/ck/ - Food & Cooking

>>20359704
stone and steel

I pay the local butcher to do it for me. It's $5 per knife and saves me the bother.

>>20359728
seems kind, i dont have a local butcher

>>20359704
Knife under 20 bucks use a cheap pull through.

If you have a more expensive knife, or want an objectively better and longer lasting edge buy a shapton 1.5k kuromaku, or any other splash and go whetstone. It will take you about 2 hours of practice to get great edges, and the stone and your knife will last a near lifetime.

You'll need to sharpen your every 2-6 months depending on usage and rhe quality of the steel. Once you become proficient with a whetstone it will take you no longer than 5 minutes to resharpen a knife.

shapton, and yeah I bought them online. you can probably pick some up in a brick and mortar but it's going to be a lot of hunting

>>20359704
I use this anon.
https://www.mercerculinary.com/product/triple-diamond-electric-sharpener/

>>20359704
norton 4k/8k for major rehones
spyderco tri-angle sharpmaker for touch-ups
smooth steel before every use

Whetstone. My cleaver I take to the supply store and have it sharpened there. Been a while, actually. Probably need to get it done soon but I've not needed to cleave anything in a long while.
Anyway, I can't manage to sharpen it well myself which is why I get it fine professionally.

>>20359856
>4k/8k
mental illness

>>20359959
Norton 4k/8k combo stones are more like 1k/4k.

>>20359704
I use picrel, which we got on sale years ago. I figure it's paid for itself in professional sharpenings by now, and though it'll never give you the kind of edge you can get from a whetstone it gives a really good edge, and you don't have to take a 6-week correspondence course to learn how to use it.

>>20360072
It takes like 30 minutes to learn how to sharpen nigga
>soak the stone (800/1k)
>put the blade parallel to the surface, then eyeball-turn half the distance (45deg) and half again to get 22.5deg angle
>give it 15-20 passes across the entire length of the blade
>feel the opposite side for the burr
>rinse repeat the other side
>then give it a dozen alternating side passes to cut the burr
>wallah!
There's lots of additional autism regarding forwards/backwards styles, stone maintenance, higher grits, stropping compounds but above procedure will give you a perfectly sharp kitchen knife for like 6 months of daily use

*shrug* i just use the little slot on the back of the can opener

works good enough

>>20359704
I wait for the hobo to come by. I go to work, he sharpens our knives and my wife is always very happy in the evening.

>>20359704
I use a Lanksy TurnBox, the Spyderco Sharpmaker mentioned by >>20359856 is better, but I didn't think it was worth the premium.
A whetsone will be the most cost-effective if you practice sharpening often though, I just sharpen more than kitchen cutlery.