/ck/ - Food & Cooking

[Anonymous No.5689342]

Every major knife sharpening service in the country uses some form of this machine to sharpen your knives.
Why in gods name would you buy all those expensive stones?

[Anonymous No.5689367]

>>5689342
because they're not that expensive

[Anonymous No.5689376]

>>5689342
I've got this... thing.. on the back of my electric can openers that I guess i'm supposed to slide my knives through to sharpen them
I'm curious about the results, but i'm honestly afraid that it'll fuck up my already deteriorating knives

[Anonymous No.5689377]

>>5689367
You can get the machine above and all the belts you'll ever need shipped to your door for under a hundred bucks.
Well under.

[Anonymous No.5689382]

>>5689376
You will RUIN them .
Not at all the same a one inch belt sander.

[Anonymous No.5689386]

>>5689377
[citation needed]

[Anonymous No.5689390]

>>5689377
Enjoy destroying your knives. Do you know how much metal those fuckers take off?

Also you can get a 600/1000 and a 6000 stone for under $60.

[Anonymous No.5689407]

>>5689390
you can get em for under 25

[Anonymous No.5689409]

>>5689390
Very little if you know what your doing.
Two light passes at 800 grit and you are ready to deburr.

[Anonymous No.5689416]

>>5689342
Because I learned to sharpen as a kid, and have gotten to where I can get superior results than most professional services that will charge a fortune. Admittedly, it's gone well beyond the point of practicality for me. It's a hobby, and, like most things cooking related for myself, an obsession. As another already said, you don't have to get expensive stones to get good results. I still like them, and the expense is up front, it is much more cost effective in the long run many times...
particularly if you move around a lot and factor in dependability on services and relative convenience and all that. It's like working on a car (to a lesser extent, for sure), not many want to take the time and effort, but it's a passion for some.

[Anonymous No.5689428]

>>5689386
Not the pictured one but something similar for 70 bucks.
http://www.amazon.com/Work-Sharp-WSKTS-Knife-Sharpener/dp/B003IT5F14
My friend has this one, its cool to see in action.

[Anonymous No.5689437]

>>5689416
So... if you had to tell a know-nothing first timer how to get started, what would you say?

[Anonymous No.5689441]

>>5689428
I can get a full grit progression for under 30-35

[Anonymous No.5689522]

>>5689342

But what am I going to do when the power goes out?

[Anonymous No.5689573]

>>5689522
alcohol and masturbation

[Anonymous No.5689591]

>>5689342
>major knife sharpening service

therein lies the rub.
their volume is so huge that machines are the only viable option.

stones are cheap and last pretty much forever, you don't need a full spectrum of million grit diamond whatever the fucks unless you're sharpening straight razors professionally.

[Anonymous No.5689611]

>>5689573
/thread

[Anonymous No.5690139]

>>5689437
What's their goal? Do they want to learn how to sharpen many types of blades with various types of edges? Do they want to learn how to change bevels, perhaps reshape? Do they want to really learn how to sharpen or do they just want to be able to sharpen a few kitchen knives to tolerable results at home?
Start out with a few cheap stones (possibly just a combo stone), a lapping plate of some sort (anything that is fairly flat, relatively coarse, and won't gunk up the stone will do for the budget restricted), and a couple of cheap knives if they really want to learn. Watch a lot of videos of professionals on wetstones online, try whichever technique seems most intuitive. Practice it until they start seeing results. If no results, rethink what they're trying to do. Not enough strokes on the lower grits to get them past the existing edge? Blade too flat of an angle to the stone? Blade not flat enough of an angle to the stone? Inconsistent stroke angles? Don't be afraid to screw up the edge. Once they learn to sharpen they will almost always be able to bring it back, even if it's not to a wonderful edge. Get higher grits when they feel they have figured out how to get as good of an edge as they are able on the combo. Replace the combo with several stones after they have developed preferences or managed to grind it down with use.
There's plenty of other angle guides and gadgets gizmos and doodads and nicknacks and whatnots to help those who just want to keep a few blades tolerable, and tolerable is subjective.

[Anonymous No.5690142]

>>5689342
Because I don't hate my knives.

