/ck/ - Food & Cooking

[Anonymous No.20254366]

*makes your knife razor sharp in 2 minutes no problemo*

[Anonymous No.20254387]

>>20254366
b-but if you look at it with a microscope it has some imperfections though........

[Anonymous No.20254395]

If the knife is too sharp it's dangerous and you're more likely to cut yourself

[Anonymous No.20254399]

>>20254395
retard

[Anonymous No.20254418]

>>20254395
I know you're trolling but I'd rather get cut by a sharp knife than a dull one

[Anonymous No.20254424]

*unsharpens your knife*

[Anonymous No.20254426]

>>20254418
I wouldn't.

[Anonymous No.20254430]

>>20254395
shitpost but I unironically prefer my paring knife a bit dull. It allows me to be more careless and slam it into the thumb while peeling, plus it doubles as steak knife and I can eat off of it without risking lacerating my tongue

[Anonymous No.20256113]

>>20254366
Why are these bad again? I know they're not as good as whetstones but I can't afford and don't know how to use a whetstone.

[Anonymous No.20256122]

>>20256113
They mangle your knives if you use them for several years. If you use expensive $500 knives you care about then you should use a better method. Usually pro chefs have a prized knife set so they wouldn't use this.
It's not an issue for me as I use cheap knives at home like most people, and these are by far the fastest and simplest.

[Anonymous No.20256138]

>>20256122
The most expensive knife I have was $20 (and it was a gift). Is it really worth it to get a whetstone for something like that? It's not like it's super good, it's one of these pieces of shit.

[Anonymous No.20256153]

>>20256138
For a $20 knife don't bother, I think most whetstones would be more than that.

[Anonymous No.20256160]

>>20256153
Figured as much

[Anonymous No.20256170]

>>20256113
Pullthoughs do not "sharpen" knives as much as they simply eat the material aggressively to the point where enough of it is gone to give you some kind of edge. Think of it as pencil sharpeners, pullthough is like shaving large chunks of wood until enough graphit is exposed, and whetstone is like carefully shaving the graphite itself to make it pointy again. There are other problems such as parallel scratch pattern making the edge brittle and serrated.

[Anonymous No.20256183]

>>20254366
It can't cut paper tho!!!

[Anonymous No.20256423]

>>20256138
I use this and it is absolutely fantastic for cheap knives and gets them insanely sharp. Costs around $10.

[Anonymous No.20256519]

chefs be like “yo i wanna be a blacksmith”

[Anonymous No.20256540]

>>20256519
Pull through sharpeners be like "yooo, rubbing a piece of metal on a rock is too hard."

[Anonymous No.20256545]

>>20256160
>>20256138
You can get a decent double-sided whetstone for 40-50$ and with proper care it'll last a lifetime and you won't need to buy another sharpening tool ever again. The only people who manage to exhaust their water stones are knifefags who resharpen their entire 100 knife collection every week and think stropping is a real thing, or retards who dish out their stones

[Anonymous No.20256546]

>>20256540
This is more expensive than my knife.

[Anonymous No.20256556]

>>20256546
You only need the 1k. Those stones are extremely bad also. Do not buy them.

Shapton 1.5k kuromaku is the one you want. Your cheap knife can perform like an expensive one if you use a whetstone properly. :D

[Anonymous No.20256558]

Start doing this

[Anonymous No.20256562]

>>20254418
pwease anon senpai san sama, could you enlighten me with the logic behind that statement?

[Anonymous No.20256565]

>>20256138
I have a Lansky which is cheap and effective, fancier version of >>20256423 basically.

[Anonymous No.20256567]

>>20256558
Stropping kitchen knives is overkill imo. I have never needed to strop my onives and they are burr free and incredibly sharp.
Straight razors on the other hand absolutely need it.

[Anonymous No.20256571]

>>20256556
>t. Whetstone salesman
Your cheap knife will perform just fine with this cheap sharpener.

