/ck/ - Food & Cooking

pre

>>11417074
I've been practicing on a 1000/6000 stone for a bit, and my knives tend to only cut less than halfway on the paper (if that), so I'd say you're bretty good.

>>11417086
I haven't even used my 3000 side yet, this is 1000 only. Kind of intimated by it, as if I wasn't already scared about fucking up my knife to begin with.

Careful that the edge still has enough bite. Rest the blade on your thumb nail and with light force try to move it forward and back. It should stick. If it slides you're going to have a hard time cutting things like tomatoes.

>>11417074
You realize any $3 knife from walmart can do that, right?

>>11417100
Lol, sure it can.
Once.

>>11417100
yeah but I already had the knives. Got them for a prep cook job which I ended up quitting eventually so might as well keep them handy and in good condition
>>11417097
I tried this, and I guess it's good but that really depends on how light the force is we're talking about. For the sake of knowledge let's say I didn't give it enough bite, how would I go about remedying this? All I know to do is keep the angle the blade currently has and go to the wet-stone until I can't feel any more burrs, than go and test it on paper/shaving whatnot.

>>11417100
Aww, don't be mean in what is obviously a newfig thread.

I don’t know how they would work on some of the ultra hard cryo hardened stainless alloys, but Look up Guangxi sharpening stones from china.
On softer steels like Swiss army knives and woodworking tools they leave a very nice edge.
As far as natural stones go, they’re reasonably affordable.
Woodcraft sells a couple sizes under their woodriver brand.

is this Dinotendies?

>>11417112
use a honing rod before and after sharpening.

>>11417074
paper test is stupid and for tv infomercials
go slice a tomato into even slices with no downward force, or filet a piece of salmon. if you glide right through those you're fine and but keep you blade honed at all times. you should hardly ever have to actually sharpen a knife as long as it always honed to keep the edge in the right shape.

>>11417112
A 1000 grit stone will automatically have enough bite, its a good grit for German steel. Paint the dge withh black Shaarpie marker tto see whether you have hit the correct angle over the whole length of the edge. A great many knives, even expensive ones, come with a fucked up edge from the factory (the angle gets higher towards the point, which is exactly the opposite of what you would want), so if you havent hit the angle it may not be your fault. Sharpen the tip ore and sooner or later you will have put "your" edge on the knife. Check for burrs by pressing soft cotton cloth or woollen socck agaoinst the side off the edge and dragging it along its length. get rid of the burr by setting thebalde on the stone at a very slightly higher angle than for sharpening, then "wipe off" the burr with two or three lengthwise strokes on each sides. Remove the final remains of the burr by dragging the edge through a cork.

>>11417301
Jesus Fucking Christ I hate my shitty keyboard.