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/ck/ - Food & Cooking

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6082863 No.6082863 [Reply] [Original]

I'm looking to buy some stones to sharpen my knives so they can actually cut things. I looked up some videos on how to sharpen knives. I don't want to waste money on stuff that is too expensive. Do you have any recommendations? I'm tired of not being able to cut tomatoes.

>> No.6082892

King Stones. Dual sided, each side with a different grit.

You really don't have to take it past 1,000 for it to be pretty sharp, but you can take it to 6,000 if you enjoy cutting paper thin slices of soft produce.

Just be sure to work your way up the grit slowly, don't go slapping a dull blade on a thousand plus grit stone because you're just going to take an eternity to sharpen it and wear or even damage the stone,

>> No.6082931

>>6082892
I need a flattening stone for water stones right?

>> No.6082939

>>6082931
Eventually, but I used mine for years without needing one. When I bought mine I bought a very soft little natural stone that is used to rub down the corners to prevent crumbling and build a slurry. If I suspected an area was getting high, I rubbed there first.

I also used the entire length of the stone and rotated it to ensure more even wear.

>> No.6082952

>>6082863
my gramps just uses a good ol leather belt, takes the hairs right off his arm with a baby's touch

>> No.6082979

>>6082931
You can get by with float glass and sandpaper. Also great for lower grits on your knives. If you go this route, grab some spray adhesive, its a godsend.

>> No.6082982

>>6082952
Seems like his knife is already dull and he does a lot of cutting. If he's got a decent knife he's going to need more than a strope.

>> No.6083085

http://www.amazon.com/King-47506-1000-Combination-Waterstone/dp/B001DT1X9O/

How is this?

I have a Smith's 50264 pull through sharpener. I think I can go from that to a 1000 grit stone.

>> No.6083093

>>6083085
That's actually what I have, the stone not the pull-through.

Give it a try and if your knife doesn't get a lot sharper after 30+ passes each side, then you have the angle wrong or need a rougher grit to start with.

>> No.6083094
File: 184 KB, 1600x1200, sharpening.jpg [View same] [iqdb] [saucenao] [google]
6083094

>>6083085
>carbide knife shredder

pls no

>> No.6083104

>>6083094
That poor poor bottom knife.

There needs to be an awareness campaign to warn of the evils that come from bolsters as well as electric sharpeners.

>> No.6083106

>>6083104
Bolsters can be ground down, though they are inconvenient.

OP, consider the shapton pro stones

>> No.6083108

>>6082863
Japanese or diamond.

>> No.6083129

is it better to buy a combination stone or 2 different rocks?

>> No.6083142

>>6083129
Start out with a combo to learn. When you get good, get separates.

>> No.6083150

>>6083142
I mean, I can buy a 6000/1000 combination or buy 6000 grit + 1000 grit stones separately.

>> No.6083154

>>6083150
Yeah, go with the combo for now.

>> No.6083236

>>6082863
i have a global chef knife, (thx roomate)

i sharpen it every day with my steel and its amazing

im really drunk so thats all
i have to aay

>> No.6083239

>>6083150
you need a low-grit stone too ya dingus
no point spending three hours polishing your knife with a 6000 grit stone if it isn't even sharpened yet

>> No.6083245

>>6083150
>>6083239
This, for starters you need something in the 500-800 range.

Also, lower grit stones tend to dish faster.