[Anonymous No.20256576]

>>20256546
anything past 1000grit is practically useless and gets into nerdshit category of "i wanna cut atoms"

[Anonymous No.20256594]

>>20256571
If you're too poor to afford a 40 dollar whetstone why would you use a sharpening device that takes years off the lifespan of your knife every time you sharpen with it?

[Anonymous No.20256595]

>>20256565
bro paid 40$ for redundant rods and a piece of wood instead of just buying two sticks

[Anonymous No.20256616]

>>20256595
It was under $20 when I bought it and it's $33 full price now, where do you see $40?
Still kinda pricey now, I would rather get pic related for $50 instead if there wasn't a sale.
I agree that the coarse rods are pretty pointless though, I only needed the white rods.

[Anonymous No.20256644]

>>20256594
>$10 knife, $10 sharpener
>works just fine after years of using
Call me poor if that makes you feel better about you spending $100+ for a stone and a knife you're scared to be rough with or need extra soft cutting board so you don't accidentally chip it.
I'll stick to simple things that just work. Fancy knife and a stone won't make you better cook.

[Anonymous No.20256653]

do you actually need this shit? what's wrong with simply using more force on a dull knife?

[Anonymous No.20256657]

>>20256138
you can get dirt cheap whetstones at harbor freight for a few $. They do fine.

[Anonymous No.20256667]

I feel like all the questions, answers, and responses in general in this thread except mine are autistic

[Anonymous No.20256696]

>>20256667
You may, in fact, be autistic.

[Anonymous No.20256704]

>>20256653
Why need a knife if your hands have enough force?

>>20256667
>except mine are autistic
Nice joke retard, your reply is the most autistic so far.

[Anonymous No.20256715]

>>20256667
I feel same way.

[Anonymous No.20256721]

>>20256644
Said like a true retard.

[Anonymous No.20256726]

>>20256721
Nice argument. Bet it makes you feel better about your fine Japanese knives. Must make you feel like a samurai in a kitchen.

[Anonymous No.20256740]

>>20256726
Bro I don’t feel like a Samurai. I feel like a Ronin. I am my own master.

[Anonymous No.20256747]

>>20256726
You just spouted off a bunch of stupid poorfag cope phrases repeated every single sharpening thread that had absolutely nothing to do with what I said. Keep it up. You're entertaining.

[Anonymous No.20256754]

>>20256747
>call him poor, that will justify my consooming habits!
Funny how you have 0 arguments against cheap knife and sharpener.
>but muh microscope
>but muh paper cutting technique
Just admit you fell for marketing schemes. And weeb culture, I guess.

[Anonymous No.20256772]

>>20256754
Dummy. I guess I will have to spoon feed this to you....

Pull through sharpeners remove an excess of steel from knives. That means your knife will have a significantly shorter life span. Pull through sharpened knives may last you 5ish years, while whetstone sharpened knives will easily last you over 20. 10 dollar knife every 5 years is 50 dollars + 10 dollars for the sharpener = 60 dollars.

A 10 dollar knife and a 40 dollar whetstone is only 50 dollars.
If you use a 10 dollar stone you will be saving even more money!

You're bringing up a bunch of nonsense that I never said and don't believe. Why is that? Do mentally well people invent bad guys in their tiny brains?

I am happy to see people using whetstones to sharpen their knives cheap or expensive because I am an enthusiast, and think that it is a useful skill to have. It really is that simple.

[Anonymous No.20256776]

>>20256754
Hahaha I did the math wrong. Oops. A 10 dollar knife every 5 years over 20 years is only 40.

[Anonymous No.20256786]

>>20256113
idk about any of the science behind it, but i find that pullthrough sharpeners give me horrible all body shivers like nails on a chalkboard, and sharpening with a traditional rod sharpener or with a stone does not

[Anonymous No.20256805]

>>20256772
What was the point calling me poor then? No, really, I'm curious where the sentiment came from. Surely you don't own a fancy Japanese knife, right? :^)

[Anonymous No.20256816]

>>20256805
>spoonfeed me again!

