blog
blog
Out of context: Reply #74344
- Started 22 years ago
- Last post 9 hours ago
- 76,276 Responses
- Nairn2
Having a few days to myself, I finally unwrapped the whetstones I bought a few months back, soaked them in mineral water, then watched some YouTubes and sat down to try my hand at sharpening my favourite knife.
After a half hour - Naah, fuck that. It's really not for me. Ironically, it's very fucking dull.
- LOL at the punchline.
You have to give it another try, pour yourself a glass, put on a podcast and get grinding.palimpsest - Yup, it's definitely a bit of a grind all right, sharpening one's knives one's self.Continuity
- What knife?scarabin
- maybe didn't put enough pressurepango
- @sc - a shitty old sabatier-style knife that had its tip accidentally broken off years back and that has "I AM KNIFE, MOTHERFUCKER" lasered on itNairn
- My mid-term aim was to fix the angle of the broken snubbed point, making a neater finish, but I can see now that would take literal days to accomplishNairn
- I could grind that in a few seconds. Too bad you’re ten million miles awayscarabin
- copped a set of 2 whetstones from a charity shop a few months ago and i love em! having sharp knives finally makes me feel like i have my life togetherscruffics
- what grit are yours?scruffics
- I recently got wet stones and now my wusthoff classics are as sharp as new. I love how meditative it is, and I can do it instead of watching a show, or during.monospaced
- But an hour and a half if sharpening. You must have made some good progress!monospaced
- My brother fucked up some family relic knives made by my dad what never required any sharpening because he wanted to show off.sted
- They look like shit, and became useless. He still thinks that he did good because the you on youtube was a pro... fucking ridiculous.sted
- *guy on youtubested
- It takes some learning, they make lil angle guides, but honestly you should practice on something you're not afraid to fuck up.garbage
- I've got a few pre-red badge Wusthofs, and they are pampered af.garbage
- Go to your local Asian supermarket and grab some Kiwis. There's all kinds of varieties, and they are the dirty secret of pro chefs everywhere.garbage
- just get a motorized sharpener.pango
- It’s hard to fuck them up unless you’re using a coarse grit and just grinding away like a clown. Even I managed to get a perfect edge on my first try.monospaced
- Unless your knife is severely damaged or so dull it can’t cut at all there’s no reason to use the course stone. That’s for edge reshaping not sharpening.monospaced
- I really only keep one sharp knife in the kitchen. If all my knifes were super sharp my wife and kids would be losing digits on the daily.HijoDMaite
- I use a mallet to chop up my veggies.palimpsest
- @garbage Those Kiwi knives are absolutely vicious. I grabbed one of those 30 cm veg cleavers for a song a couple of years ago, and it's STILL murderously sharp.Continuity
- This despite using it pretty much every couple of days since, and passing it lightly a few times on my honing steel as needed.Continuity
- F-it, go all in and use a belt sander.Akagiyama
- I followed palimpsest's direction and listened to a podcast and just doing a 1000 grit pass, because honestly, beyond that I just can't. It's sharp. It'll do.Nairn
- I do need to borrow a sandbelter and flatten the broken tip and hint at the cut angle before sharpening on 400 then 1000. Also - ordering some Kiwis :)Nairn
- ok, 3 kiwis ordered.
ON YOU, GARBAGENairn - Hell yeah, which ones did you get? Please say one was a cleaver.garbage
- Ha! Bravo, Nairn!Continuity
- @garbage - not quite the cleaver, although was tempted - instead, '8" Cook Knife'; https://www.chopchop…Nairn
- Pairing knife and general big sharp knife otherwise, latter in wood, because fancy.Nairn
- Thanks you too, fucko @continuityNairn
- Plastic handles?! (jk)garbage
- The cleaver, the veggie cleaver, and the 6.5 chef are the ones I have. I go out of my way to use the cleaver, it's just fun.garbage
- This is the one I'm rocking (obvs not 30 cm, I mis-spoke):
https://www.chopchop…
Loooooove it.Continuity - I've got a cheap Suehiro 1000/3000 and it's good enough to keep my chef's and pairing knives in order. What's y'alls using?palimpsest
- i didn't think you lasered metal, just sayinghans_glib
- @cont That thing is amazing, probably my current fave.garbage
- @hans - I can mark metal, not cut it.
You've seen the pulsing red notice? :)Nairn - Amazon sells these little magnetic angle guides for knife sharpening. It's a similar story to me, one of the days I had covid I noticed a chip off the front ofBuddhaHat
- my favourite Shun santoku, so I soaked my 3000/8000 stone, and sat down with Netflix on and ground on that thing for hours. Occasionally I checked the angleBuddhaHat
- using the angle guide, and just kept going until the chip off the tip wasn't noticeable, and all the little chips from regular use were gone.BuddhaHat
- https://www.amazon.c…BuddhaHat
- you can't go wrong with this.
https://www.amazon.c…pango - I shoulda gone for a cleaver for my plastic handled random choice, lol. I basically bought the same as the wood one, but bigger. Next time.Nairn
- Good knives though - my daughter just made a strawberry 'whole again' the quarters were so neatly and tightly cut when pieced back together.Nairn
- Nice!garbage
- Well, done Nairn Jr!Continuity
- LOL at the punchline.