Is there any truth to this?

I would rather try cutting something with a blunt knife than a metal rod or brick.

>>8204075
It's correct.

>>8204075
Only the pleb part. You need both, stones and a steel. The steel hones, the stones sharpen

>>8204078
Topkek

>>8204082
Have you ever seen a whetstone in a working kitchen?
Serious question
I haven't

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The Metal rots are just for the burr and not to sharpen a blunt knife like this guy already said >>8204082

You could make a list with pic related and a stone

>>8204090
That's because you heathens would destroy your blades. The kitchens I worked in had their knives sent out to get sharpened

>>8204082
>The steel hones
Then how come a knife is notably sharper after using a SHARPENING steel?

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>>8204097

>>8204097
4/10

>>8204082

The ones with a plastic cap on the end are generally diamond sharpening steels, not honing steels.

>>8204096
>The kitchens I worked in had their knives sent out to get sharpened
Me too, about once a year, and even then some paranoid chefs wouldn't send theirs out.
I assume the pros use a mechanical device as well

>>8204113
And they generally suck at sharpening too.

>>8204090

I remember reading some anecdotes about a nip restaurant chef which forced his line cooks to use thin ground carbon steel knives for everything to teach them discipline.

Chip if you look at them mad, need to wipe them every 10 seconds, need constant resharpening with heavy use. Fun.

>>8204097
realigns the thin edge

>>8204151
No joke, does this not make the knife sharper?

>>8204164
No, it just straightens out the edge

>>8204164
No, it doesn't. It straightens the edge that's already there. Try using a steel on a dull knife. Doesn't do shit.
Calling it a "sharpening steel" is just bad vernacular, like calling a suppressor a "silencer" (regardless of what that faggot Maxim called it)

>>8204164
Nope, you're confusing the terms "sharp" and "effective".

Just because a knife which has been honed cuts more effectively, that does not mean it is sharper than it was before honing.

>>8204164
Only if there's an edge on it
It can't create an edge

>>8204090
Yep, my head chef would sharpen my knives with one for me when I was a comis since he didn't want me using an edgeless blade and fucking prep up

>>8204179
>Try using a steel on a dull knife
this is when i use a steel

>>8204186
If the knife is actually dull, a steel will not do anything noticeable. You're confusing a dull blade with a blade where the edge is not properly aligned.

>>8204135

Be that as it may, the rod in OP's pic is not a honing steel and does remove material.

>>8204195
So you're saying a sharp knife can be poor at cutting?

>>8204205
If the edge is not straight (aligned), yes.

>>8204204
If it really does ( and I mean more than just some metal powder on the rod) it will destroy the knife. You can't keep a constant angle while sharpening

>>8204204
The rod in OP's image is clip art

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>>8204205
When you use (or grind) a knife, on a microscopic scale you create burrs and bent-over sections on the tip of the blade.

Sharpening/grinding takes material off the blade to create a pointed shape, while honing straightens out the material on the tip of the blade.

>>8204205
Yes.
A knife can have a rounded-over sharp edge and therefore be poor at cutting.

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>>8204227
When you use your metal rod for some time you will always remove a tiny bit of the tip. After a while the edge will get wider and wider until your knife is - you guessed it blunt.

That's why sharpening a knife (grinding away material to get 2 sides with a 10,12,18,20 degree angle) and adjusting the tip is not the same thing.

I'm amazed you people haven't drown in the shower by now.

>>8204075
/k/ here, once tried having a knife conversation on here, the amount of stupid led me to stop going in these threads. Good luck OP, you misguided bastard.

>>8204272
What's your opinion?

>>8204267
It's why the entertainment value here is fantastic

>>8204075
The hone is analogous to topping up the oil in your car, while the sharpening stone is the equivalent of an oil change.

>>8204075
You need both stones and a steel to maintain an edge.

You use the steel regularly, because as you cut, the extremely small edge of your blade gradually rolls over, making the knife perform worse. Using the steel realigns the edge. However, as you use it, the edge gradually also gets flatter, and no amount of steel use will help that problem. That's when you use stones- they actually shave metal off and create a new edge, which you maintain with your steel again until it needs sharpening again.

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>>8204219

No, it's a shittily composited picture of a Taidea diamond steel.

>>8204075
No. Stones and 'diamond' plates are the best / most versatile sharpening tools.

>>8204090
Yep, but most restaurants here seem to buy this mainly as service so they dont have to reschedule anything.

>>8204129
Once a year?

>>8204791
/thread.

This is the correct answer right here people.

>>8204090
Last time I went to the local ramen shop the chef there spent about 20 minutes sharpening his knives on the whetstone. Right in front of me since I sat at the bar.

>>8204075
I just ordered a kitchen iq blade sharpener. How are those?

I see a guy at the farmers market who sharpens blades. How do I carry my knives around to him? In a giant blanket?

>>8205204
Get a 2-sided stone and a steel, it's really not hard to learn to sharpen your own knives. There's no magic to it.

>>8204179
Literal autism

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hey guys, is there any point in buying a "big brand" whetstone instead of chink stuff like pic related for a tenth of the price?

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I was considering buying this guided sharpening system because I have a very unsteady hand and always screw up my knives on the whetstone

Anyone used it?

>>8205476
Get one, it's the most useful sharpening tool I've used.

It saves so much time and effort.

The only issue is that it can't hold asymmetrical shapes easy, so you just have to use some ingenuity to hold it in place.