Stupid, and entirely avoiding the question. A little reading comprehension will go a long way for you.

[Anonymous No.20256824]

>>20254366
>*makes your knife razor sharp in 2 minutes no problemo*

that's cap.

[Anonymous No.20256855]

>>20256816
I think I got my answer. :-)

[Anonymous No.20256868]

>>20256855
Thanks for the entertainment tonight. I'm sure there are plenty of other people enjoying the show as well.

[Anonymous No.20256869]

>>20256868
>0 arguments
>thinks he's right
Like a pottery

[Anonymous No.20256880]

>>20256869
LOL. She can't even read! HAHAHAHAHAHA. You really are great. Keep going! Keep going!

[Anonymous No.20256916]

>>20256816
>>20256855

stop feeding this retard, and to be clear i mean the pretentious cocksucker

[Anonymous No.20256920]

>>20256916
Stoooop. Don't ruin my entertainment! When did rubbing a piece of metal on a knife become pretentious anyways? Lmao.

[Anonymous No.20256923]

>>20256920
Lol. a piece of metal on a rock* sorry.

[Anonymous No.20256938]

Just go to a local cutlery shop and have them do it for you every couple years or every 6 months if you're a serious cook. Way easier and lasts longer for the money.

[Anonymous No.20256946]

>>20256938
That is better than a pull through for sure. My advice if you are going to get your knives professionally sharpened is to make sure that they are not using uncooled powered abrasives like a belt grinder. Uncooled abrasives will always damage the temper at the apex of the knife leading to reduced edge retention. Always.

[Anonymous No.20257354]

>>20256938
checked local prices
>3$ per knife
Yeah fuck that

[sage No.20257362]

>>20256594
>5 dollar sharpener
>10 dollar knife

if it takes 10 years for my 10 dollar knife to dissentigrate with this 10 dollar sharpener im still saving money over your 200 dollar weeb shit you faggot.

[Anonymous No.20257364]

>>20256562
NTA but if you were cut to the same depth by a sharp knife vs a dull knife, your wound would heal quicker and it would hurt less. However in reality the sharp knife would cut you a lot more than a dull one.

[Anonymous No.20257458]

>>20257354
>3 bucks for a perfectly sharp knife for a few weeks
seems like a great deal, less than a large beer. poorfags need not apply

[Anonymous No.20257467]

>>20254366
Was gifted one of those a while back. Wasn't about to run one of my really nice expensive knives through it so I got a knife for a dollar at goodwill to try it out.
For the home cook it's not bad. Wouldn't use it professionally and wouldn't use it on expensive hardware

[Anonymous No.20257542]

eh

[Anonymous No.20257552]

>>20254366
also have this one laying in my kitchen. doesn't work on damascus steel i assume. just tried it on one of my cheap knives. it leaves scratches but it made it sharper

[Anonymous No.20257597]

>>20257542
Top: cuts stuff good
Middle: cuts stuff good
Bottom: cuts stuff good

>b-but aesthetics...

[Anonymous No.20257638]

>>20257597

Not exactly. Top and middle are good enough for most cases and bottom while it is very well sharpened, won't last lost anyway(depending on the object being cut).

Top is good enough for slicing through most things since it is a relatively smooth and consistent edge.

Middle is a very inconsistent and rough edge that causes you to have to use a sawing motion to cut through, good enough for most people but takes a bit more elbow grease.

Bottom is a very smooth and very consistent edge which enables you to even push cut and reduces the effort required to cut drastically. I would say it is very useful if you're cutting meat, particularly the kind with sinew or tough parts of muscle or very elastic fat. The con though is that this edge is basically a pain in the ass to maintain since the edge would be so thin at the very edge that it would bend and require honing, which will only last until metal fatigue or wear dulls the blade anyway.

Also bottom edge is amazing for carpentry when it comes to wood chisels and planes and such.

Thing is, if what you care about is a cutting edge, then ceramic is your best bet(as long as you don't hit bone or anything hard) for the longest lasting sharp edge but when it gets dull, good luck sharpening it. I suppose a harder steel would work similarly and be much easier to sharpen but is it worth the effort?