[Anonymous No.5690169]

>>5689591
I use dragonforce to sharpen my knives. It's the hardest metal known to man and 1000x times better than a diamond grindstone.

[Anonymous No.5690186]

Most custom knife manufacturers sharpen their knives with whetstones as a final sharpening measure.

Did you forget to mention that?

[Anonymous No.5690375]

>>5689342
Every major restaurant in the country uses some form of this to make your "food". Why in gods name would you buy all that expensive meat?

[Anonymous No.5690464]

>>5690186
Maybe at the highest end.
Any kitchen knife from Germany you buy was sharpened on a belt sander.

[Anonymous No.5690495]

>>5690464
If you have ever purchased a henckel or wusthof and were satisfied that its was sharp off the shelf, then a few seconds on a belt sander a year us really all you need besides the steel.

[Anonymous No.5690520]

>>5689342

Every major food vendor in America uses some form of this to make your "food". Why in gods name would you buy all that cheap and plentiful cane sugar?

[Anonymous No.5690521]

>>5690520
Not a very apt analogy anon.

[Anonymous No.5690526]

>>5690521

Aptness is for pussies

[Anonymous No.5690563]

Because people have this narrow minded idea that belt sanders are awful. Even though they come in various grit's and leather...

[Anonymous No.5690612]

>>5690563
Various grit's what?

The reason belt sanders suck is because of heat damage.

[Anonymous No.5690614]

>>5690563
No there is only one grit and it ruins everything that comes near it.
Wusthof just showed those sanders in its video to fool people into ruining knives so they have to buy more.
Germans are worse than Jews .

[Anonymous No.5690620]

>>5690612
You would have to really not know what your doing to heat up a knife on a 1 inch belt.

[Anonymous No.5690716]

>>5690620

You realize if the cutting edge is detempered the entire reason for getting a good knife is moot?

[Anonymous No.5690724]

>>5690716

this. The entire knife doesn't have to get hot. Only the cutting edge does, and honestly it doesn't take much to overheat it. Yes, a belt sander can be used to sharpen a knife without ruining it, but that's not something the average joe is going to do.

If you want to sharpen a knife with a power tool, the type with a slow-speed stone wheel that rotates in a water bath is a lot safer and does a better job.

[Anonymous No.5690731]

>>5690724
>but that's not something the average joe is going to do.


And using a whetstone is different how? You can ruin the edge by not having it int he correct angle

> does a better job.

One stone costs more than a belt sander and I have the feeling that this thread is filled with sour grapes

[Anonymous No.5690739]

>>5689342
The machine ruins the temper of your blade's metal, if it is not properly cooled with water while sharpening it. If the temper is lost your knife's edge won't hold as long because the metal will be softer than it is supposed to be. You'll need to sharpen it far more often, meaning you'd need take it back to those idiots sooner than normal.

It is basically a scam, if they are not sharpening properly.

[Anonymous No.5690742]

>>5690731
>And using a whetstone is different how?

The speed is lower. The problem with a belt sander is that the high speed of the belt can generate a lot of heat from friction, which is what can ruin the temper on a blade. Nobody uses a stone fast enough to cause that problem.

>>ruin the edge by not having it int he correct angle

Yes, you can change the bevel of a knife with improper technique on any sharpener, belt sanders included, but that doesn't ruin the blade. An incorrect bevel just means it needs to be resharpened, properly this time. Heating the edge enough to lose the temper means the knife has to be re-tempered, which is a much bigger problem.

>One stone costs more than a belt sander

Depends. You can get stones for well under $20. And I own a belt sander for my business which cost over $3,000. Used. It's all a matter of degree. Nobody is saying you have to use $$$ Japanese waterstones.

Personally I have no problem sharpening knives with a belt sander, but It's not something I would recommend to others because I know how easy it is to ruin the edge if you don't know what you're doing. And these days most people have precious little experience with power tools.

[Anonymous No.5690751]

>>5690742
>The problem with a belt sander is that the high speed

But it has adjustable settings to prevent any damage on the blade itself. And you can always move away from the sander and not ruin the temper. they use the same method to sharpen said blades before they are shipped

So, do I believe some anon or a manufacture who does this on a daily basis ?


