>knife sharpening tutorial guy on YouTube >receives a

>>9421686
Because most chefs spend their every waking hour either drunk, coked up, or tweaking.

>>9421686
>be pleb
>know nothing
>spend money like a nigger
>man that tasty video Rebbeca shared looked SOOOOOOOO good!!! I should start cooking stuff! #homemade #wifeymaterial
>buy expensive knife because expensive is better
>continue knowing nothing
>fuck it up

It's not hard, anon.

>>9421686
In general, people are fucking stupid.

>>9421686
Because a lot of the people don't know what they're doing and just buy expensive equipment because they can.

babbies first jap knife
they treat it like any other shit blade because they don't know shit about how to actually cut.

>>9421686
>Why are retards buying $200 Jap knives and breaking them like this?

Because the sort of retards who buy $200 Jap knives think they're fucking magic.

>>9421686
>Why is it mostly Shuns that this kind of shit happens to

Because they are hard and thin like typical japanese knives but mostly have European profiles, which makes people beat on them like they are used to doing with their Wüsthofs or zwillings.

>>9421784
A lot of Japanese knives have European profiles these days (e.g. Misono).

I think it's because Shuns are more widely available in brick-and-mortar stores, and the mirror finish they tend to attract uninformed people who impulse buy them on sight because "muh mysterious shiny blade from Nippon."

>>9421817
>A lot of Japanese knives have European profiles these days
I should have specified "German" profile, with a belly for rock chopping. French knifes have always been pretty flat.

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I buy a dozen of these every month, use them to open cans, then throw them away.

Am I doing it wrong?

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>>9423065
Yes, you're trying to bait too hard.

>>9423136
Was I using the wrong model?

I blame miracle blade infomercials.

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Happened yesterday at work. Gave a quick fix-up today for now.

Reshaping was a bit rough; thinking I should have a shallower transition with the loss of about 4mm

I am just getting into cooking and I have come to discover that my second hand knives are extremely dull although there are no chips and I haven't tried to open cans with them yet.

I am pretty sure I have honed a few correctly but they cut sweet fuck all so I am looking at sharpeners.

Any ideas? I think I would rather use a whetstone in case I have other things to sharpen and I don't mind putting in the effort to learn to use them. Also I figure its the way to go if I ever get expensive knives.

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>buy a 200$ knife
>it brakes when you try to cut some shit

>>9423879
But the nice man on the television box showed me that all knives can cut hammers.
I need a really expensive Jap knife because you never know if I need to carve a hammer into a flower.

>>9424363
Best way to sharpen a dull knife is to use a steel.
The steel uses a harder metal and will remove the dull parts of the blade using friction to sharpen the blade and fold the edge.

>>9424405
Everything I have seen says a steel only hones the blade and will not sharpen it.

>>9424412
Not true buddy. That's a meme that Alton "I send my knives to shun once a year" brown pushed in a shill vid years ago. Abrasive on the steel will remove metal

>>9424466
A quick googling shows you are incorrect. Most of the post pre-2000 still talk about the distinction between honing and sharpening and that steels only hone.

>>9424412
use a steel on a blade and then run your finger over the edge, you will have metal particles on it. abrasion always happens.
also i bought a 5€ asian knife, mostly because i wanted to try out a flat blade, that thing is fun to use and very easy to sharpen. definitely money well spend.

>>9421686
>shill
Lurk moar
>>9424405
Retard.
>>9424466
Alton Brown is a TV producer not a chef.
Don't watch TV, it's for sheep.

>>9421686
Love Burrfection, really good background noise while working on stuff. I usually also play some soft jazz

>>9424387
>200$
Go back to school

>>9421709

thats what my dad, brother and sister did to my Wustofs, and my made in W. Germany Henckels.

it didnt matter if I had paid nearly nothing for the whole setup from an estate sale, because I knew the old lad who had the sales husband before he died. they were really fucking nice knives. I had stocked the entire kitchen with high end shit, and these fucking retards started chopping at blocks of ice with a $400 knife, then get uptight over me raising hell.

then my father takes the knife to "fix it" on his bench grinder.

>>9424616
>Share things with retards
>complain when they fuck it up

Who is the REAL retard here, anon?

>>9421686

they are the cheapest damascus steel meme knife

t. i got one

>buy a cheapy generic wusthof stainless chef knife at the PX for like 30 bucks
>use it to cut through frozen shit by beating on the spine with a hammer
>chop the ends of chicken drumsticks off all the time
>doesn't break
>can still be sharpened to a razors edge after 10 years

Feels good.

>>9424632
huh? no they're not.

>>9421686
>all except one is Shun
Sounds more like a Shun problem then.