[Anonymous No.20257679]

>>20254366
I can do the same thing with my stones, the edge will last longer, be sharper and remove less material.

[Anonymous No.20257688]

>>20257638
My hardest knives are easier to sharpen and take a much finer edge than my softer knives.

[Anonymous No.20257863]

>>20257638
>wood chisels and planes and such
Gave me a right shock the first time I tried out a properly sharpened chisel, those things are insane.

[Anonymous No.20257876]

*Does absolutely nothing*

[Anonymous No.20257890]

Knife seller, I’m going into battle and I need your sharpest knives

[Anonymous No.20257937]

>>20257354
I'm sure your $300 whetstone makes far more sense

[Anonymous No.20258322]

>>20256113
They just are harder on your knives, so if you have decent ones that you spent $100+ on youre better off using something else. These kind of sharpening kits are nice because you can ensure you get the right angle every time. I used to use a normal wet stone but i gave one of these a try and prefer using them

[Anonymous No.20258364]

>>20257876
this is not for sharpening, it's for honing. It wont make a dull blade sharp but it helps keep a sharp blade as sharp as possible.

[Anonymous No.20258693]

>>20256138
>Is it really worth it to get a whetstone for something like that?
Not really, you'll take longer sharpening and there's a learning curve as well. I don't see how that's a good investment of time and effort for a $20 knife that will still last years of sharpening by the cheap pull-through.

[Anonymous No.20258714]

Thoughts on Spyderco's Tri-angle Sharpmaker?

[Anonymous No.20258740]

These Fiskars/IKEA ones works as good but dont take away as much material

[Anonymous No.20258766]

>>20258322
These are great but pricey. I got one for 50 bucks. I've inherited a nice set of knives that were never really taken care of, but these got them up and running quickly. I sharpen knives for friends now too.

[Anonymous No.20258775]

>>20257364
they won't though, because whatever made it slip was under less force, they'll cut you LESS and do less damage doing it

[Anonymous No.20258780]

>>20256113
much less sharp, and hold that sharpness orders of magnitude shorter, we're talking like by a factor of 100.

[Anonymous No.20258788]

>>20258766
That one i posted is $50 right now, although i realize it doesnt come with a mount so thats another $10-20 i think. They also sell 3 stone ones instead of 5 for less and honestly 3 is all you really need.

[Anonymous No.20258796]

>>20256594
Someone wants to live forever

[Anonymous No.20258805]

>>20256562
>>20257364
Generally the advice of it being safer to use a sharp knife than a dull knife is that with a dull knife you have to put in force and work to get it to cut and this leads to accidents. When you have a nice sharp knife the weight of the blade is all the force you really need. You dont have to press or exert force to get it to cut so you are less likely to have an accident occur. However watching people i know cut stuff makes it very evident that almost no one knows how to properly use a knife. Theres a reason these shit like this is so popular these days.

[Anonymous No.20258807]

Pull through sucks

[Anonymous No.20259519]

>>20258714
Probably the best if you don't have the autism for whetstones or the patience to setup the sharpening jig systems.
Also, triangular prisms are better than cylindrical rods for sharpening and it can be used as a makeshift stone too.
Only question is if it's worth the cost when there's cheaper alternatives like pic related, >>20256565, >>20256616

[Anonymous No.20259531]

>>20258740
Who told you that? Ikea?

[Anonymous No.20259564]

>>20258805
These things never work like the infomercials. The blades are soft and flexible so they can't take much pressure. If you try to force the lid down on a whole half onion, it will break. So you have to pre-cut the onion into 8 small pieces before it works, which means you might as well just chop it.
However, I used pic reated one time when I worked at a restaurant and the sysco diced onions ran out. This will cut through bone if you were so inclined.

[Anonymous No.20259671]

literally you can buy one dual sided wetstone, and a honer, and be set for life for sharpening anything including axes, lawnmower blades, etc. Instead NPCs buy countless little "devices" for sharpening that don't really work.