>An incorrect bevel just means it needs to be resharpened

Same goes for the belt sander


>. Heating the edge

It's called common sense and I recommend it

> And I own a belt sander for my business which cost over $3,000

Ok, but you do not need one at that price point and you get one for less than 40$


>, but It's not something I would recommend to others

But you recommend a method that requires patience and precision ? Sharpening on a stone is not as easy you make it out to be in the first place.

>days most people have precious little experience with power tools.

So you recommend a tool that requires more patience. You do know that people who do not have experience with tools in general take it to someone else to do the sharpening

[Anonymous No.5690760]

>>5690751
>Ok, but you do not need one at that price point and you get one for less than 40$
same goes for the stone.

>But you recommend a method that requires patience and precision ?
same goes for the belt sander.

[Anonymous No.5690776]

I have stones but was considering a belt sander. Is there evidence to show that typical use has a high risk of heating a knife edge to the point of detempering? What RPMs, contact time, and grits are we talking here?

[Anonymous No.5690797]

>>5690776
Its not about rpms as much as how long you let the blade sit on the abrasive.
I would suggest buying a few thrift store knives for .50 cents each to practice.

[Anonymous No.5690852]

wow fucking hipsters

real men use a steele

real men....
use this fucking gods knife for everything

[Anonymous No.5690874]

>>5690751
>But it has adjustable settings to prevent any damage on the blade itself.

I disagree. the cheap-ass chinese belt sander posted in OP has no adjustments. It's just on and off. And even if you have adjustments, it's not really relevant: all it takes is someone pressing too hard and/or too long and the knife is fucked. It can happen in a fraction of a second if you aren't careful.

>>they use the same method to sharpen said blades before they are shipped

Yes, they do. But that's with experienced employees and/or specialized automated machinery. That doesn't apply to an amateur at
home.

>>. Heating the edge
>It's called common sense and I recommend it

Me too. Alas, common sense isn't very common.

>But you recommend a method that requires patience and precision ?

Yes. Because lack of patience won't ruin a blade. Lack of care/experience with a belt sander will. and as for "precision", that applies to any method of sharpening. As we have both pointed out you can make an incorrect bevel with either a stone or a sander. The only real variable here is that if used improperly, which is easily done, a belt sander can ruin the temper of your blade. That risk doesn't exist with a stone, which is why I'm recommending one.

Of course if the person reading this knows how to use a belt sander correctly then they are welcome to go for it.

[Anonymous No.5690877]

>>5690776
>Is there evidence to show that typical use has a high risk of heating a knife edge to the point of detempering?

anyone who has ever used a belt sander will tell you that it only takes a fraction a second for the steel to turn blue if you press too hard or keep it on one place too long. The color is clear evidence of the blade being overheated.

[Anonymous No.5690891]

>Telling novices to use a belt sander to sharpen knives

Hah.

[Anonymous No.5691375]

>>5690891
If you start with a few cheap knives that you are willing to ruin then there is no problem at all.
My trade has taught me many methods of sharpening.
With a throw away sacrificial knife i could
Teach people to use the belt sander way faster than getting the angle right on a stone stroke after stroke.

[Anonymous No.5691390]

>>5690614
Germany ruined Toledo's steel-making reputation by marking all their shit knives and swords that didn't turn out right Toledo and then sending them out.

[Anonymous No.5691492]

>>5691390
They have became the people they so despise.

[Anonymous No.5691584]

>>5689342
Because only stones from the glorious land of Nippon (Thats Japan for you uncultured swine) can touch my masterfully hand made santoku blade. The sharpness is unrivaled and and the ease of slicing off the top of a bag of Funyuns is nearly orgasmic. Nothing the filthy white make can make will ever do.

[Anonymous No.5691598]

>>5689342
Because I am not poor and like to maintain my property properly.

[Anonymous No.5691803]

>>5691598
Since you are rich its better to squander your time rubbing your knife on a rock for hours on end?

[Anonymous No.5691820]

>>5691803
>rich
>having a few hundred dollars to spend on kitchen related gear

Must be fun to have low expectations.

[Anonymous No.5691824]

>>5691820
He is the one who says he is rich not me.

