/ck/ - Food & Cooking

>>13544300
>Sharpening your knives
Fucking poorfags lmao. Just buy good knives in the first place and then you'll never need to sharpen them.

>>13544300

>>13544300
I have 2000 and 8000, but I'm also an alcoholic line cook and can't sharpen my knives for shit with my shakes, and generally have merely passable knife skills.

I don't really think polishing stones are worth it at all
I usually start with my 600 stone and go straight to stropping with compound, at that point I can effortlessly shave the hair off my arms
I also use a piece of paper and use the entire length of the blade to cut through it slowly, this lets you check if there are any 'bad' spots on the edge

if the knife is in bad shape I'll start with 300 and then go to 600

grit progression is a waste of time for me, if it cuts through tomatoes and meat effortlessly, it does what I want it to do

also $20 stones are more than good enough

>>13544344
use a sharpening system

>>13544319
Even good knives go dull.
Moron.

>>13544398
What sharpening system do you recommend anon?

>>13544439
I use the lansky sharpening system for my pocket knives
you can do a chef's knife with it but it's not ideal, would recommend something bigger for that
I do my chef's knife on a regular whetstone

tsprof and hapstone have the most popular sharpening systems, those looks suitable for something the size of a chef's knife, but they're also very expensive
there are many knock-offs of those on places like amazon or aliexpress that'll run you less than $50
don't have experience with any of those, but it seems like a good place to start

>>13544439
Sandpaper+leather

>>13544439
Shapton glass or you might as well throw out your knives and buy a cutco

>>13544319
Poorfag in denial since you obviously have no experience with top-tier knives.

>>13544344
If you're hosed half the time 400/800 and a strop. It'll give you good tomato penetration and if you know what you're doing, you'll get it to shave sharp. Otherwise a chef's choice machine of the day then strop. Always strop though.

>>13544300
I have a 1000 and 6000 500 would be useful for restoration projects but not normal maintenance

>>13547394
I've got 400/1000 and 1000/6000. The 400/1000 is far more useful in culinary sharpening. Unless you have those faggy japanese 15 degree knives no one needs a shop level polish from a stone. You get your mirror edge from the strop you better be fucking using every single time. If you're not stropping your knife, you're a giant asshole.

>>13544300
I have a ~240, 600, 1200, 8000 diamond stones from DMT and Eze-lap. I also have a king 1000 and a 6000 stone. For dull knives i usually go with the 240, 1000, and then 6000. Looking to get more splash and go stones as waterstones are a blast and feel much better than diamond desu.

I currently don't have a knife. I recently threw away a dull Victorinox Chef's knife. I want something that will last me the rest of my life (or a really long time) and can slice translucent slices of tomatoes. Any recommendations? Gonna need some stones and a cutting board, too.

>>13544300
I have a cheap 1000/4000 and it gets sharp enough to shave hair after a few minutes of work.

>>13547443
Nippon Usuba knife. Single bevel, get it crazy sharp and you can take slices that are incredibly thin.

>>13547448
>>13547443

A two dollar Farberware Santoku and skill at sharpening them. A nice birdseye maple cutting board will help you.

>>13547443
Kiwi veggie knife

https://www.ebay.com/itm/Stainless-Steel-8-Professional-Chef-Knife-Japanese-Damascus-New/254475717856

this any good?

>>13547445
This sounds like the number. If you're good and have enough water on your whetstone. I'm still a burr nazi. This is the shit you need to tear off with a leather strop.

>>13547516
looks pretty cheap, which is good if you want a cheap knife
I'm not a knife expert, but what exactly is Japanese about this knife?

>>13547516
>Damascus
No, but for $13 you may as well do it just to see.

>>13547552
Probably just a Gyuto design and that's it.

>>13544319
>you'll never need to sharpen them
lolwut
a good knife holds its edge better than a cheap one, sure, but it still goes dull

>>13547520
that looks insane up close like that. also if you have a pretty dull knife a coarse grit like 200-400 is probably worth it because removing steel on 1000 can be annoying if really dull.

>>13544300
>reprofiling on a 500
Talk about a waste of time.

>>13544300
I always end up only sharpening my knives after i cut myself like a dumbass due to its bluntness. How often do you faggots sharpen?

>>13544319
>Kinife goes dull over time
>Just buy new knife
Yea fuck you.

>>13549379
Dipshit doesn't even know they're dull from the factory.

All I have is 20ish dollar Mercer chef's knife. What should I be using to sharpen it? I don't own any sharpening equipment and I'm totally ignorant regarding things like whetstones, etc.

>>13549249
I have an army of shit knives, but I treat them well. So.. about every 6 months because I have so many of the same type so I rotate. Then I sharpen on a machine for about 5-7 minutes, 3 minutes on a strop and they're shave your arm hair sharp again. Lazy man's knives.

>>13544319

>>13549728
Now I have lothar günther buchheim's name stuck in my head. And Jurgen Prochnow

>>13547443
I own a 30 years old 8 inches Vicnox chef knife that still cuts through tomatoes like LAZERS. You fucking trew away one of the best knife you could've own. Because you're too lazy to sharpen it. You can fuck off, i ain't telling you shit.

