/ck/ - Food & Cooking

>>5257529
I wouldn't get a stone set with a knife brand name.
For a cheap set, I would get King. For a good set, Shapton and Naniwa.

>>5190277
There you go. It is not hard, you just need to consistent (read: keep the angle fixed), which takes practice unless you have steady hands. Don't be scared though, even if you fuck up terrible, a professional sharpener can get it back in shape by some heavy duty grinding.

this is the last part I have, anyways would like to have the third or any updated version of these. Thanks.

For REALLY severe cases of chipping (quarter inch chips or more), you can use a technique called bread knifing. You place the edge perpendicular to the stone, at a ninety degree angle, and "saw" into the stone until all the chips are gone. It's important to focus on the heel, so that the edge remains a single curve.

After the chips are gone, proceed to sharpen normally. It's going to take a while to reestablish the edge at this point.

>>5050089
Certainly.

>>5048103
Here is a sharpening guide I made. Hope it helps.

>>5024425
>What does this even mean? Someone who subsists entirely on bread?
These are not technical terms. Someone who buys or makes a lot of unsliced bread might benefit from a bread knife. Someone who buys whole chicken or fish will benefit from a boning knife. The point is that it's better to add knives to your collection based on personal needs.

>And why is the santoku better for someone with a tiny kitchen, if it is the same length as a chef's knife?
In situations where there is very little counter space, I find it easier to use a short, flat edged blade like a santoku or nakiri.

>>5024462
Sure

>Surely I'm not the only one who likes doing this. It's a cathartic activity for me.

I love sharpening. It's a really zen activity for me. I'm starting to get into straight edge shaving, partly so I have an excuse to sharpen. I finished this sharpening guide not too long ago.

Updated Part 2 to include maintenance and tip repair.