[Anonymous No.5691831]

>>5691824

Where did he say he was rich? I can afford little indulgences like that and I'm not rich. I'm pretty average middle class, actually. But as it turns out that makes me not poor too.

[Anonymous No.5691886]

>>5691375
it doesn't have to be every stroke
a bad mistake should only take a few strokes, maybe as many as 20 on high grit to fix
a minor mistake on a low grit shouldn't take more than 10 strokes to fix
this assumes you are autistic enough to count your strokes
And the angle doesn't have to be exact to develop an edge, just not so off that it doesn't
bite into the stone or grind off the existing edge or scrape up the rest of the blade.
I could teach people either way with just as much ease. Both take practice. Stones take more time and are more forgiving if screw-ups occur.
Not saying that I hate belt grinders, but not being able to teach someone how to be good on stones as well as you can teach them how to be good with a belt grinder doesn't mean anything about the ease of a belt grinder, just your ability to teach one method over another.

[Anonymous No.5691902]

>>5691886
Belt grinder is super easy and literally takes less than an hour to learn.
I have taught 3 friends (blue collar guys who know tools somewhat ) to sharpen there own stuff in my shop.

They come in all the time now with all their friends knives.

[Anonymous No.5693413]

There is also the scary sharp method.

[Anonymous No.5693431]

>>5689416
will you service me?

[Anonymous No.5693453]

>>5691886
class all the grits and their number codes as to what function they serve
at what stage you would use them to get a butter knife to a knife that allows for production of julien

[Anonymous No.5693475]

>>5690874
Not to mention that it takes only a brief second for the edge to detemper and soften and you don't even need to see a spark. Because the extreme edge is very thin and heat can't dissipate quickly enough.

I use a bench sander with a 4 inch wide belt. The belts I use are wet-dry so I can have a stream of water pour directly onto the knife while working it on the belt.

For finishing, I prefer stones and a buffing wheel.

Oh, and if you want variable speed for your On/Off 1-speed devices, make yourself an easy to make, "Scariac":

https://www.youtube.com/watch?v=P9UjxG8sN1c

[Anonymous No.5693547]

>>5693413
That's a great way to "save" money in the short run while wasting money in the long run

[Anonymous No.5694473]

>>5693547
Scary sharp works amazingly well.
How do you think it loses money?

I get my paper wholesale and its cheap as fuck and always sharp with zero loading.

[Anonymous No.5694475]

>>5694473

Paper wears out a lot faster than stones. Doesn't matter how cheap it is, it's a tremendous mess and who wants to have to keep buying paper?

[Anonymous No.5694831]

>>5694475
You can sharpen so many knives on one quality piece of paper!
Well you would use several so you can run through the grits but you could sharpen a box of knives on one set of paper.
You have got to be kidding on that front!

[Anonymous No.5694843]

>>5694831
OK! You're OK! I'm OK! We're all OK!

[Anonymous No.5696473]

I have a buddy with a restaurant full of dull knives.
I am going to use this machine to sharpen all of them at once next week.
Will post results.

[Anonymous No.5696521]

>>5689376
that's a carbide cutter. it doesn't use an abrasive to sharpen. it uses a pair of vicious little knives made a super hard material to cut long strips off the knife edge. it'll fuck your knife bad.

[Anonymous No.5696679]

>>5696473
inb4 a restaurant full of sharp knives with soft metal edges

[Anonymous No.5696684]

>>5696521
>it'll fuck your knife bad.

If you don't know how to properly use or hone your knife, yes. Otherwise, those things are actually pretty good for reworking a fairly bad knife. You can't use them on all knives, only use them on ones the bevel matches obliviously..

[Anonymous No.5698171]

>>5696679
Soft edges?
How?

[Anonymous No.5699038]

>>5698171
Have you not read the thread? Soft edges happen when you use a machine like in the OP image. The sanding belt heats up the tiny edge so fast that heat can't dissipate fast enough. This ruins the temper of the metal. It anneals the metal, making it softer than it should be. Because of this, the knife will need to be sharpened more often. It can create a vicious cycle of resharpening, further annealing the metal.

You need to use a machine that water cools as it sharpens or use something that sharpens slowly so that heat does not build up in the first place.

