/ck/ - Food & Cooking

[Anonymous No.17521509]

What's the best method to sharpen a knife? Also how come no matter how long I sharpen my knife for I can't do the thing you see people on youtube do where they easily slice a peice of paper in half with a quick stroke of the knife?

[Anonymous No.17521513]

>>17521509
Get one of those v-sharpeners. Quick easy cheap.

Unless you’re a professional chef, whetstones aren’t required.

[Anonymous No.17521516]

>>17521509
500-1k grit to create even burr
1k-3k gently remove burr and polish edge with medium low pressure.
Check again for burr and wa la. If you're good the knife should be shaving sharp.

[Anonymous No.17521519]

>>17521513
don't they damage the knife more over time though? And whetstones are just kinda cool

[Anonymous No.17521523]

>>17521519
For softer cheap or german knives they'll just wear the steel significantly faster than a stone. Very hard japanese knives can be damaged by them.

[Anonymous No.17521526]

>>17521519
Also if you like whetstones I would suggest looking into natural whetstones. They're the coolest of all sharpening methods imo.

There are belgian blues, coticules, latneuses, slate bathroom tiles, japanese natural stones(my favorite), arkansas stones, washitas etc. A whole world of different feedback, edge types, fineness, speeds to explore.

[Anonymous No.17521540]

Lansky

[Anonymous No.17521543]

>>17521516
Anyone above 1k is masturbation. Or maybe there's different numbers in different areas, metric fag here

[Anonymous No.17521544]

how do I prevent the scrapy feeling? Just add more water?

[Anonymous No.17521545]

>>17521540
Slow, annoying, and overkill for most people. Sharpening on a stone is a good skill to have.

If you're out in the woods and need to sharpen your knife you won't have your lansky, but you'll be able to find a rock on the ground you could use.

[Anonymous No.17521552]

>>17521543
Some knives work better with higher than 1k, but in general you're correct.

[Anonymous No.17521561]

slicing through paper should be the bare minimum
i generally judge it by how easily i can slice through a tomato (that's generally the most 'delicate' thing i handle)
i want the knife to go through the skin effortlessly
i use a 600 grit stone and a strop after that
>>17521552
plenty of pocket knife autists on youtube that have already proven the grit hardly
you can stop at 500, strop and get the same results as gradually and autistically working your way up to a 6 million grit polishing stone

[Anonymous No.17521566]

>>17521545
I find it's much more convenient tbqh, I can do it while sitting down and I don't have to focus on the angle

[Anonymous No.17521574]

>>17521561
How about a yanagiba for slicing fish?

[Anonymous No.17521577]

Learn to use a whetstone. I have a couple, one full size I keep on my countertop and two minis. Pic related is what I use at work and after dropping it and shattering off the end, I bought a replacement, but haven't used that as this broken one still gets the job done.
I usually just hone my blades with the fine side, but if I need to seriously sharpen my knife, I dab it with some oil (you can buy honing oil, or use water if you don't have anything else, I use the same butter-flavored soybean oil I cook with lmao) and grind my blade with circular motions at a shallow angle with gentle pressure. There's ways to make sure you're getting the optimal angle, but I've always just had to develop a "feel" for it, so all I can tell you is to just keep practicing.

[Anonymous No.17521578]

>>17521561
You're not wrong, but the strop part is CRITICAL. Most of your time should be stropping with little to no pressure. I go 700 -> 2000 -> strop on my white steel #2 to good effect but practice and tinkering with your setup will help. Some knives fucking suck to sharpen too, hard to tell if you suck as a beginner or if your knife sucks. I'd suggest getting a Victorinox chef knife for cheap and a decent not shitty amazon stone in the 500 range and a strop and learning with that. Coarser stone = quicker feedback and faster learning, I think the "beginners shouldn't use anything coarser than 1k" is trash advice.

[Anonymous No.17521581]

>>17521509
I use the concrete, then clean up the edge with any ole honer. I noticed a wavey edge cuts better than a straight edge. It can be done by inconsistent pressure on the honer. But I understand if you like knives pretty. I just make them too sharp or not sharp enough doing it the traditional way.

[Anonymous No.17521582]

becoming proficient at using a whetstone is something that only an autist can do. just hone your blades with a honing steel every time you use them and if you really have to use one of those v sharpeners. you'd be surprised how sharp your knife will stay with honing alone.