It also works best to hold it in your hand, so getting that stupid stand is a waste of money.

>>8205515
>it can't hold asymmetrical shapes easy
You mean like if the spine of your knife isn't asymmetrical?

>>8205520
Yeah, some tapers towards the tip, so the device only gets a proper grip on one side, making the whole blade wiggle back and forth.

But to fix that you can use tape to fill in the opposing side.
Although in turn, that may be in the way for the sharpening stone.

I've made it work in the end for all my knives, and it's still worth it. I'd get the diamonds by the way as the stones would wear out too fast.

>>8205529
Ooh I see I see
Did you try the Lansky leather strop hone too?

>>8205536
Nah, I got other stuff for the finer sharpening.

So if you don't have that, I guess you could try that one.

>>8204090
Yes, a sushi bar. I went in during a quiet point, so the head chef, I assume, pulled out this stone he had soaking and started sharpening one of the knives he had.

>>8205204
Most professionals have a knife roll, which is like a linen binder.
A blanket would be fine. Roll them up in that and throw the blanket in a bag if you're self concious

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This is the only cutting utensil I use.

>>8207309
I use scissors to cut pizza.

>>8207349
>not using a straight razor

>>8205122
multiple people in this thread said that before he did
get over yourselves

>>8204090
we have some in our 'things' cabinet next to the combis. sous chef also does knife sharpening as a side job.

>>8205204
>I see a guy at the farmers market who sharpens blades.
non-zero probability that guy is my sous chef, as stated >>8207472

>>8204090
I work in a professional kitchen where we all bring our own knives. Theres like 3 whetstones floating around not including the exec chefs stones which obv are off limits.

>>8204075
Wet stone is for creating an edge, steel is correcting an edge that's gone all wobbly.

Can we stop talking about honing steels?

Pic in OP is still a diamond sharpening rod ...

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>>8207309
unergonomical desu

>>8207521
>Pic in OP is still a diamond sharpening rod
It's clip art

>>8207527

No, it's a Taidea diamond steel.

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>>8205476
Just get something like this.

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The true patrician has a Tormek.

>>8204145
>carbon steel

>>8207836
So true patrician wrecks the temper on his blades by friction heating their edges to the point they would shatter before piercing a plebs skin?

Good to know.

>>8205122
Bullshit.
I use a strop instead of a steel.

>>8208404
The true contrarian in this thread

>>8208404
>not using a steel then a strop
May as well just go full Gallagher and smash your food with a hammer desu senpai.

>>8208392
Those things run in water and turn really slowly, so the edge isn't overheated.

>>8207526
its not the ergonomics that make it shit.
the leverage points are all wrong.

>>8204075

It's sort of correct.

Really, whether you should mainly use waterstones to sharpen and touch up am your knives or whether you can keep them touched up with a steeling rod is how hard the steel in the knife is.

Most Western style chef's knives are heat treated a little on the softer side and can very easily be maintained in home use for several months between sharpenings by steeling them regularly, as the edge mostly tends to blunt in use by microscopically rolling, and steeling can re-align that edge.

Japanese style kitchen knives (and those made by American small makers) tend to be run much harder and thus are better suited to being sharpened to a higher polish using waterstones. They will tend to hold their edge much longer than softer steel would, but also are much more likely to blunt by microscopically chipping at the edge. The hardness and tendency to micro-chip means these types of knives should NEVER be steeled. If you want to touch them up, just use a high grit waterstone to refresh the edge.

>>8204090
>Have you ever seen a whetstone in a working kitchen?
Most chefs can handle a knife and hone the edge but they don't necessarily know how to properly sharpen one. They send their knives out for sharpening and just maintain it with a steel.

Thinking a steel for honing is going to replace a stone is full retard.

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>>8204090
I worked at a sushi restaurant that had one, the dude showed me how to sharpen and maintain my knives, you just have to know how to do it, its a pretty basic skill you can look up on youtube.

>>8204075

Hone your knives with a steel before use to make them last longer, and then send them out to a professional sharpener when they get too bad.

If you're using a carbon steel chinese cleaver for asian cooking and know what you're doing then yes a wet stone might be an option, but only then.

>>8208811

>Thinking a steel for honing is going to replace a stone is full retard.

You can sharpen your knife with a tiny little diamond steel like this, let alone with a 12" oval diamond steel like in OP's pic.

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>>8208847

Oops, forgot pic.

>>8207560

I have one of these and it works great, I can sharpen my knives to an insane degree no it - cutting tomatoes like butter - no idea what the stuff in Op's picture is for.

>>8208852

One of the better pull throughs.

It uses rotating wheels like the Global minosharp. The diamond abrasive wheels won't wear out nearly as fast as the stone ones in the minosharp though.

>>8208852
>>>8207560
>I have one of these and it works great, I can sharpen my knives to an insane degree no it - cutting tomatoes like butter - no idea what the stuff in Op's picture is for.

Laughing_Whores.jpg

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>>8209055
this

>>8204145
>>8205157
>>8205834
>>8208823
So it seems that the only places you regularly see stones are in Asian kitchens which use carbon steel

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>>8204075
masterrace

>>8208392
>he doesn't know about the tormek master race

>>8208392
>>8210519

Tomeks are low speed and liquid cooled, it would be pretty much impossible to damage the heat treatment of a blade with one.

Ingenious design really, worth it if you have a very large volume of sharpening to do on a regular basis.