Buy. A. Wetstone.

[Anonymous No.20259675]

>>20259564
The one I own is quote good, it was made in the USSR and should weight some 12 kg.

[Anonymous No.20259726]

>>20259671
THEY ARE FILTERED BY A ROCK WHAT DO YOU EXPECT FROM THEM?

[Anonymous No.20259729]

Here is my stack of shapton stones up to 16k grit, a set of Japanese atoma diamond plates, and a grinder with expensive ass cbn wheels

With the exception of the grinder (which is really nice for lathe tools) this shit is a meme. I sharpen a woodworking tool or kitchen knife all the way up to a retarded fine grit and as cool as it is for three seconds, it immediately is dull to a more normal level.

It's fun to literally mirror polish a blade but if you don't have incredible autism it is essentially very pointless and almost sisyphean to sharpen a knife that sees regular use beyond hitting it a few times on some fairly high grit diamond stone and maybe the strop

[Anonymous No.20259741]

>>20259729
Have you heard of a microbevel? If you're losing your razor edge your knife is not suitable for it, and you should be sharpening it with a low grit stone for a toothy edge. Form burr on low grit stone, remove burr, and use extremely light pressure, and lots of water.

For a microbevel you will sharpen up to a high grit, or medium grit, then tilt the knife up to around 30-45 degrees and do about 5 feather weight passes on each side.

See how long your edges stay razor sharp after that neat lil trick!

[Anonymous No.20259742]

>>20259729
On the same low grit stone. If you want a toothy edge. Forgot to add that bit, sorry.

[Anonymous No.20259762]

>>20259741

I'm well aware of what a microbevel is. I'm not saying they get dull, I'm saying they don't stay 16000 grit atomic samurai sharp for long at all, which is just a fact. My focus is more woodworking than the kitchen where sharpening is concerned so that is a bit more extreme in terms of wear (as wood is somewhat abrasive in general and some woods are very abrasive), but the same idea applies. Sharpening autism is silly to go to the far extremes although it is fun, but I don't think it's worth overthinking for the kitchen. A simple 1k of 2k stone and a little practice hand sharpening will do a great job.

[Anonymous No.20259768]

some of those actually work fine.
using a pull through sharpener on a cheap but decent knife is better than owning a fancy knife and never sharpen it.
yeah, it will remove more metal compared to a whetstone, but your knife will still easily last for one or two decades at least, so what's the problem? at worst it will just become smaller over time.
also, unless you're cutting sashimi, you don't need a razor sharp knife. A reasonably sharp knife is enough for 99% of kitchen tasks

[Anonymous No.20259773]

>>20259762
Oh yeah, of course. The only knives that benefit from an edge like that are single bevel knives like an usuba or a yanagiba. A yanagiba used correctly on a rubber cutting board will keep an insane edge for a good while, but needs touching up a lot more often than your average kitchen knife.

[Anonymous No.20259776]

>>20259762
My go to stone recommendation is the shapton 1.5k kuromaku. Love that thing so much.

[Anonymous No.20259808]

>>20256170
Nah wrong. They both work by removing metal.

[Anonymous No.20259827]

>>20259776

Yeah I do like using the shaptons. I'm trying to remember exactly what mine are, 1k, 5k, 8k, 12k, and 16k maybe? Not sure about the 12, I feel like one of them might be between 1 and 5k. It does sort of piss me off that the 16k didn't come in a cool box like the others and I'm afraid I'll drop it one day (although I got it on closeout at Lee Valley for $40 or so)

But for most users I don't go even that high, at least for wood. The cbn wheels are 120 (for tool forming) and I think 320 or 360, and they'll make super thin shavings many feet long on the lathe. I've tried autistic lathe tool sharpening and that is absolutely not worth the effort.