[Anonymous No.5699146]

>>5699038
Bollocks.
Every high end sharpening service in the country uses this machine.
If you are a retard yes you can overheat the knife. With practice it will not happen.
Did you read the thread?

[Anonymous No.5699289]

>>5699146
Breaking news!This just in!

>Retards overheating knives

Later at 6, what to do about being a faggot. In 4 Easy steps!

[Anonymous No.5699404]

>>5699146
>Every high end sharpening service in the country uses this machine.

If they don't use water cooling with it it means they are ruining your knives. They don't get a shit about your knife or you. All they want is your money. If they ruin your knife and you don't know it then you have to come back to them sooner than normal. That means they get more money from you because those soft-edge knives need more maintenance.

I bet most of the places you take your serrated knives to get sharpened don't even know what the word "anneal" means. Yes, I think you only have serrated knives, anon.

[Anonymous No.5699431]

>>5699146
>With practice it will not happen.

Clearly. But IMHO most people are retards. They aren't skilled enough to do it right.

[Anonymous No.5699443]

>>5699146
You didn't read the thread. If you did, you'd know those machines have one speed and it is a high speed. You'd also have read about how fucking terrible those machines are for sharpening a tempered knife. If you want to use those things, you have to anneal the blade, sharpen it then temper the metal. That is standard knife making/maintenance. The real problem is, to anneal and to temper the blade you have to remove the handle. Even an induction kiln requires that, or the handle is toast.

[Anonymous No.5699460]

>>5699404
>If they don't use water cooling with it it means they are ruining your knives.


Motherfucker you are flat wrong.

[Anonymous No.5699463]

>>5699443
Wrong wrong wrong.

[Anonymous No.5699468]

>>5699443
unless you're a metallurgist or professional knife maker shut the fuck up

[Anonymous No.5699702]

>>5699463
>>5699468
>>5699460
New to knife sharpening I see.

http://www.artofmanliness.com/2011/08/11/how-to-sharpen-tools/

>The essential sharpening process isn’t rocket science. With an abrasive material, you remove a small amount of metal to restore a clean, sharp edge, and you remove this metal using a low-friction environment so heat build-up doesn’t destroy the temper of your blade.

[Anonymous No.5699905]

>>5699702
Good lord you are fucking stupid.
So thinglk touching a blade to a moving sander for a spit second will ruin it and many businesses do this anyway including wustoff .
Or is it more likely that you don't have any idea what you are talking about?

[Anonymous No.5699975]

>>5690375
I would eat that. Looks yummy. Fry me up a pink slime patty.

[Anonymous No.5700002]

Rage.

[Anonymous No.5700014]

>>5699443
Yeah, or just quench the blade after you grind it.

[Anonymous No.5700017]

>>5699905
>So thinglk touching a blade to a moving sander for a spit second will ruin it

Not will. But easily *CAN*

>> and many businesses do this anyway including wustoff .

Yes. But businesses know what they are doing. Random anons online who you are recommending this to are a different story.

>Or is it more likely that you don't have any idea what you are talking about?

I think it's more likely you've never really paid attention to what happens with a belt sander. either that or you know what you're doing but don't realize that most fuckwits in the real world lack the skills you do.

[Anonymous No.5700026]

>>5700017
You're acting like sharpening a knife is unimaginably difficult.
Its not, and most people knives are cheap and disposable so it doesn't fucking matter.

[Anonymous No.5700027]

>>5700014
>Yeah, or just quench the blade after you grind it.
Nope, you cannot just do that and expect the temper to remain after it has been heated. It shouldnt be heated up in the first place.

[Anonymous No.5700031]

>>5700026
>You're acting like sharpening a knife is unimaginably difficult.

Not at all. I'm acting like most people should be nowhere near a belt sander.

>>cheap and disposable
Why spend that kind of money on a cheap and disposable knife then?

[Anonymous No.5700032]

>>5700017
Any person with an IQ over 90
Can easily learn to sharpen on a belt sander.
Did you miss the part where I said practice on a throw away knife?

I personally always touch the blade after ever pass and quench on a wet towel.
I know exactly how much heat is building every single stroke.
Blade never comes close to detempering

[Anonymous No.5700037]

>>5700027
Okay, now I know you don't know what you're talking about.