[Anonymous No.17521583]

>>17521578
Stropping is overkill for knives unless you're trying to strip a very fine burr, but you don't even need one for that if you're careful with a high grit stone.

[Anonymous No.17521593]

>>17521583
Strops have been far more reliable for me at finishing the job than my finishing stones, probably depends on how sharp "sharp enough" is to you, what kind of steel you have and a million other factors.

[Anonymous No.17521596]

>>17521561
>slicing through paper should be the bare minimum
do you put any pressure on it at all or can you just let the knife basically fall and it'll slice through?

[Anonymous No.17521605]

>>17521593
In what way? I finish on japanese natural stones, so I can raise the "grit" thrpugh technique as a finishing step.

[Anonymous No.17521621]

>>17521596
actual slicing motion
what you're saying is a little harder to achieve, it's the ultimate sharpness test among pocket knife and sharpening autists
not entirely necessary for cooking, i do a quick 1 2 and get to business
if i can get through a tomato nicely, it's good to go

[Anonymous No.17521630]

>>17521596
Paper slicing is a better test to detect any missed dull spots or tiny chips in your blade. You slice the paper using the entire length of the blade and it will hang up on any bad spots. The ease of slicing is an added bonus that helps you understand how sharp your edge is.

[Anonymous No.17521672]

>>17521516
How are one of these? I've been wanting to get one for awhile but my stupid cuisinart 3 slot sharpener has been working good enough for the past two years.
I use my knives near daily

[Anonymous No.17521678]

>>17521672
Forgot pic

[Anonymous No.17521682]

>>17521509
watch this
https://www.youtube.com/watch?v=cWU_qTp3DLM

[Anonymous No.17521683]

>>17521672
I love whetstones more than most, maybe. They're really fun to use. Spend 40ish bucks on a shapton 1.5k ceramic.

Or you could spend 3k on an extremely rare and beautiful japanese natural and embrace the autism to the fullest extent.

[Anonymous No.17521686]

>>17521678
I recommend them, easy convenient and consistent. Some say that the 17 degrees is not narrow enough though I disagree.
In the end the only thing s you need to care about are
>How long do you want knives to last before you remove enough steel you need to replace them.
>How often do you want to sharpen and for how long?
>How much do you really care? A sharp knife works regardless of what made it sharp.

[Anonymous No.17521712]

>>17521509
>What's the best method to sharpen a knife
wet sandpaper on glass. Easy, cheap and you don't have to worry about things like tedious maintenance of sharpening stones.
https://www.youtube.com/watch?v=Ki8tt-VjwqI

[Anonymous No.17521714]

>>17521712
Yuck. It works, but yuck. If you're just sharpening knives the maintenance is not tedious. You basically need to flatten them every year or more for most people.

If you're honing straight razors, polishing the ura on single bevels knives, or sharpening chisels it can be incredibly tedious because you need to maintain an extremely flat surface. Once you get the hang of flattening stones you can keep them super flat pretty easily.

[Anonymous No.17521719]

>>17521683
No thank you, my autism is preoccupied with many other things.
I'll check out the shapton whetstone, but I'm a stone newb and I dont think I'd be able to get the angle down right without a guide, and still somehow I think I'd fuck it up.

[Anonymous No.17521726]

>>17521714
The average person does not know how to sharpen a knife properly, let alone how to flatten a wet stone.
https://youtu.be/TocwtTLvY9c?t=145

[Anonymous No.17521732]

>>17521686
Pretty much this.
Ideally I want a knife to last for life, but realistically 10-15 years would be amazing.
It's not so much the length of time it takes to sharpen a knife, its that I feel it almost needs to he done every 1-2 weeks before I start to notice it.
I've become honing my knives fairly frequent enough, but notice the loss in sharpness after a week or so.
Overall, all I really care about is a sharp enough knife that withstands my wife's abuse, I had to ask her wtf she was doing chopping carrots with a carving knife.

[Anonymous No.17521734]

>>17521719
Yeah, Japanese naturals can be easy to use or take a long time to understand and use properly. All part of the fun. You need good foundation regardless, so a good synthetic is a great place to start.

