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/ck/ - Food & Cooking

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6763506 No.6763506 [Reply] [Original]

Different techniaues different knives, correct? Is there then one type of sharpener that is superior? Is honing knives necessary as well?

Basically I'm a complete neophyte on the topic, but I would like to purchase a sharpener and am wondering what I should know.

Thanks /ck/,

Pic is unrelated, but I know you guys like it

>> No.6763510

>>6763506
Kraut food looks fucking disgusting

>> No.6763522

>>6763510
Currywurst is literally the best street food in Europe.

Which is kind of sad, actually.

>> No.6763634

>>6763522
Well, that's not true, they sell satay in the Netherlands.

>> No.6763652

>>6763506
looks too much like double headed penis

>> No.6763658

>>6763652
i dunno anon i'm gonna have to say it's single-headed

>> No.6763667

>>6763522
>>6763634
why don't you yuropoors have your own cuisine instead of just eating shit that sandniggers came up with?

>> No.6763672

>>6763667

because it also tastes fucking great and demand determines the supply

>> No.6763675

that's why we call it Apache Penis

>> No.6763682

OP I could teach you how to wet stone a knife so sharp you can shave, and even how to change a chef knife into a reverse blade.

But I sure the fuck can't type it to you. It's all practice

>> No.6764199

>>6763682
I'm really mostly just interested in what equipment I will need

>> No.6764235
File: 3 KB, 190x246, image.jpg [View same] [iqdb] [saucenao] [google]
6764235

>>6764199
Don't buy an electric sharpener, those are a waste of money and don't do as good of a job as a manual one does, get something like pic related, they are relatively cheap, there is a spot in your knife holder for it (most likely) and it is incredibly easy to use

>> No.6764250

>>6764235
That's for honing, not sharpening.

>> No.6764254

>>6763510
But you Amerifats seem to like burgers and hot dogs, which are German

>> No.6764258

>>6764199
>>6763506

a tristone rig with an hard Arkansas face will take you where you need to go for 90% of all kitchen knives, there are different techniques for different kinds of blades and edges, but they all boil down to grinding metal off the edge of the blade on an abrasive surface and then polishing that edge to the degree you want.

a belt sander is the best option by far but takes some commitment and a lot more space, so i don't reccommend unless you're sharpening knives for a living or you're a gear queer

http://www.knifeart.com/knifesharpener2.html
http://www.harborfreight.com/1-in-x-30-in-belt-sander-60543.html
http://www.leevalley.com/US/wood/page.aspx?cat=1,43072&p=48040
after that watch videos, practice on shitty knives, ask specific questions.

>> No.6764276

>>6763667
Why don't amerifats have their own cuisine instead of just eating shit that mexicans came up with?

>> No.6764625

>>6763510
It's really tasty though. I am lucky enough to have a few German expats that live near me. They opened a restaurant. I eat there at least once per month.

>> No.6764644

>>6764254
Neither of their current iterations are German

>> No.6764656

>>6763510
Currywurst is literally the best German street food.

Don't knock it till you've tried it, my amerifat friend

>> No.6764671

Bloody diarrhea dick with fries?

>> No.6767097

>>6763506

Take a look at the Spyderco Sharpmaker. The two basic sets of stones are enough for most usage. If you want really well honed edges then the extra fine stones might be worth an investment.

>> No.6767111

>>6763667
>Currywurst
>sandniggers
You're a fucking idiot, son.

>> No.6767302

>>6764656
>Don't knock it till you've tried it, my amerifat friend
More like don't KNACK it.
Eh?
Amirite??

>> No.6767315

>>6767097
I had a spyderco sharpmaker. I dont know If I am retarded or not but I could never get the angle right on the flat portion of the rods. They angle into a akwward position to where I couldn't get full contact with the rod. So I find myself just using the ceramic rods free hand to sharpening my knives.

>>6763506
check out sharpeningsupplies.com. It has everything you need.

>> No.6767324

>>6767315
>They angle into a akwward position to where I couldn't get full contact with the rod

Well, duh. A knife blade with a curved edge will never make full contact against a flat stone. What you're describing is:
A) normal
and
B) not a problem

The only knives that will ever make full flat contact with a stone are those few that have a perfectly straight edge, like some Japanese specialty knives.

>> No.6767342
File: 60 KB, 600x449, SpydercoSharpmaker.jpg [View same] [iqdb] [saucenao] [google]
6767342

>>6767324
Im confused to what you are trying to explain. Hopefully pic will make clear as to what Im talking about. The way you have to angle the knife once you get to the flat portion of the rods.

this video also explains it and a few other short comings of the system. I hated rolling my knife tip on it.

https://youtu.be/FemYXS8p_tI?t=2m46s

>> No.6767344

>>6767342
at around 2:34 is my problem with the system.

>> No.6767370

>>6767344
>>6767342

I know exactly what you mean bro. What the guy is complaining about has nothing to do with the sharpmaker in particular--it's just simple geometry. His knife has a curved edge. The stone has a flat surface. Therefore no matter what you do there will always be a point contact there as opposed to the whole width of the stone touching the blade. That's true for any flat stone, including larger whetstones. It's basic geometry: curved blade + flat stone means point contact.