19800880]

Seems to me like everyone on the internet is a pretentious douchebag. Use a whetstone, use a whetstone, use a whetstone, use a whetstone. This isn't 5000 BC. Surely something else has been invented. Oh right, electricity.

[Anonymous No.19800916]

>>19800880
Retard.

[Anonymous No.19800983]

>>19800880
>rubbing his knife against a rock is too difficult for anon, so he has to resort to something worse

[Anonymous No.19801069]

>>19800983
If she harnessed her incredible seethe her may be able to use that to sharpen her knife. Lmao

[Anonymous No.19801242]

>using a stone is too hard

[Anonymous No.19801248]

>>19801242
My fucking sides were lost. KEK

[Anonymous No.19801313]

>>19801242
LMAO! POOR HONELET. HOW WILL SHE EVER RECOVER?

[Anonymous No.19801340]

>>19801242
Yeah but just imagine how good that monkey could use a pullthrough sharpener from lowe's.

[Anonymous No.19802736]

>>19801340
Bump.

[Anonymous No.19802747]

>>19801242
>BILLIONS MUST PITY