[Anonymous No.5700041]

>>5700037
Nigger please, that was my first post in this shit show of a thread where morons like yourself are recommending a belt sander for nice knives over actual whetstones. Why even buy nice things if you want to cut corners where ever possible? The consumerism of this board knows no bounds.

[Anonymous No.5700051]

>>5700041
Fuck off

[Anonymous No.5700064]

>>5700051
Good response, you sure argued your point well that a belt sander is just as effective as whetstones. That must be why all the really good knife sharpeners across the entire world use them for knives. Wait a moment, no one does that save factories in China and retards at home like yourself. Congratulations, you hate nice things and give people advice that will destroy their own things because you are either too ignorant to realize that you're wrong or you hate other people who can afford nice things. Either way you are cancer.

[Anonymous No.5700078]

>>5700032
>quenching while sharpening
Holy Jesus is this guy for real?

Imagine if your barber was like "yeah we always use the best bandages and name brand neosporin after your haircut"

[Anonymous No.5700116]

>>5700078
I suppose I misused the word quench.
Fucking sue me.
I cool the blade at every stroke.
Happy?

[Anonymous No.5700139]

>>5700116

Sure, I'm happy that you're destroying your knives.

[Anonymous No.5700161]

>>5700116
you mom cools my blade with every stroke lmao

[Anonymous No.5700492]

>>5699905
They are ruining your blades and making you come back more frequently.

>>5700014
That doesn't work. You have to cool it as you work on it. There are proper tools that do this very thing. There are even wet-dry sanding belts for sanders to do this very thing. There are grinding wheels that have a trough of water they run into as you grind to do this very thing.

See this image? This is the proper tool when using either a grinding wheel or a sanding belt for sharpening tempered knives. Here's the manual on how to properly use it when sharpening a knife blade,

http://www.dick.de/downloads/Bedienungsanleitungen/BA_SM-140_1AC230V_Mod13_04.03.14_OPEN_982403852_GB.pdf

If you walk into a "professional" knife sharpening place and it does not has a water-cooled unit, walk right back out and take your knives to someone that knows what they are doing.

[Anonymous No.5700575]

>>5700492
>They are ruining your blades and making you come back more frequently.


That is a ridiculous conspiracy type notion. The free market corrects for that sort of thing.
Have you seen the wusthof footage of belt sander sharpening with no coolant?
What is their incentive to ruin knives?

[Anonymous No.5700587]

>>5700575
>What is their incentive to ruin knives?

People buy new ones.

Or more accurately, the market Wusthof serves is based on image, not practicality. No serious cook uses them. Wusthof is like buying a designer baseball cap. It's point isn't practical, it's point is image. A nice wood block filled with full-tang knives with exposed rivets is a classic wedding gift, and any housewife who is entertaining wants one in her kitchen to show off.

[Anonymous No.5700593]

>>5700575

Wusthof sells pre-softened knives so that clueless newlyweds can throw them in the dishwasher and bang them on ceramic tiles without "chipping".

There was nothing to ruin.

[Anonymous No.5700596]

Right, faggots, here's how it works.

There is HONING, and there is SHARPENING.

RODS and STONES are honing, a hard and slightly abrasive surface is used to re-adjust the edge of the knife which naturally bends with wear, tear, and use. Material removal is none to minimal, you're basically readjusting the blade.

SHARPENING, which is done with a sharpening machine, removes material from the surface of the knife when the edge becomes blunted, re-asserting the wedge shape of the blade. This is done by professionals.

Assholes who don't know what they're doing should not *sharpen* their knives. Honing can be done with a steel or a stone easily, and can be done by anyone. A well cared for knife that's honed at least once a month only needs to be sharpened once or twice a year, if that.

[Anonymous No.5700602]

>>5700596
>he's never heard of a low grit stone

Professional what?

[Anonymous No.5700604]

>>5700492
Those water cooled units are for moving more material that just a normal sharpening of a dull blade that needs no reshaping.