A good piece of kit is a magnifying glass or jeweler's loupe to inspect the job you're doing.

Here's the latest Jnat I got. Beautiful and a beast of a sharpening stone. Okudo sunashi.

[Anonymous No.17521736]

>>17521678
i have the lansky set but i use it fro my pocket knives
on the small side for a chef's knife, i'd prefer something bigger with better reach
plenty of sharpening system on aliexpress for cheaper too

[Anonymous No.17521759]

>>17521726
That guy is using an absolutely ridiculous technique. Holy shit. The way he's lapping does not give you a consistently flat surface either.

[Anonymous No.17521792]

>>17521540
>>17521672
>>17521678
This, takes the retard out of the equation, and delivers consistently good result. Lansky + Sharpening rod for touchups is all you neet.

[Anonymous No.17521812]

>>17521734
This looks like a stone I'd find in someone's backyard, after a recent renovation, mind you.

[Anonymous No.17521837]

>>17521812
Pictures don't do it justice unfortunately. It was mined from the deepest strata in one of the most famous whetstone mines in japan, okudo. The sunashi means, "without holes". Most stones from this location are called suita. Dissolved gasses formed bubbles when the rock was stratifying and finding a clean consistent sample without holes is extremely rare. Suita and sunashi both have their pros and cons.

Here's a prettier one from the internet. The pattern is called karasu. I think it means crow in japanese.

[Anonymous No.17521844]

>>17521812
Another beauty. This is an okudo suita, so same mine and I think same strata, but totally different look.

[Anonymous No.17521861]

>>17521513
This. If you don't put in the time to get good at using it then whetstones will be a time consuming option for little benefit. A sharpener will take a few minutes at most with no practice and it will be fast and easy enough for you to do it frequently rather than whenever your knife becomes noticably dull.

[Anonymous No.17521862]

>>17521837
Ok.. that certainly is a pretty rock. How is something like that better for sharpening steel better than other whetstones though? Is it mineral composition? The straightness of the material?

[Anonymous No.17521884]

>>17521862
The reason jnats are special is because they are a made up of chert and a softer binder. Chert is a form of quartz that acts as a friable abrasive. The binder holds the chert and when you rub steel or a slurry stone it creates a mud or slurry of the chert and binder. The abrasive breaks down and changes shape as you work the slurry, so it gets progressively finer the longer you go.

All stones have different shapes and concentration of the chert, so provide different coarseness, speed, and feedback.

Here's an electron scanning microscope image of the abrasive sio2 and the binder.

Tl;dr nature made the perfect sharpening stone that a majority of synthetic stones have used as a foundation for their own composition.

[Anonymous No.17521904]

>>17521884
I'll add onto my comment because I didn't really explain why they're better.

There are some things that arguably make them better. They make a toothier edge that some say creates an edge that stays sharp longer, they create an amazing edge for straight razors, they provide tactile feedback that tells you where you're at when sharpening, one stone stone can, for example range from 1k grit all the way up to 5k+ grit. They're pretty and have historical significance.

Synthetics can be more consistent, easier to use, faster, and way cheaper.

[Anonymous No.17522013]

this is a good thread

[Anonymous No.17522154]

I use pic related. It gives good enough results for minimal time and money.

[Anonymous No.17522635]

>>17522154
dosen't that spray tiny metal shards everywhere?

[Anonymous No.17522727]

>>17522635
Yes and it gives you a terrible convex edge.

[Anonymous No.17522758]

>>17522154
BASED AS FUCK RADA CUTLERY POSTER

[Anonymous No.17522765]

>>17522635
Not that I have noticed.

>>17522727
Does it matter? Knife still seems sharp and lasts a while.

>>17522758
Thanks, I guess.

[Anonymous No.17522796]

>>17522765
If your knife is under 20 bucks I wouldn't care, but then again you could be learning how to use a whetstone without caring about fucking up your knife.

[Anonymous No.17522967]

>>17521509
My dad taught me how to sharpen a knife when I was little and at least in my experience I need to sharpen less often and it cuts easier if done with a whetstone rather than a tool. I'm no expert but generally when you can't get a good edge it's because you didn't get the angle of the bevel or the time spent on the edge right. Work a little slower, I use my fingers on the edge to feel when the angle is correct, and it's been better for me to use many more, lighter passes with lighter pressure. also make sure you don't put your fingers here, if you wanna keep them.

