Knife Sharpening

[Anonymous No.19958280]

Alright, I'm going to get a whetstone for the first time. What should I get?

[Anonymous No.19958290]

>>19958280
Get a pull through sharpener and a $35 victorinox like commercial chefs. Protip: nobody in a real kitchen is spending hours honing the edge on their knives. Whetstones are for pretentious faggots and their overpriced jap crap.

[Anonymous No.19958349]

>>19958280
Trend 900/1000 diamond block
>>19958290
the victorinox parring knife is the only knife I know that can get razor sharp on a pull through... the rest of what you said makes clear you're retarded tho.

[Anonymous No.19958373]

>>19958290
That's what I do too, but if some anons want to be faggots then who are we to stop them? It's 2023 after all.

[Anonymous No.19958379]

>>19958290
>a $35 victorinox
Way ahead of you.

>Get a pull through sharpener and a $35 victorinox
Any recommendations?

[Anonymous No.19958390]

>>19958280
Don't listen to the know nothings saying a pull through and vic are all pro chefs use. What they mean is all minimum wage subway tier workers use that.


I recommend a shapton 1.5k kuromaku. It is an excellent splash and go whetstone. Significantly better than the 20 dollar two sided stones. Those are utter garbage and are basically chinese sand glued into a block.

If you are doing heavier work go for a 600 grit, but a 1.5k is more than enough if you use it to touch up your knives instead of waiting until they are extremely dull.

When you get good at using your whetstone it should onoy take a couple minutes to refresh your edge.

[Anonymous No.19958398]

>>19958390
>waiting until they are extremely dull
I've already made this mistake.

>When you get good at using your whetstone
How long does it take to get good and how often do you need to use it?

[Anonymous No.19958432]

>>19958398
It all depends on the person, but a couple hours practice with the right tutorial should get you in that range.

It's sort of a bad idea to learn on a super dull knife because you have to remove a lot of metal to get the knife back to sharp. It's also a bad idea to learn on a victorinox because the factory grind is so awful it takes some skill and know how to fix it before you can start to easily sharpen it. Maybe grab a kiwi or old hickory to practice with. Very soft steel, so the work is quick.

If you get the 1.5k first you can use a lot of downward pressure and it will go quite a bit faster, but a 600 grit stone will always be faster.

[Anonymous No.19958498]

>>19958280
Just get a 1000 and a 4000, or maybe an 800 and 4000.
I just got my first set and got a 250,1000,and 4000, the 250 is more for changing and setting an edge or repair and not really needed necessarily.
I did my first go round and sharpened my victorinox knives up and it went pretty well for a first try. I was strugging pretty hard to get the feel for it, but I did get I think pretty good results for a first timer, they cut paper clean and i can shave with them.
I found using a sharpie to mark the edge to check if you're getting the right angle helpful.
I got one of the newbie angle guides that clips on too, but mostly don't waste your money on this, they are clunky and not very helpful.

[Anonymous No.19958504]

nigger

[Anonymous No.19958509]

>>19958290
Whetstones don't take hours, you can sharpen a knife in like 5 minutes.
Professional kitchens don't sharpen knives at all, they have multiple sets and send one out to be sharpened while the other is in use.

[Anonymous No.19958515]

>>19958504
Based.

[Anonymous No.19958568]

>>19958280
>I'm going to get a whetstone for the first time. What should I get?
1-get one stone with 2 sides, one more rough and other more smooth than the first one.
2-get a carbon steel fulltang knife coated with inox steel coating.
3- sharp that bitch, the way you like, you will get the gist of it with time.(i recommend watering the stone during the use).
4- cut on a wooden board to preserve the edge.
*if you wanna cut paper, you need to get a piece of leather for sharpening AFTER the stone.

anyone who says any other shit is a fag.
any cook mostly use common sharpening methods, because they will sharpen and cut at necessary moments, so they will not fag with sharpening too much, because the knife during the cleaning and storing in with other knifes will also lose edge anyway.

[Anonymous No.19958572]

>>19958509
Ignore the twitter brained retard. His mind is damaged. It's more than obvious he doesn't know what he's talking about.

