/ck/ - Food & Cooking

>>5257529
I use a belt sander to sharpen mines

Also got this recently. Doesn't need sharpening yet, but is there anything to know about this blade besides that I just sharpen one side?

>>5257529
OP, make sure you're honing it first before wasting money on sharpening stones.

>>5257536
I'd use a belt sander if they were cheaper knives.

>>5257549
They are beyond honing. I have a 'regular' steel (not diamond) and a ceramic honer. They have virtually no effect anymore.

I have a global and I just use one of these wet wheel things, works ok for my needs.

>>5257563
Fair enough. I just know that there's a lot of newfags who don't know the difference between sharpening and honing and wanted to stop someone from blowing money on something they didn't need. Might I suggest looking for someone to sharpen them for you? Otherwise, carry on.

>>5257568
I totally get where you're coming from. I ... I'm totally comfortable getting the angle right and sharpening on my own, I just don't know shit about which stone(s) to get. Thanks for your response.

>>5257566
These certainly do the trick, and I have used them before, I just want a good stone that is more kind to the edge. I think that style of sharpener takes off more metal than neccessary.

>>5257584
Check out naniwa as a pretty cheap first set.
They're not true waterstones they actually have ceramic in them so you don't have to build a slurry before going to town. chefknivestogo is a pretty good site to check out.

>>5257612
Yikes! Is that considered cheap? $70 for s5000.
I mean, if that's what it costs, then that's what it costs, but was hoping to get into it for cheaper. I'll need 3 different grade stones I guess for $120?

>>5257612
>chefknivestogo
also, thanks for the resource

>>5257679
For kitchen knives you only need a 500 and 100 grit stones. it costs about 70 bucks for both and is all you need to start sharpening.

I understand on the money thing, you can get combination waterstones off amazon for $25.
If you can afford it, I would have wanted to have started off with the naniwas.

>>5257685
Sorry, 500 and 1000 grit stones

I use a spyderco angular sharpening thing.
Works great.

>>5257686
That's great info. Thanks.
I wouldn't mind spending the $$$ for quality.
I mean, I don't mind spending good money on good product,

>>5257688
I've used these systems before. Hood River. They're pretty cool.

>>5257737
Stones will last you a lifetime so long as you don't drop or abuse them. I am using an oilstone my great-grandfather and grandfather both used regularly. It's still nearly the same size and still the same shape.

I have two finer ceramic stones too.

>>5257737
If you want cheap, there's the king's combination stone. About $30, decent enough. I've been using one for a little while, and it certainly does what it claims to. There may be better, I'm not really an expert, I've only every used this and one other stone.

Mine is an 800/1000 stone, from memory. My old one was just 800 I think.

You might want to consider diamond sharpeners. Not quite as painfully expensive and they remove material pretty damn quick.

>>5257568
>uses a belt sander
>thinks there is a meaningful difference between honing and sharpening
into the trash it goes

>>5257895

a good diamond plate costs more than most water stones. on the other hand you don't need to flatten them, so you can subtract the cost of the flattening plate.

Get a few grits. I would say cheap 600 and 1000 grit stones are a good place to start. After you get a feel for it get finer/coarser or softer/harder stones.

plenty of info here:

www.kitchenknifeforums.com

>>5257566
Do not use this on a honesuki. Do NOT use this on a honesuki.

>>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.

>>5261406

king makes high end stuff too. not as easy to find as their entry level stones, but don't assume king is all cheap. they're just a big company and their cheap stones are more popular for whatever reason.

>>5261413
True, and King also makes stones in smaller sizes then other manufacturers, which allows them to price them lower.

I own a kitchen aid knife, and use a pull-through sharpener.

If you're not at a professional level, then fuck it. If you're enthusiast, sure it's a good skill to learn, but it's not really necessary.

>>5261413
how is this? http://www.amazon.com/dp/B0000Y7LAS/ref=wl_it_dp_o_pd_S_img?_encoding=UTF8&colid=6VSBLJ5Y0OPB&coliid=I30WG2VXYB0OE2

>>5257529

>>5257529

Wow. Didn't realize this thread was still alive.
OP here.
I'm just going to get the Naniwa 1000 to start. Their not dull enough to warrant a 500 yet, or if they are then a 1000 will be good enough for a quick fix.
Thanks.

How is the "Japanese Combination Knife Sharpening Stone K-80" by king?