[Anonymous No.5700609]

>>5700596
can't your sharpen it with a diamond rod yourself? that's what youtube chefs told me :(

[Anonymous No.5700614]

>>5700596
That word does not mean what you think it means.
Dont worry though a whole lot of internet knife makers make the same stupid mistake.

[Anonymous No.5700615]

>>5700596
>Material removal is none to minimal, you're basically readjusting the blade.

Incorrect. See the research paper posted above, with electron microscope photos. You can clearly see that the "steel" removes metal from the blade.

[Anonymous No.5700622]

>>5700615
Not as much as a fucking belt sander

[Anonymous No.5700628]

>>5700622
One inch belt sander anon.
Very small
Not aggressive. Quick passes.
If you think a professional can't do this without ruining a blade, you do not know as much as you think you do.

[Anonymous No.5700633]

>>5700628
thats exactly what I said, a professional should do it.

[Anonymous No.5700640]

>>5700596

It's weird how randomly capitalized words seems to be a distinct habit of stupid people who think they're smart. What's the deal with that?

[Anonymous No.5700642]

>>5700633
No you said the professional was ruin knives if he didn't have water cooled stones.

[Anonymous No.5700643]

>>5700640
They're Germans

[Anonymous No.5700650]

>>5700642
no that was another anon.

>>5700596 is my first post

>>5700640
it's weird how shitposting seems to be a distinct habit of faggots who think they're clever. Whats the deal with that?

[Necromancer No.5700656]

>>5689342

[Anonymous No.5700674]

Soo... what's the best retard-proof way to get a good edge that isn't a pull-through?

[Anonymous No.5700679]

>>5700674
Buying a new knife

[Anonymous No.5700680]

>>5700656
The method being discussed is not even on your chart!

[Anonymous No.5700684]

>>5700674
>>5700674
have a professional sharpen it

[Necromancer No.5700689]

>>5700680

Pull-throughs and stones have both been mentioned in the thread.

[Necromancer No.5700697]

>>5700674

I'm not sure what grind kitchen knives tend to have... I was under the impression it was full-flat grind with no microbevels, in which case stones are retard proof.

[Anonymous No.5700707]

>>5700689
This thread is about 1 inch belt sander sharpening by professionals and hobbyists

[Anonymous No.5700708]

You can pick up a fucking stone yourself or use cement and still sharpen the knife sharp enough.

[Necromancer No.5700717]

>>5700707

Regardless, those things have been mentioned and the picture will help people like >>5689376

[Anonymous No.5700747]

>>5700604
Incorrect. The wheel on those tools like pictured are a polishing wheels, not grinding wheels. Even that is water cooled.

You've talked yourself into a corner. You don't know anything about knife sharpening. Well, you know just enough to blatantly and arrogantly ruin every knife you attempt to sharpen that is.

>>5700596
Honing merely bends the rolled edge of the newly sharpened or used knife back into alignment. Nothing more. Sharpening returns the cutting edge to a dull knife. Grinding reforms the "grind" of the knife when it is lost or is being newly made; there are a few different types of "grind"; "grind" is a technical term. Polishing is what you do after sharpening.

You can sharpen a knife often when it has heavy use, but you rarely every grind it to redo the grind. Thus, the everyday use of the term "sharpening" is still correct.

You better bone up on your terminology. If you don't, you can lose customers or your job.

[Anonymous No.5700780]

>>5700747
>Honing merely bends the rolled edge
The dictionary would like a word with you.

[Necromancer No.5700808]

>>5700780

Honing can include rolling a wire, or just a wonky edge, back into alignment but it also can include minor sharpening, such as stropping with leather. Basically anything that doesn't really remove material from behind the edge (I think that removing a wire, which is one of the things stropping can do, is considered honing rather than sharpening, despite technically removing material).

Sharpening is actually removing material from the blade, such as would be done with a whetstone, a sharpening block or from water/oil stones.

Grinding would refer to putting an entirely new edge on the blade, normally as part of either establishing a profile from a blank or re-profiling a current edge.

[Anonymous No.5701969]

>>5700656

>bottom right

wicked edge master race

[Necromancer No.5702024]

>>5701969

Bottom middle for me, but scandi grind so pretty hard to do badly. Then again, I'm not a /ck/ regular, I'm a sc/out/ and my knives are for carving.