[Anonymous No.19958581]

>>19958568
Most 2 sided stones are garbage.
Carbon steel is based.
Rubber cutting boards or end grain wood.
You can get way beyond shaving sharp/push cutting paper without a strop. With enough skill a strop is pretty much useless.

[Anonymous No.19958586]

>>19958568
You don't need a leather strop at all, On the first try I got my brox sharp enough to shave and slice paper.

[Anonymous No.19958595]

>>19958280
ignore the anime stone retards, buy a good quality 1000 grit dmt or atoma diamond plate, it is much faster and doesn't require bullshit like having to soak them or flattening them every 2 uses

[Anonymous No.19958620]

>>19958581
>Most 2 sided stones are garbage.
dude, learn the things first.
i use a special stone made of iron, it´s like hematite, but it´s not hematite.
i also have common stone that have 2 sides.
the problem is not the stone, its you who don´t know how to sharp.
when i go to a kitchen, i can even sharpening it on marble on the sink counter.
for different abrasive surfaces different techniques are required.
besides all stones, what you should be worrying is a good steel knife, you can´t have a good knife with inferior steel, i prefer carbon ones, but some people prefer other materials.
my preferred handle are all in wood, some people prefer steel or even plastic or some resin.
>Rubber cutting boards
it will pass taste to the food.
>With enough skill a strop is pretty much useless.
you will not get to razorblade shit, dude, you are not a barber, and i dont even use a strop, a very thing leather strap is enough, just for those people who love to cut vegetable in fashion way.

[Anonymous No.19958623]

>>19958280
Just get a lansky sharpening system. Cheaper than a good stone and you’ll get better results than 80% of people that own a stone

[Anonymous No.19958665]

>>19958620
Japanese sushi chefs mostly use rubber cutting boards. Clearly ignorant about that.

I use Japanese natural whetstones, which take more skill to use than just about all other stones, and no it isn't because they are bad stones. It wouldn't be difficult for me to use any material with abrasive in it. Not really impressive to use the bottom of a coffee mug or anything like that.
Extreme levels of refinement and a great control over the quality of the edge is much more impressive.

Please observe this edge I produced on incredibly hard vintage white paper steel. It's at roughly 200x magnification.

I've probably spent hundreds of hours sharpening knives, polishing knives, and honing straight razors because I make knives professionally, and I also love sharpening knives.

[Anonymous No.19958819]

>>19958665
you are pathetic

[Anonymous No.19958889]

>>19958819
Getting really good at something I love, sharing my knowledge, and making money from it is pathetic? Lmao. Have you ever made something so beautiful that the person you made it for will deeply cherish it and eventually pass it down to their children? I have. :)

What a stupid opinion you've got there, loser.

[Anonymous No.19958896]

>>19958889
they act like that so you won't throw an autistic spazz when your zoomy cousin rolls her eyes and comments about the third knife her lame weird cousin made her

[Anonymous No.19958912]

>>19958896
Lol. Nice cope, bud. Got anything to contribute to this thread, or are you just going to continue making a fool of yourself? Either one is fine with me.

[Anonymous No.19959206]

>>19958665
>>19958889
ok afro ninja

[Anonymous No.19959668]

>>19958623
Honestly, even that is overkill for most home chefs. The turnbox is enough.
Maybe get a Spyderco Sharpmaker/Gauntlet if you have 8" or longer knives.

[Anonymous No.19959772]

>>19958623
Edge pro is better, imo, and you can get a lot of aftermarket stones if you want.

[Anonymous No.19959893]

>>19958290
>>19958379
I would get a Mercer Millennia instead, performs basically the same while being cheaper.
Goid electric pull-throughs are pricey, I use a turn-box >>19959668 for ease-of-use and versatility.

>>19958623
>>19959772
How hard is it to setup the system? Heard these struggle with non-uniform curves.

[Anonymous No.19959956]

>>19958912
cringe

[Anonymous No.19960019]

>>19958509
>send one out to be sharpened
you mean "send one out to get raped on a belt sander"