sharpness geeks gather round me

[Anonymous No.4974172]

I only sharpen my knives on the finest Japanese Naniwa stones. First with a 1000 grit at 15 degrees per side to get the initial bevel, then a 5000 grit to achieve a polished edge. Then I strop my knife on a leather strop impregnated with chromium oxide for hair-splitting sharpness. I can literally rest a hair on the edge, drag it across, and it would split the hair down the middle.

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

[Anonymous No.4974182]

I bet the food you make is terrible.

[Anonymous No.4974229]

>>4974182
>implying it's for cooking

[Anonymous No.4974240]

I go up to 4k on glass or king stones, depending on the knife. I also do crox. it's more of a means to an end for me. I hate ruining food with a dull edge and I hate serrated knives with a passion. if I had the space and the room I'd just get one of those huge ass spinning waterstones like they have at the korin store, or maybe a tormek t-7

[Anonymous No.4974247]

I want to let you know that I only clicked on this thread because I thought that guy in your pic is rubbing his knife on a huge chocolate block.

[Anonymous No.4974259]

>>4974240
Serrated knives have their place. Plus sharp ones do everything regular knives do except cut better.

[Anonymous No.4974268]

>>4974259

Yeah, if I need to cut a fuck ton of manila hemp, I'll reach for a serrated blade. Otherwise, the sharp edge is enough.

[Anonymous No.4974276]

>>4974268
And bread. And meat. And pretty much everything that doesn't involve chopping vegetables.

[Anonymous No.4974282]

I use flint that I knapped myself, 1000x sharper than any steel knife. I use it to kill a wild cow, fashion a pot out of it's leather and dice the beef with my flint. Jealous, non-cavemen>

[Anonymous No.4974295]

What about reputable ceramic knives? Like Kyocera? Seems like a good idea.

inb4 dat chinese ceramic knife infomercial

[Anonymous No.4974305]

>>4974276

If you have trouble slicing bread off a 5k stone, you've done something wrong. Even a 1k should be good enough for all but the most delicate breads.

[Anonymous No.4974337]

>>4974229
heat to /k/ then

[Anonymous No.4975563]

>>4974295
What about them? They're OK, but not the robust tool a good steel knife is.

They're also hard to resharpen when the edge degrades (and it does).

[Anonymous No.4975580]

>>4974295

That's it. I'm sick of all this "serrated blades suck" bullshit that's going on in /ck/ right now. Serrated blades deserve much better than that. Much, much better than that.

I should know what I'm talking about. I myself commissioned a genuine serrated blade in Japan for 2,400,000 Yen (that's about $20,000) and have been practicing with it for almost 2 years now. I can even cut slabs of solid bread with my serrated blade.

Japanese smiths spend years working on a single serrated blade and serrate it up to a million times to produce the finest blades known to mankind.

Serrated blades are thrice as sharp as non-serrated blades and thrice as hard for that matter too. Anything a non-serrated blade can cut through, a serrated blade can cut through better. I'm pretty sure a serrated blade could easily bisect a bread with a simple vertical slash.

So what am I saying? Serrated blades are simply the best blades that the world has ever seen, and thus, require much more respect her on /ck/.

[Anonymous No.4975672]

>>4975580
This makes some sense, it's like the difference between a flabby flat metal sheet and firm corrugated iron.

[Anonymous No.4975693]

>>4974295
>reputable
>ceramic knives

pick one

[Anonymous No.4975745]

>>4975580
>getaloadofthisguy.jpeg
>I should know what I'm talking about
>$20,000
>I'm a massive cocksmoking poostabber

[Anonymous No.4975756]

>>4975580
GTFO ken-sama

[Anonymous No.4975757]

>>4975745

I don't understand the point of this kind of humor. Is pretending to be a newfag really funny?

[Anonymous No.4975774]

>>4975580
>20k for piece of metal
>muh japanese maahstuhs
>strict diet of cock and vanilla coke

it won't get better you know, just... end it. you've suffered enough.

[Anonymous No.4975920]

>>4975693
Take a hike bozo.

I'm sick of this kind of false standard being applied to things people don't like, exactly the same kind of attitude when Glocks first showed up in the US and now look at the polymer-frame market.

Fact is ceramic knives are now an established presence in the knife world, work well (very well for some tasks) and have some good properties. They're not the best choice for every user and every situation.... but then no steel knife is either.

[Anonymous No.4976091]

>>4974276
>meat
wtf, why would you use a serrated knife for meat if you had the option for a good edge instead?

[Anonymous No.4976315]

>>4975920
I can't speak to the bang-bang toys because I'm not from an area where deadly street confrontations are the norm.

I would compare it to speakers. when Bose lifestyle systems were new done people thought they were the shit because those tiny cubes and that big wubwub cube seemed impressive to people unaccustomed to anything but the worst possible sound.

in truth they filled a niche by bringing a semblance of sound quality to the ignorant consumer. people who know better will scoff but idiots still buy Bose sub-sat systems because it seems like progress to them.

[Anonymous No.4976319]

>>4975774
>Falling for this copypasta

It's like you've never even been on /tg/.

[Anonymous No.4976374]

I use an india oil stone. i have about 100 hours of community service (because im hardcore) so i plan on spending them sharpening knives with it. i can't wait!

just dont forget the OIL

[Anonymous No.4976898]

every knife in my mothers house is too dull to decently cut meat and it kills me. she has a sharpener but when she uses it it doesn't seem to do anything.

[Anonymous No.4978277]

>>4976898

If the edge is badly damaged a small handful of passes on a cheap stone isn't going to cut it.