Best deal running nowadays is cheapo Chinese thin diamond stone plates and some angle guides for kitchen use, though. You could be totally good to go for about $25 off scamazon

[Anonymous No.20259925]

>>20258805
>wasn't paying close attention while slicing a tomato the other day
>pinky finger wanders into path of knife
>knife is incredibly sharp
>not using much force to slice
>realize I'm cutting my finger immediately
>stop
>didn't even draw blood
Thanks very sharp knives brought to me through whetstones and stropping.

[Anonymous No.20259937]

Finally my ten dollar piece of steel is sharpened

[Anonymous No.20259996]

>>20259564
My sister has a random one and it does work fine but theyre just more limiting and they cant really be sharpened so at some point you just have to replace them. A knife can easily last a normal person a whole lifetime and it can do more than a press cutter.

>>20259925
>be retarded
>cut self
sounds like that would be happening with a dull or sharp knife. At least the sharp cut is clean and not more severely mangled like a dull .blade

[Anonymous No.20260014]

>>20259996
But I didn't cut myself. It didn't even get past the dead skin. If I was using a sharp knife I would've been using more pressure and would've given myself a nasty cut.
>first time in 2 years I cut myself cooking
We all fuck up sometimes.

[Anonymous No.20260018]

>>20260014
Dull knife not sharp knife, or a serrated knife for that matter

[Anonymous No.20261007]

>>20257863

Yep. Makes carpentry fun actually, until you make a mistake or hit a finger in which case it won't be so fun.

[Anonymous No.20261028]

>>20257688

Yea. Infact a harder metal is necessary for a finer edge since soft metals can't hold a very fine edge (iirc it will actually break once it reaches a certain point).

Thing is, resharpening a knife happens because it deforms through use, a harder metal will, of course, be very resistant to deforming and wear hence the edge retention but this actually end up working in favor of resharpening since, even though the metal is harder to wear away with a whetstone(or whatever abrasive you use to sharpen) the fact that it mostly retained its shape means you have to remove less metal to get it sharp again. Conversely this means that a softer metal, while being easy to remove metal from, loses much more of its sharpened shape leading to requiring the removal of more metal.

So at the end of the day this means you end up somewhat in the same place whether you use softer or harder metal.

[Anonymous No.20261202]

I wish to contribute my shitty opinion. I got myself a nice knife for ~$50 and sharpen it with a stone and my experience cooking has been improved far beyond the monetary value of either. Cheap knives just don't feel or look as nice, while I tried a ceramic once and while pretty sharp, it felt like it wanted to slide off anything hard like carrots rather than bite into it so I really wouldn't want to use one for my normal cooking.

[Anonymous No.20261543]

>>20261202
I think your opinion is wonderful, and I am happy you get greater enjoyment out of cooking because of your nice knife.

[Anonymous No.20261778]

so 1 minute each slot?

[Anonymous No.20262088]

>>20259531
no, the other guy

[Anonymous No.20262520]

https://www.youtube.com/watch?v=9ed9HesiwQc
>buying expensive memestones when the bottom of a cuppa does the same job

[Anonymous No.20262564]

>>20254387
The imperfections aren't the problem. The problem is the sharpener can make them worse each time you use it. I personally still use one, but I also have a small whetstone I can use to clean up the edge once in a while. Then again I'm not a chef - if I were charging people money for food I would definitely go whetstone every time.
>>20254395
You're far more likely to cut yourself with a blunt knife, as you have to apply more pressure and therefore have less control of the blade.
>>20256113
They can gradually turn a small chip into a larger dent if you keep using them for a long time.
>>20256138
Whetstones can be used for everything with a straight edge. Kitchen knives, craft knives, hunting knives, swiss army knife, multi-tool blades, razors, etc. It's a very small investment for something that will serve you in so many areas.

[Anonymous No.20262597]

You're all a bunch of retarded faggots and metal cutting is caveman-tier. In the future I will be using lasers to cut my food.

[Anonymous No.20262736]

>>20262597
*repels your laser with a mirror*
*drives a curare tipped scimitar through you indifel heart*
ALULULULULULULULULU

[Anonymous No.20262738]

>>20262736
why the fuck are there mirrors in your food dipshit
why the fuck are you eating a mirror

[Anonymous No.20263225]

>>20254366
totally destroys all blades.

