why does my knife choose it's own path?

[steve No.5404759]

I do a lot of prep work for my job, and my knife is made of very hard steel, (it was very expensive)
i went about 9 months on the factory edge without sharpening or even using sharpening steel on it, then i noticed lately that it was hanging up on meats and sliding(not cutting) on stuff like skin and sinew, so i put it on the stone, and then steel and it's sharp, (very sharp) the problem i have is when i'm cutting carrots in thin slices, or frozen meats, the knife will cut either left or right, rarely straight down.
it's sketchy to say the least because i could seriously injure myself because of this,

why does it do this?

TLDR: knife cuts through hard things and cuts to the left or right, never straight.

[Anonymous No.5404776]

>>5404759
you didn't sharpen it evenly. do you have a loupe? look more closely at the edge.

[steve No.5404820]

>>5404776
no i don't, i don't even have a magnifying glass,
i'll try putting another edge on it,

[Anonymous No.5404827]

>>5404820
single or double edge

[Anonymous No.5404831]

>>5404820
Don't put another edge on it till you know what you did wrong the first time.
Anon was spot o. Recommending a loupe.
I use a stereoscopic object microscope on my woodworking tools. It is the shortest distance between you and a real education in sharpening.

[Anonymous No.5404834]

Only reason it will slide a cooked path is if it is bent.

If that's your knife in the pic, good job ad fucking up the surface with abrasive scrubber material you fucking retard.

[Anonymous No.5404861]

>>5404834
You are an idiot.

[Anonymous No.5404866]

>>5404861
nope. own similar knife to OPs. sure I meant "crooked", and it's true, like a bent tip causing a diverged direction. And he did fuck up the surface with an abrasive because you can see straight horizontal scrub marks, especially where the camera flash is prominent.

And fuck you, nigger dick.

[Anonymous No.5404869]

>>5404866
Nah, fuck off mate.

[steve No.5404880]

>>5404834
well considering i'm only a prep cook and not a 5 star sushi chef i don't see any harm in me cleaning my knife well, even if it leaves small scratches that you can only see with that flash lol

it's really not as bad as it looks in the photo

>>5404831
i think i need to start with getting a decent stone, because the one at work is fairly old,
and when i sharpen my knifes i run water over them while edging them, i learned that on a single edge this is bad and you need the mud to put a good edge on it,

[Mansfield No.5404881]

>my knife is made of very hard steel
Damascus or wootz steel is made by forge welding low carbon and high carbon steel together. Now a days it's purely decorative, you can buy a knife with far better physical properties for far less.

You're knife might now be cutting straight because of defects in the steel such as delamination.

[steve No.5404890]

>>5404866
and i assure you this knife isn't crooked,
it's been dropped, thrown and stabbed into stuff,
it's made of very durable metals

[steve No.5404900]

>>5404881
http://www.ebay.com/itm/VG10-46-layers-Hammered-Damascus-Gyuto-24cm-Japanese-Sushi-chef-knife-YOSHIHIRO-/230837828614?pt=LH_DefaultDomain_0&hash=item35bf01bc06

[Anonymous No.5404940]

if the knife is supposed to be against your knuckles why are you scared to cut yourself?

[Anonymous No.5404984]

You have to count the number of strokes and maintain an even pressure when sharpening and match that when you turn the blade over.

[Anonymous No.5404990]

Perhaps it's chosen it's own path. Unlike Mushashi's you've let the sword own you instead of the other way around.

heh: methinks nalyzzi

[Anonymous No.5405142]

you have sharpened it unevenly and there is more of an angle on one side, or you made your angle too fat
doesnt matter the type of steel it is made from, you didnt sharpen it the same on both sides.

[Anonymous No.5405361]

>>5404881

You just can't help yourself can you?

How much do you weigh?