Hey Cu/ck/s Can I get some whetstone information? >how to

>>8414724
>Inb4 20 autistic faggots get upset about how to sharpen a knife

>>8414763
Fun for the whole community.

>>8414724
maintenance:

- Don't fucking drop it

-unless you have a splash-and-go stone make sure the stone is completely saturated with water before you start sharpening

- always keep it super clean, use only with clean knives, don't leave it lying around openly in the kitchen

- oilstones can be used with water, putting oil on a waterstone ruins it.

- get a 200mm stone, the extra money is more than worth it over the compact 150mm versions. Much easier and much more convenient to get good results.

- make sure you can mount that stone solidly somewhere. Just putting the stone on a wet kitchen tissue or a thin towel usually suffices.

- basic stones: combo stone 400-600 grit + 1000-1500 grit. Ideally another 3000-6000 grit stone for removing the burr from the edge. If you have the materials lying around you can also melt and spread some buffing wax compound on a bit of balsawood and use that as a strop for deburring. Deburring is usually one of the biggest obstacles to good sharpening results.

>>8414724
>put whetstone in a drawer and never look back
>buy a cheap bench grinder from harbor freight
>buy a set of paper wheels for it
>PRACTICE with a cheap shitty knife until you can get a repeatable edge.
>enjoy being able to take a knife from unsuitability dull to being able to shave with it in two minutes.

Seriously though, I used to use a set of Japanese water stones and was able to get a moderate quality edge with some time, but the paper wheels just blow anything out of the water in terms of time spent to edge quality. If you want to take it a step further you could get/make some leather strops with a fine abrasive which I find makes the edges last significantly longer, but the wheels alone are just fine.

>>8416604
Can confirm.

Also:
- Remember to use your flattening stone!

>>8414724
Better to learn this by doing not by reading, assuming you've done enough reading that you feel confused now

Knife sharpening is like riding a bike, theoretical knowledge does not always translate well to muscle memory and some autistic faggot will shriek that ur WRONG!!!!!!! if you use words he doesn't recognize or use in the same way as he does. And different knives and stones behave differently yet idiots will give blanket advice based on their gear as if it applies to all

File: ffjds.jpg (3KB, 160x107px)

3KB, 160x107px

>>8416604
Thanks for the Advice anon.
>>8416696
Gonna have to look into that and give it a try Thx.
>>8416707
Ill remember to buy that as well.
>>8416743
True that anon, True that.

>>8416743
Finding the correct angle for typical European/German kitchen knives: Put knife on stone at 90° angle, halve that, halve THAT again. Wa la: 22,5°

If your blade doesn't seem to get sharp you are probably not reaching the actual apex of the cutting bevel. You are just grinding away the corner where the surface of the cutting bevel meets the bladeface, usually because you are holding the balde at too lown an angle. Paint your blade with sharpie marker to see where you are grinding.

Make sure you feel a burr after having ground the cutting bevel on the rough grit, otherwise you haven't reached the apex. Don't switch to a finer grit before that. Most common rookie mistake. Wipe a cotton or wool cloth along the edge to probe for a burr if your fingers can't feel it.

More info: ----> kitchenknifeforums.com. You can knock yourself out with stones and sharpening tips there.

>>8419216
>Put knife on stone at 90° angle

Yeah I suppose that wouldn't matter on a german knife because they're used to bash through food