Also carbide sharpeners remove a good edge and replace it with a knife-shaped mallet.

[Anonymous No.4978293]

>>4975580
This should be the /ck/ version of "What the fuck did you say about me, you little bitch? Blah blah"

[Anonymous No.4978298]

The nice thing about serrated blades is that the actual sharpened edges in the scallops never hit the stoneware.

[Anonymous No.4978320]

>>4975580
Holy SHIT
I haven't seen this in ages

[SirSpice No.4980530]

>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.

[Anonymous No.4980545]

I use a Miracle Blade. Yup, as seen on TV. Come at me.

Anyways, whatever. It doesn't seem to get dull, which is nice. I really ought to upgrade though. I'm thinking about getting a Forschner Fibrox chef knife and bread knife.

Also, yes, when well designed, serrated blades cut almost everything very well. Better than plain edge. Anyone who is a pocket knife enthusiast and has a full Spyderedge Spyderco can attest. I have a Spyderco Pacific Salt serrated and it's by far the sharpest knife I have ever seen. It's serrated but it literally shaves off hair. How crazy is that?

[Anonymous No.4980553]

[Anonymous No.4980562]

>>4980530


I was wicked into to it for ages and ages just like OP, lots of fancy stones and gear and moonpeople rituals. I did all the different tests, cutting free paper, shaving/splitting hair, shaving soft metals, hanging rope, yadayada, was a HUGE Cliff Stamp fan (we love you Cliff!!!).

I had duplicate knives with different style edges for different tasks- microserrated for grabby slicing soft stuff, smooth moran edge for meat carving, razor flat hone for perfect sharpness and straight cuts(NOT the best edge for many tasks), I was proud that I could put a shaving edge on anything. I used to make my splitting axe shaving sharp. I could fillet a trout with my hatchet. I sharpened a steel saute pan lid shaving sharp for shits and giggles. etc etc etc. I can still tell the heat treat and basic composition of a steel edge after a few passes on a stone, but...

I gave it up. It's basically a neurosis, it fills a gap in your mental landscape but you quickly get away from it adding to your kitchen output. It turns into a fetish at best, feeds OCD at worst.

Now I put a standard shaving sharp flat edge or moran edge on each of my knives according to its geometry, and then I leave it at that. I don't have time to sperg out on it anymore, and frankly, I don't need to. I can reprofile any blade in 20 minutes on a bog standard coarse/fine synthetic stone and get it hair popping in ten more with a extra fine(600) stone.

After that, I steel regularly, don't abuse my tools and sharpen once or twice a year for less than 10 minutes. More than that's not needed. I'm the one cutting the fish or the soft tofu, not my knife. razor sharp is sharp enough and it doesn't take much to get there.

YMMV

[Anonymous No.4980574]

>>4975580
>anon trots out the katana meme

[Anonymous No.4980587]

>>4980562
>razor sharp
>once or twice a year
maybe if you only use it for 20 small tasks a year

[Anonymous No.4980603]

>>4975580
/tg/ salutes you.

[Anonymous No.4980609]

Not even this one in particular. I use a cheap old steel. Works fine.

[Anonymous No.4980637]

>>4980587
My home knives have been sharpened once in ten years. If you don't cut anything but food, use a good cutting board, and hit it on the steel every time you use it you shouldn't have any problems. Even when I cooked professionally I only sharpened once a year. Good knife with a good edge just needs a little honing every now and the.

[Anonymous No.4980656]

>>4980587

How about daily driver for thousands of cuts a day and I'm not a crazy person? Did you consider that option?

[Anonymous No.4980760]

bump for OP

[Anonymous No.4980765]

>>4980609

>Implying those are for fucking sharpening.

[Anonymous No.4980795]

This knife sharpener is $6 on amazon. Does it look like it'll sharpen my one knife decently?

It has a 4 and a half rating out of 300+ reviews

[Anonymous No.4980796]

>>4980765
The ones coated in diamond or ceramic certainly do sharpen.

Though I don't see the point in steels when a few trailing edge strokes on a stone does the same thing a steel does except better.

[Anonymous No.4980800]

>>4980795
Piece of shit. Its marketed towards those who just don't give a shit and it suits their low standards.

[Anonymous No.4980803]

>>4980795
I bought that exact one. only the course side sharpened and it was sweet but it broke after a few months

[Anonymous No.4980810]

>>4980803

>after a few months

Being only 6 bucks, that sounds worth it to me. How often did you sharpen your knives?

[Anonymous No.4980815]

Just get this yall. Your knives will be so sharp you can do surgery with them.

[Anonymous No.4980823]

>>4980796

Seems pointless to me, the purpose to a steel is to strop the burrs on the knife, if you want to sharpen just use a stone.

[Anonymous No.4980825]

>>4980810
to be honest, way more than necessary. I mean waaay more. the course side sharpens knives sharp enough to shave with. no hyperbole. so I just did that instead of honing as a kinda stress test. it would no doubt last at least two years if you sharpened once a month (more like every other month) and used a honing steel before every use of ur knife. the fine end sucked, even at honing

[Anonymous No.4980834]

>>4980795
It is fine for an amateur. But if you have nice knives and work in a professional environment where your knives require regular sharpening, it will greatly reduce the life of your knives. It doesn't produce a proper edge that can be honed repeatedly. Which means you have to use it a lot. Which will eventually wear your knife out to the point it no longer holds an edge at all. For the weekend warrior this will take several years. Production environment, a few months.

[Anonymous No.4980856]

pic related it what I use because I'm too autistic with getting the correct angle for sharpening

[Ismail No.4980856,1]

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REGARDS
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