[Anonymous No.17522990]

>>17521577
More than 90% of people who want to sharpen knives will only sharpen one or two every 3-6 months. This isn’t frequent enough to develop and retain sharpening skills. Getting a guided system makes more sense because quality stones are fucking expensive and a lansky is really cheap and you can alter the angle of an existing edge without having to even think about it

[Anonymous No.17523021]

>>17522990
It takes like 3 hours to become proficient in using a whetstone. Get a 5 dollar knife and spend the time learning. It isn't difficult unless you want to start using jnats.

The shapton 1.5k is like 45 dollars and will last decades if you're only using it 6-10 times a year.

[Anonymous No.17523032]

>>17521543
>Or maybe there's different numbers in different areas
there are
Jis, Fepa and Ansi all divert big time past ~300 grit

[Anonymous No.17523038]

>>17523021
You won’t get similar results to using a guided system in 3 hours. You could probably make an edge in 3 hours

[Anonymous No.17523041]

>>17521583
>but you don't even need one for that if you're careful with a high grit stone.
it is the opposite
a strop made of anything with 50cts in whatever abrasive caked on will replace a 100$ stone

[Anonymous No.17523052]

You don't need to ever sharpen a knife. I've been using the same set that my parents had in 60s and 70s from Washington Forge. They have never been sharpened and I have never had a need to sharpen. Still slice tomatoes fine and large ones still slice through turkey, pineapple and preteen butt nut squash with no issues.

[Anonymous No.17523070]

>>17523052
I have three nice stones. I've sharpened my knives at least 7,500 times (I cut fish for a living). An ultra sharp knife will cut better than yours will. It is what it is.

[Anonymous No.17523083]

>>17521509
buy a new one

[Anonymous No.17523087]

>>17523070
cope harder

[Anonymous No.17523102]

>>17523087
LOL

[Anonymous No.17523158]

>>17523038
because a >1k stone is terrible for learning
anon above figured it out with using a course stone. A double sided crystolon cuts so fast even a beginner could create, fuckup and recreate a bevel in a couple dozen strokes, then debur on the stone or on a strop.
Being done in in 30 strokes compared to 500 removes 470 strokes you could have fucked up the bevel.

[Anonymous No.17523190]

>>17523087
Dude , I'm coping as hard as I can! What more can I do?

[Anonymous No.17523210]

You let a professional sharpen your knife

[Anonymous No.17523222]

I like the fixed angle sharpening system ruixin. Cheap and effective.
https://youtu.be/biylPbWUo5g

[Anonymous No.17523263]

/ck/ autits, ID this stone
it is definitively novaculite, but wtf is the origin.
Stone has holes through the entire body.
Is this charnley? Way too dense for it to be a Washita

[Anonymous No.17523294]

>>17523263
Looks a lot like a washita. Remember that natural stones can have variation. Try soaking it in simple green or soapy water to see if it cleans the color up some.

[Anonymous No.17523318]

>>17523210
>You let a professional sharpen your knife
only correct answer

[Anonymous No.17523415]

>>17523294
thats freshly lapped
yea think youre right.
stone is approx 50% heavier than my confirmed washita that is 3/4 inch thick, compared to this one with 1 inch.
just did a site to side comparison, both cut nearly equally an finish looks to be in the 1k region. Unfortunately inferior in speed and finish to my missarka ultra
I bought this one under 1/2 inch gunk hoping for a translucent

[Anonymous No.17523613]

>>17523263
I think that's parmesan cheese

[Anonymous No.17523955]

>>17521516
The word is "voila"

[Anonymous No.17523991]

anyone sharpen their knives like this or it's just me?

[Anonymous No.17524006]

>>17523955
I post this bait myself sometimes

[Anonymous No.17524015]

>>17523991
you're doing it wrong

[Anonymous No.17524017]

>bought this thing for pocket knives and to throw in car
>use the rod all the time to upkeep my kitchen knives

[Anonymous No.17524313]

ho do yu even use a honing rod properly
ive seen some people say hold it straight up and "try to slice a bit off" with downstrokes

[Anonymous No.17524326]

Are you supposed to
>push only
>pull only
>both push and pull
??