[Anonymous No.20264798]

>>20256562
a rip is worse than a cut

[Anonymous No.20265978]

Question about the burr
I assume if you don't remove it, it ends up in your food. Is that a problem? Or are the chunks of steel tiny enough to pass through your body without issues?

[Anonymous No.20267086]

>>20265978
iron is good for you

[Anonymous No.20267423]

I use an electric sharpener on my beater knives. I think it was like $40. That and a honing rod do just fine.
>but muh extra metal waste
I do not care

[Anonymous No.20267432]

>>20265978
leather strop

[Anonymous No.20268245]

>>20254366
Stones
Worksharp
Banging knife on wall
This shit contraption

[Anonymous No.20268259]

>>20256138
if you're worried about knife sharpness, unironically just use a serrated steak knife. they stay sharp forever, and the only reason chefs use straight blades is for the look.
if you don't care what things look like, serrated works just fine.

[Anonymous No.20268431]

>>20256138
Just get a diamond plate on aliexpress. They are around $8 regular price or $3 if you can into deals.
I'd reccomend 600 or 1000 grit. Just takes a couple tries to get the hang of sharpening

[Anonymous No.20268439]

I have picrel at work and the red line is about what shape it's currently in. No tip and fucked up belly. Is this the result of pull-through sharpeners? Or are the retards that run the kitchen so incompetent that they fucked up using such a basic tool?

[Anonymous No.20268444]

>>20268439
Yep looks like a pull through. Naturally more down force by the handle and fades off at the tip.

[Anonymous No.20268458]

>>20265978
Small enough to be dissolved in your stomach.

[Anonymous No.20268575]

I don't understand y'all niggas being so fussy about sharpness, my 15$ chink knife still cuts through potatoes like they're butter after 6 months of use, even if it got 3 times duller and required me to use 3x more force I'd still find it satisfactory. Can we all just grow up and admit that knives are a solved technology and factory grinds on cheapo knives are excellent and there's no need to climb mountains of Tibet to find a 150 year old monk who will give you a good edge on a dragon tooth whetstone in exchage for your soul?

[Anonymous No.20268591]

i only use serrated blades

[Anonymous No.20268599]

>>20268575
You're very wrong.

[Anonymous No.20268654]

>>20268575
I can't buy culinary skills.
Fortunately i can buy +$1k in japanese knife and sharpening stones. It makes my food taste so much better, unless you try you can't understand.
P2W is easy when you ain't poor.

[Anonymous No.20268772]

>>20262520
I do this all the time but it doesn't last very long.

[Anonymous No.20268962]

>>20268575
they sound exactly like audiofools
grabbing ballsacks of a already solved tech

[Anonymous No.20269027]

So I bought a pull-through and my knives still don't pass the paper test, even though the instructions indicate that they should.
Am I doing something wrong or can a pull-through simply not get a knife that sharp? I tried a whetstone but my hands are too unsteady.

[Anonymous No.20269061]

>>20269027
If your knife has a tiny chip its not gonna pass the paper test and pullthrough cannot fix chips. If your hands got onset parkinson use an angle guide, most whetstone sets include one.

[Anonymous No.20269661]

>>20256546
Yeah but after sudoku it won't matter

[Anonymous No.20269724]

>>20256653
Using a dull knife is fine for a dullard like you.

[Anonymous No.20269851]

>>20254366
Are these worth it or just a meme?

[Anonymous No.20269871]

>>20269851
>189$
Lmao
For that kind of money you can just buy a sharpening system

[Anonymous No.20270193]

Who gives a fuck? If my $10 santoku doesn't cut so good after a few years, I'll just throw it away and buy a new one. It costs me more money having to spend time and effort to care about the sharpness beyond that.

[Anonymous No.20270208]

>>20256170
Fucking absurd. Sure if you grind it down on carbide maybe, but cermic won't do that. They eat as much material as a whetstone.