>>13549776
Hahaha. This is so true. The only caveat is that a 30 year old blade will always be better than a new vic. Our steel is slowly decaying into shittiness and brand theft.

>>13549787
>what is Daido Cowry-X high speed powder steel
Speak for yourself wh*teoid, the rest of the world has moved on. It's only E*roshit knives that have become the laughingstock

inb4 "but it's folded", no it's not. that's just the decoration they add later, because nice things can be both pretty AND high performance

>>13549793
>lets bring race into it because this thread wasn't being autistic enough

>>13549793
You sound mildly retarded and your use of asterisks is bordering on psycho. You know what Sheffield steel is? German wartime steel? They all made better steel. Not back when they folded it in Japan you fuckin idiot, but in the modern era. When they knew how to run coking furnaces and make really good quality steel. Not the Chinese shit they pawn off on you child flunkies who think they know what they're talking about. Go read.. read sooo many things because you're a tabula rasa in this world, that part is clear to me.

>>13549793

BTW that knife is a pattern welded piece of shit used to attract idiots just like yourself. It's not damascus. It's actually the same thing you were bitching about, it's folded fucking steel that is acid treated to make you morons wet you pants. It's probably just a piece of steel cable made into a knife. Google it, you fucking prole.

>>13549732
Not yet, Kameraden, NOT YET!

>>13549862
Yeah, sheffield was top dog in like 1820. Then germany came along and undercut them with cheaper shit and all the bongs lost their jerrrbs and had to become street urchins and beg for gin rations. Then sweden and japan came along and shat all over the krauts. What part did you miss ,besides ALL OF IT
>>13549871
>someone mentions powdered high speed tool steel
>REEE IT'S NOT DAMASCUS
Take your vaccines, autismo. Do you cut with the sides of the blade? No? Do you cut with the handle? Oh, you don't cut with that either? It's almost like only the cutting edge matters when it comes to taking and holding an edge. Unfortunately for you the cutting edge is made with powder steel. Go ahead and google that now, AFTER you take your vaccines

>>13549978
ALLLLARRRRRMMM!

>>13550147
You stupid cunt. Are you talking autensite, or martensite? This is just a dipshit trying to grandstand when he knows absolutely fucking nothing.

>>13550147
Sorry I was talking to the other guy about Das Boot, you got a fucking point, spaz?

>>13550151
Just to preempt this horseshit. I assume "powdered" steel is severely crystalline and very brittle. I had an Amway blade from the early 80s that took an edge like I'd never seen before. Just super sharp and stayed that way. Then I made the mistake of running a steel across it. It crumbled like crackers. So brittle steel is fucking useless, even when you treat it like gold. It's worse than ceramic crap. You need ductility or it's fucking garbage.

>>13550204
Or you could rub two braincells together and just use a sharpening stones like a normal human bean.

I'm trying to find knives for slicing sashimi and maki rolls but there's so many results turned up under "sushi knife" and even more specific "yanagiba" and a lot of it's expensive and risky to just buy into.

How do I even start researching through this mountain of what could easily be scams?

>>13550333
A Usuba and Yanagi is what you're looking for if you want to go full weebshit. They should be single bevel only and you need stones to sharpen them. You can get an okay Usuba from white steel for like $100-$150. Not sure about Yanagi's.

>>13550204
sounds like user error, pull the edge away from the honing steel, don't push it towards it
same goes for sharpening, I always pull the edge away from the stone, not push it towards it (if I do push, I do it with light pressure)

brittle/hard steel has its use, but for most (home) cooking applications even the cheap shit softer steel knives (given they have good geometry) are good enough
>>13550333
if you want to be cheap you can just try fillet knives
sometimes 'meat' knives or 'carving' knives will work too
they all have different names depending on where you're from

>>13550147
Swiss iron is the best for making steel due to high concentrated carbon content.

>>13550346
Gotta go full weeb. I stand in a stall and make sushi for 8 hours a day. I'm one drunk night away from going full Belushi Samurai Deli outfit and a Nippon Ichi headband.

The issue I'm having is I know very little about reputable dealers to buy from and then even less about makers.

>>13550410
>>13550410
There are tons of makers and few good dealers in the west. Avoid pattern welded, it's just cosmetic to boost price. Traditional knvies should be single bevel. They should have a strong core high carbon steel wrapped around a softer steel.

Buying traditional knives is basically a shot in the dark really unless you go to Japan. I wouldn't pay much for any of them as i suspect the high priced ones are just rip offs to western weebs who fall for the "nippon pride" bullshit.

>>13549527
Get a good name brand whetstone like the Naniwa Traditional in 2000 grit, that is the little brother of the legendary XXXL Naniwa "Green Brick". It is probably the best stone there is for typical German style soft stainless steel.

>>13550333
>How do I even start researching through this mountain of what could easily be scams?
---> www.kitchenknifeforums.com, fill out the questionnaire

>>13544426
Hah, I get it.