[Anonymous No.17524336]

>>17524015
online education is ubiquitous in 2022
feel free to educate yourself
https://www.youtube.com/watch?v=OPGGo3W15HQ&

[Anonymous No.17524353]

>>17524326
don't care, just shape the edge however you want then form the apex with very light push (leading edge)
edge trailing for clean up

[Anonymous No.17525135]

>>17524326
If you're asking that question it doesn't matter. Don't worry about that until you become proficient at getting a good edge. Then you can start refining your autism.

[Anonymous No.17525276]

>>17524326
if all you're trying to do is abrade material on a stone, both work. push tends to abrade more but both will do it

[Anonymous No.17525399]

>>17521734
imagine spending thousands on a fucking rock to make your knife sharp when you can do exactly the same thing with a $50 stone.

[Anonymous No.17525452]

>>17523052
>You don't need to ever sharpen a knife
weirdly true. you develop all kinds of coping techniques to let you cut things that resist a dull edge, like scoring the tomato skin with the knife tip before making a cut. my parents have a set of cutcos that they literally did not sharpen once in thirty years, and somehow the dinners kept getting made

[Anonymous No.17525478]

>>17525399
Right? It's so absurd, but I love it. The stones I have will last me multiple lifetimes and provide me with joy and better edges than any synthetic stone can produce. My straight razors are a pure joy to use after a honing session as well.

Here's one you can laugh at. I have a stone, called an asano koma nagura benchstone. It was probably mined during the edo period in Japan and was definitely used by togishis or professional katana polishers. Beautiful stone and so cool to own.

[Anonymous No.17525495]

>>17525399
My koma nagura looks very similar to this one. Some Japanese whetstone miner used an axe to hand carve this carefully selected hunk of rock 100+ years ago specifically for master sword polishers to use.

[Anonymous No.17525576]

>>17524336
and idiots posting wrong info to yewtube is also ubiquitous in 2022

[Anonymous No.17525611]

>>17525576
That dude seems to know his shit actually. Looked kinda crazy at first, but if you know your shit you can see he knows his shit. Remember there's many roads to the same or close to the same destination.

[Anonymous No.17525613]

>>17525478
The look of exasperation on my wife's face when I told her that I spent 200 dollars on a sharpening stone alone was worth the money.

[Anonymous No.17525656]

>>17525613
At least sharpening stones have utility, unlike the rocks used in jewelry.

[Anonymous No.17525659]

>>17525495
don't you think those japanese people who mined it, used it, etc. would be upset that some pink gorilla otaku now owns it?

[Anonymous No.17525669]

>>17525659
I cherish and respect it as a historical object, so hopefully not. I don't use it for sword polishing, but I get good use from it for honing razors when the mood strikes me to use it.

[Anonymous No.17525677]

>>17525669
Okay i'm done being a dick now. Is shapton stone good for synthetic or are there better options for the price? I have some pocket knives and chef knives that I need to sharpen and I was looking at the #320 and #1000 shaptons.

[Anonymous No.17525679]

>>17525669
I like natural stones because of the personality they have. Many man made stones work well, they just seem too sterile to me.

[Anonymous No.17525697]

>>17525677
I have a set of both the shapton glass and ceramics. I like the ceramics better. They're both solid choices, but the ceramics are a better value.

The 320 will wear very quickly. I have a 500 shapton glass that I was keeping very flat and using quite heavily and I basically worked through the whole thing in maybe 15 hours of heavy profiling work.

[Anonymous No.17525707]

>>17525679
This is one of my favorite aspects of natural stones. With jnats it takes a lot of experimenting to really understand the full potential of an individual stone and that can take many many hours of use.

Even the slurry stones have different personalities, so if you really understand things well you can really fine tune things. More useful for honing razors because you're uaing the blade on your face.

[Anonymous No.17525733]

>>17525707
I spent many years in fish plants cutting fish and would almost always use norton india stones. I just recently bought two arkansas stones. I prefer oil stones mostly because it's what I've become used to.

[Anonymous No.17525770]

>>17525733
I have some india stones in my shop and I hate them, but I think it's mainly because I haven't spent the time learning to use them properly for sharpening knives. I dont really enjoy how they feel either.

I find they clog up super quickly, so I mainly use them for tidying rusty stuff and removing burrs on stuff.

