5 ms·
how do you sharpen it?
by pier25 1y ago
how do you sharpen it?
- xandrius 1y agoWhetstones, pretty cheap only and not as hard as it seems.
- dzhiurgis 1y agoWet stones are hard. Rolling ones are easy albeit “real” knife aficionados don’t like it.
- maqp 1y agoThey're really not. All you need is an angle guide you stick to the knife. Something like https://setamono.co.za/products/knife-sharpening-angle-retainer https://setamono.co.za/products/knife-sharpening-angle-retai... With that all you need to do is pretty much go back and forth. Note that the whetstone eventually wears them out too. Something to grab while you're at it, is a truing stone to take care of the whetstone as it _will_ wear out unevenly making the sharpening a pain.
- dzhiurgis 1y agoThats 2-3 extras over rolling sharpeners
- ReptileMan 1y agoWhetstones were hard 20 years ago. Right now there is abundance of quality info and products. The community actually figured out idiotproof and effective ways to deburr, to strop, resin bound diamond stones are affordable (or even cheap if you just buy the abrasive from China and go the diy route).
- kminehart 1y agoI used to sharpen my straight-knife planer blades, planing irons, chisels, and knives with whetstones / water stones. It was too big of a pain in the ass over time, so I switched to diamond stones. Biggest advantages is that you don't need to pre-soak them and diamond stones don't develop a valley / have to be flattened. if you plan on getting into sharpening I would just start with a coarse, fine, and extra fine diamond stone and a leather strop w/ stropping compound.
- xxs 1y agoSame advice - don't use the soaking stones. Nowadays they are plenty of decent quality diamond stones (or ceramic ones)
- appcustodian2 1y agojust want to point out that maintaining a knife is a whole hobby that requires a time investment of learning the skill and storage of additional tools and materials. i'm surprised at all the apparent knife enthusiast posts trashing this device. I take my victorinox (which is absolutely nothing special and surprises me that it costs $60+ dollars) to the farmers market for sharpening but sharpness isn't even the problem. Potatoes in particular stick to the blade like a strong magnet and it takes me 5x longer to prep. I enjoy cooking but not chopping endless veggies and i'm hoping this thing can carry some of that weight without looking like i'm using an oversized electric toothbrush.
- nkrisc 1y ago> just want to point out that maintaining a knife is a whole hobby that requires a time investment of learning the skill and storage of additional tools and materials. Properly maintaining a knife does. Most people don't need to properly maintain a knife. You can do it good enough with a honing steel and some crappy automatic sharpener. I enjoy cooking good food for my family and myself, but cooking is not a hobby of mine. So if my knife can slice a tomato without crushing it, then that's good enough for me. I don't need to shave a tomato so thin that the slice is transparent. Does the crappy automatic sharpener work? Well the knife cuts better after I use it, so yes, it does.
- appcustodian2 1y agoYes as I mentioned I use often-recommended knives (victorinox, shun) and have them occasionally sharpened professionally and at least in my case the ultrasonic knife appears to solve some very real problems that knife maintenance cannot.
- non_aligned 1y ago> just want to point out that maintaining a knife is a whole hobby that requires a time investment of learning the skill and storage of additional tools and material. You're right that's a hobby. But the hobby's definition of "proper maintenance" and what it "requires" is basically just people nerding out about things that don't matter the slightest in the real world. To maintain a kitchen knife so that it cuts a tomato without squishing it, you don't need a book on knife science. Further, that nerdery is probably actively harmful, because instead of simple solutions, people are told they need an inspection microscope and a variety of jigs and other implements. So they buy an objectively bad electric sharpener and move on.
- Ertuit 1y agoYes, and a pass with a honing steel every day to maintain the cutting edge between proper whetstones sharpening every few months.
- kminehart 1y agodon't use honing steel. at best it doesn't do anything, at worst it damages your knife. here's a closer look at it with a microscope. https://www.youtube.com/watch?v=Y4ReQ83CZOQ https://www.youtube.com/watch?v=Y4ReQ83CZOQ
- ricardobeat 1y agoCeramic honing rod. Works amazingly well and is appropriate for japanese knives.
- goopypoop 1y agojust a guy abusing his knife to prove he can't fix it using the wrong tool badly
- Hikikomori 1y agoNo? The point was to understand what the tool does and when it can help. And he found out that if you have a Burr it can help. But if you have a properly sharpened knife without a Burr it won't do anything to help and will just destroy your edge.
- goopypoop 1y agomicrowaves are useless because they can't toast bread no matter how hard I mash the keypad
- sleepybrett 1y agodo not buy those garbage amazon whetstones. Buy a diamond sharpening 'stone'.
- stouset 1y agoHoning is 1,000x more important than sharpening. When it does come time to sharpen, I constantly see places offering knife sharpening services, and they’re usually cheap enough. Or you could get a gizmo that does a mediocre job (and shaves away far too much material) if you just want to get it done. Or you could learn to do it yourself which isn’t that hard or time-consuming but is somewhat of a labor of love.
- wredcoll 1y agoWhat exactly is the difference between honing and sharpening.
- itomato 1y agoMaking the edge is sharpening. Removing the ripples in it is honing.
- wredcoll 1y agoThis is the first time I've heard someone say honing is very important, when I was first learning this, I was told that it was the next thing to pseudoscience!
- stouset 1y agoAbsolutely not. A blade can stay sharp for a much longer period of time than it can stay honed. The edge of a piece of paper is extremely sharp, but it only cuts you in specific circumstances due to being difficult to maintain a firm edge. A knife's edge is closer to that than you'd think. At the scales of sharpness of a good knife, it's impossible to keep the edge straight for very long. A honing rod quickly brings these back in line. I hone knives after maybe a week of use; it only takes a few seconds. And this is a comically easy property to test. Use a "dull" knife then hone it and try again. It will cut drastically better.
- CBLT 1y agoI use a knock-off of the edgepro I got for $30 online, with a nice set of compatible whetstones that click into the assembly that were $20 online. I did what everyone else does and hotglued some magnets underneath the piece you hold the knife on. I tried a compatible strop that clicks in but it's not worth it imo; just use a normal strop.
- m0llusk 1y agoAUS-10 steel is fairly easy to sharpen, so stones are a good option but I prefer diamond sharpeners myself.
- prmoustache 1y agoIn my case I just wait for the sharpening knife guy who pass once a week in my neighborhood. It is quite easy as I am working from home and he plays those distinctive panpipes notes.
- edferda 1y agoThat definitely sounds like Mexico.
- seasongs 1y agoThis happens in Italy aswell.
- pier25 1y agoand Spain
- schrectacular 1y agoAnd China
- hiyer 1y agoAnd India. Although here they do a horrible job of it, so I prefer to sharpen them myself.
- itomato 1y agoCarefully? Professionally? Except which knife stall at which farmers market wants the job? Learning to sharpen the (correct) knife (for the task) will do as much or more for the chef who struggles here. Prepping 1000 lemons? An ultrasonic knife is not your answer.