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[Maiden Voyage]

I'm in need of new kitchen knives and before I go buy some, I want to practice sharpening on my current set. Any go to recommendations on a set of whetstones?

I am looking at this set, based on Weissman's suggestion:


Or....

Do you recommend more grits, like Brad Leone? If so, where do you recommend and what grits?

 

[M.W.]

From this YouTube Channel which is awesome

Almazan Kitchen® Original Knife | SHOP | Almazan Kitchen

Almazan Kitchen® Knife is a scene-stealing innovation made for comfortable cooking whether at an indoor kitchen or outdoor camping! The stylish rustic...

www.almazankitchen.com

 

[Tesseract]

gabe newell get itt

 

[DunDunDunpachi]

Those two-sided whetstones are nice. I'm sure there are nicer ones.

Buy a chinese cleaver.

I ignore my entire knife-block now that I have a cleaver, and I store it next to the cutting board. A sharp knife is a sharp knife.

 

[Winter John]

Just buy the cheapest shit and practice in that. I lost count how many times I've seen guys rush out and buy expensive Jap/German knives and ruin them, all because they copied some yutz on YT.

 

[Maiden Voyage]

I don't need knife buying advice, guys. I want to know what a good set of whetstones are.

 

[triplestation]

if you done seen my chef knife collection you would shit

i just use a 1000/6000 whetstone

dat feel where you can glide through a rough kitchen sponge like it's soft butter, ain't nothing like it

don't fuckin look at me like that quickwhips i can feel your look

 

[triplestation]

technique is simple, i recommend using the japanese style because it's just more practical IMO you can youtube a million videos

the big thing with technique is maintaining a 10-15 degree angle while you sharpen

you perfect it over time

american style sharpening is so girly

 

[triplestation]

 

[Maiden Voyage]

triplestation with the triple post. Much appreciated man.

I'll go with the first set as a starting point.

 

[joe_zazen]

I found whetstone too time consuming, so I bought one of these https://chefschoice.com/products/chefschoice®-trizor-xv®-sharpener-edgeselect®-model-16

It is for 15° blades, but you can convert 20° blades with it. You don't get scary sharp blades, but you do still get a great edge and it only takes 20 minutes to do 10 blades.

also, be fucking careful with super sharp blades if you are used to butter knife edges. You can change you life with one slip or by forgetting you put one i a sink of soapy water.

some guy from a knife forum:

 

[Woo-Fu]

https://www.amazon.com/dp/B003IT5F14/?tag=neogaf0e-20

 

[DunDunDunpachi]

I didn't see it mentioned but you should always give your knife a few passes on the steel rod (usually included w the knife block) before using it. This will help maintain the edge and extend the life of your knife. This habit will make it so that you should only have to sharpen once every several weeks/months

 

[Ozzy Onya A2Z]

https://www.amazon.com/dp/B003IT5F14/?tag=neogaf0e-20

Cool, now to find one that is 220-240 volt.

 

[ClanOfNone]

I'll have to ask what my KM uses up at work. You could shave the hairs off an ant's asshole with his knives.

 

[Woo-Fu]

Cool, now to find one that is 220-240 volt.

Sharpeners | Lamnia

Shop for knife sharpeners. The best brands: Lansky, Edge Pro, Work Sharp, Spyderco, DMT and Smith's. Free shipping, speedy dispatch and great customer care

www.lamnia.com

less than 10 seconds with google.

 

[Ozzy Onya A2Z]

Sharpeners | Lamnia

Shop for knife sharpeners. The best brands: Lansky, Edge Pro, Work Sharp, Spyderco, DMT and Smith's. Free shipping, speedy dispatch and great customer care

www.lamnia.com

less than 10 seconds with google.

Thanks mate, I wasn't having a go. Just stating the obvious. It was cool because I need a sharpener for my lawnmower too and the 110 volt one you pointed out has that.

 

[Woo-Fu]

Thanks mate, I wasn't having a go. Just stating the obvious. It was cool because I need a sharpener for my lawnmower too and the 110 volt one you pointed out has that.

I use a bench grinder for mower blades. You have to take so much metal off sometimes that you really need a rough stone if you don't want to be there all day. There's no point putting a razor's edge on them either since that is just going to fold/curl/crush the first time the blade hits anything that isn't grass.

 

[highrider]

I worked as a chef for several years, start out with something like a Wusthoff, it’s durable and it’s better to start on stainless while you’re learning. Get that down then maybe think about spending the money on carbon or Damascus steel. TBH the only time I ever needed something razor sharp was for really delicate stuff like fish or vegetables that were being cut to look more pretty than practical.

 

[Elektro Demon]

I'm not into cooking but I do have a trusty old knife I use all the time for peeling off insulation from cables.
I have this knife more then 10 years and it serves me good. I sharpen it once in a while using an angle grinder.

 

[Tesseract]

the knife my grandpa gave me is sharper than einstein on nootropics, good stone and angles gets the job done

heed trip's advice

 

[highrider]

You can’t really have a chef knife thread without Bob Kramer, for the money, the best you can buy imo. A lot of new school guys like Japanese steel, but I prefer a more European style.

 

[eddie4]

You can’t really have a chef knife thread without Bob Kramer

I've always wanted a Kramer knife, but you know, shit ain't cheap.

 

[highrider]

I've always wanted a Kramer knife, but you know, shit ain't cheap.

The German mass produced copy is damn good around 300, but yeah a hand made original is mad loot I’m sure.

 

[eddie4]

The German mass produced copy is damn good around 300, but yeah a hand made original is mad loot I’m sure.

If I were to buy this, I would not use it to cut anything, I mean $50k..... some of the auctions start at $250, with $250 increments..easy goes up to a few grand for a knife.