They seem like excellent value for a super long lasting stone that pretty much just works.

[Anonymous No.17526052]

>>17525576
can you argue with his results?
>inb4 he didn't watch the video
go watch it, fag

[Anonymous No.17526439]

>>17523991
>holding stone in air
>not long smooth action across the entire blade with the stone on a solid surface

[Anonymous No.17526446]

I have a shitty microscope and a shitty pull-through sharpener with a coarse option and fine option. Pic related is before sharpen, after coarse sharpen, and after fine sharpen on a carbon opinel. Not sure if it shows anything interesting but this is what it looked like.

[Anonymous No.17526484]

>>17526446
rip edge
it's gonna cut, but damn, does it feel coarse when cutting paper?

[Anonymous No.17526490]

>>17526439
>he doesn't hold stone in the air
virgin detected

[Anonymous No.17526515]

>>17526484
It cuts it, but its not clean. Feels rough.

[Anonymous No.17526559]

>>17521519
dont listen to these tards
V
>>17521513
>>17521861
whetstones take about 10 minutes to learn how to use, and your knife will last longer and be sharper than if you used the steel vagina thing.

[Anonymous No.17526592]

>>17526515
figured
run it very lightly, leading edge, one clean motion over some 1k or 1k2 stones, alternating sides after each stroke and the cut will feel smooth
like seriously, guys
watch the video here >>17524336
and pay attention to what he says, because the video and audio aren't synchronised

[Anonymous No.17526604]

>>17525452
Yep. Dinners kept getting made and there is hardly no percieved benefit of ever sharpening a good knife even after 40-50 years.

Yet imagine the faggot in this thread who said he sharpened 7500 times... Think about the complete waste of life and time for basically nothing.

Really sad when you think about what the mentally ill do.

[Anonymous No.17526667]

>>17526604
Time enjoyed is not time wasted, he does it because he wants to

[Anonymous No.17526674]

>>17526439
I've tried the method where you sharpen one section at a time in short strokes, it's fine as long as you keep the angle consistent. An edge does not have to be geometrically perfect to cut well.

[Anonymous No.17526679]

>>17526592
ok i will watch the video and learn. I dont have a good stone though, just the pull through thing and a small handheld diamond one for the outdoors use. Im so shit at sharpening that sometimes I just bring a scalpel and replacement blades when going hunting for the field dressing.

[Anonymous No.17526766]

>>17521561
>plenty of pocket knife autists on youtube that have already proven the grit hardly
Well if all you ever do is open amazon boxes then yeah, hardly really matters now does it.

Matters more if you're whacking on a cutting board all day and don't have time to play with mud and rocks for 2 hours in the middle of service

[Anonymous No.17527379]

>>17526604
A dull knife will not filet fish well. In fact, you'll ruin the fish and if you can even get good cuts it will take much much longer.

I know for a fact your boomer parents don't filet whole fish for dinner.

[Anonymous No.17527418]

>>17525399
Imagine getting upset about what other people like to spend money on.

[Anonymous No.17527427]

>>17526604
>no perceivable difference between a sharp knife and a dull one
Anon plz.

[Anonymous No.17527565]

>>17526604
That's not that high of a number for people who work in the food industry.

[Anonymous No.17527636]

>>17526439
>not being 6 inch masterrace

[Anonymous No.17527683]

>>17521513
they are shit

using a whetstone is not hard anon just get good

[Anonymous No.17527690]

>>17525611
cliff was a god
>>17525656
jasper, jade and opal make exceptionally hones if you invest the time in flattening a side. Petrified wood is ubiquitous and can also replace a 100$ stone

[Anonymous No.17527697]

>>17527683
I agree. I learned from a older gentleman who cut pork for almost forty years. The skill is simple and easily repeatable.

[Anonymous No.17527939]

>>17523991
I do, but I have still some hair on my head

[Anonymous No.17529021]

>>17527690
Interesting. I prefer stones that create slurry more.

[Anonymous No.17529218]

>>17524336
what kind of accent is that? newfoundland?

t. ameriburger

[Anonymous No.17529253]

>>17527683
Easy to learn, but takes time to master. I would say "hard" to master but some sperg will obviously come along and pretend he's god's gift to metallurgy because he can shave arm hair after rubbing his $5 ikea knife against a rock

[Anonymous No.17529294]

>>17529253
I spent decades in a food plant sharpening cheap knives on cheap stones. I think my skills are very different than people who sharpen quality steel.

[Anonymous No.17529351]

Tormek. Anything else is cope. You can't consistently measure an angle on a normal whetstone.

[Anonymous No.17529373]

>>17529351
Your bosses don't care. They buy the cheapest options possible. Sharpening the knife you use is your problem. Welcome to our production floor.

[Anonymous No.17529379]

>>17529351
This sounds like cope from someone who tried and failed at whetstone sharpening.

[Anonymous No.17529406]

>>17529379
The tormek is a whetstone. The machine is simply more precise and completes the task far more efficiently. The tormek does a better job than any simple set of whetstones and will keep a consistent angle.

[Anonymous No.17529417]

>>17529406
You know what I mean. Tormek is 1000x overkill for anyone but knife sharpening businesses and people who use it for more than kitchen knives.

[Anonymous No.17529429]

>>17529417
Here me out. The main problem of why anyone doesn't sharpen a knife is because it takes too long and they suck at it. For most people, the tormek will be a once in a lifetime purchase and can sharpen a knife within five minutes if you know what you're doing. Hell they even have a model that takes no skill at all.

[Anonymous No.17529481]

>>17529429
Sharpening a knife by hand takes 5 minutes or less with skills. I completely agree with you, but for the average kitchen knife user a lansky type is far more reasonable. The thing is just huge and crazy expensive for the occasional knife sharpener.

[Anonymous No.17529595]

i used to use a v-shaped sharpener until i found picrel lying around in my drawer. never even knew what it was until it dawned on me one day. i suddenly realized one day that it's a butterfly-knife style sharpener with a different grit on each side.

needless to say it sharpens my knives much more effectively than the v-shaped shitbox i had. would recommend

[Anonymous No.17529717]

>>17529351
my man really recommended a $350 machine
you could fuck up a whole average kitchen knife set on a hardware store stone and replace it for that

[Anonymous No.17530358]

>>17523210
That was excruciating to watch. How are people so hamfisted?

[GODCOCK No.17530694]

get the cheapest chink-tier whetstone, made from glued together different grit stones
use only the rougher one and practice the fucking hell out of sharping a piece of metal, like a your designated butterknife-to-be-sharpened
it's how i started, at least

[GODCOCK No.17530699]

>>17530694
it cuts through single sheets easily, and through manytime folded over newspapers with some force. given the thinness of the blade, the horrible material used, and curve of the blade, it's about as good as it's going to get

[Anonymous No.17531310]

ppl will post something like "sharpening stones aren't necessary for a home cook" and someone will reply "I have sharpened over 10000 knives for my professional knife sharpening business, and I can say for a fact that japanese stones are the only way to achieve true sharpness, you petulant fucking child"

[Anonymous No.17531329]

>>17521509

metal isn't universal, a merge of art and science

[Anonymous No.17531349]

A lot of knives are manufactured every day. They all get sharpened. The people doing it must use many different ways and are probably efficient at it. Anyone working in a factory?

[Anonymous No.17531461]

>>17521509
Honestly my biggest problem when I started was the basics.
You don't need 8 different stones that are soft or hard or mushy or splash and go.
You need a stone and a leather belt.
You need the basics of creating a consistent burr along the whole edge on one side at a reasonable angle it doesn't have to be some super even 15|15 both sides it really does not matter.
After you get your consistent burr go to the other side and get your other side and do the same then you know your edge exists where you want it and now you can move on to refining the edge with light pressure or higher grits.
After you do the refining (basic is 10 on one side then 10 on the other then move down by 2 till you get to 1 then do it like 5 more times with extremely light pressure.
Test it out and if it cuts clean your good but if not
Then you strop it or hone it and your done.

[Anonymous No.17531753]

>>17529429
>tormek
more like torment.
The tormek is agonizing slow because it limits you to a single fine stone (and the cutting speed is slow too)
a simple double sided whetstone is leagues faster.
For fucks sake, i have a handcrank grinder from 1900 that is faster than the tormek

[Anonymous No.17531763]

>>17531349
they use rubber bond 2000 grit abrasive discs for the final polish