>>9421709
>racist
>misogynist
>poor
Funny how these often go together
>>9421784
Pretty much this
>>9421817
Lol, stop posting
>>9421893
Thing is rock chopping shouldn't even cause those kinds of chips, the reason a french profile weeb sword tends to suffer less damage is that it kind of forces even neophytes to think for a second about what's in their hand and what they want to do. Just thinking is usually enough to avoid damaging a knife. The kind of damage you see on shuns is caused by total absentmindedness
>>9424616
In fairness, wusthofs and henckels are made to be abused. That's why they're so popular. You can stab phone books with them all day and chop lamp cord with them all night and they don't show any damage because there was nothing to damage

there are all kind of dull knifes at the thrift store. Sharpening knifes is therapeutic, any of you /ck/ucks know of good brands i should lookout for?

>>9424819
No one ever regrets buying shapton

>>9423065
whoa what crate does that drop in???

>>9424834
I think he meant knives, not stones.
>>9424819
Try the better known brands - in the US you will get mostly Victorinox, Wüsthof, Henckels, Zwilling, Messermeister ... I also like to sharpen knives, so I sometimes try my luck and buy used knives from ebay. My experiences have been mostly positive so far.
Do you have access to a belt sander? Thinning the blade is something that produces truly spectacular results even with cheap shit knives.

One, big, pot

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>>9425859
>belt sander
Could a run of the mill (portable) belt sander be used for this, or is one of those up-straight ones required?

>>9424877
Lol

>>9421686
Some of those chips are ridiculous.

>>9425972
If you have to ask that question you don't belong anywhere near power tools.

The vertical type is used for metalworking, anon. The one you pictured is for woodworking

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>>9425972
Vertical.

Here is a rare example on YouTube of a guy sanding down and sharpening a knife with a belt sander properly.

https://www.youtube.com/watch?v=oRWjeDiLw_c

>>9426030
>>9425972
Answers like this don't help anyone. They are elitist by showcasing information you have that the asker doesn't rather than focusing on education.

The reality is a regular belt sander wont work because there wont be proper metal working belts for the readily available hand held sanders but if there were it would not be hard to secure a hand held belt sander for this purpose.

"If you have to ask..." can fuck right off you big baby.

>>9426131
You most certainly can get metalworking belts for a hand-held belt sander, though admittedly they are a bit more difficult to find than just going to your local wal-mart or home improvement store.

The more complex issues is that the grits available in the handheld sander are much too coarse for sharpening a kitchen knife. And there's also the problem of holding one securely. Even if you were to do some ghetto crap like clamping it to a workbench you still don't have a proper rest to support your knife on.

>>If you have to ask..." can fuck right off you big baby.
How so? We haven't even scratched the surface on this subject and there's clearly not enough information here for anon to do the job safely. It's obviously more complex than can be properly covered here. And anon is obviously not very well versed in this subject so safety is a major concern too.

I think it's perfectly reasonable to say "If you have to ask....". It's not an insult, anon. It's a statement that the subject is more complicated than can be addressed via posts on a Laotian cave art forum.

>>9425972
It should work OK as long as you are able to secure/attach it somewhere so it can't wobble. The one I have has got the same problem as yours, one side basically isn't accessible because the "carriage"/drive parts of the belt would get in the way of the handle of the knife. You will have to do both sides of the knife from the same side, once with edge leading and once with the edge trailing. But like the other anon said it s just an expedient. Proper belt sanders have large unsupported stretches of belt for proper convexing and blending of bevels. Use a rougher grit belt (60-80 grit) to prevent excessive heat, and make sure you buff the sanded part of the bladeface with a felt or cotton cloth wheel. Btw it is not necessary to grind the whole bladeface, just hold the knife at the lowest possible angle that still keeps the bladeface off the belt and keep grinding off stuff until the actual visible cutting bevel is as thin as a hair. if you do the thinning and buffing right and give it a good edge it will go through food easier than any knife you or 99,9% of cooking enthusiasts have ever held.

>>9426030
Give me a break. Nobody should belong near such high horses as you have. Pretty much anything can be hacked into a functional tool for a slightly unconventional purpose. People can sharpen their knives on fucking ceramic cups if they have to. If you have a fine grained belt and you can clamp the sander firmly it can definitely be used to thin metal.

The question is whether it can do a decent job or if it'll be too hard to make it nice.

>>9426143
Now this is an answer of somebody who doesn't mind thinking outside of the box a bit without making instant assumptions and judgements.

>>9426143
>there wont be proper metal working belts
>The grits available are much too coarse

So I was right.

>How so?
Power tools are not some arcane secret. Anyone should be encouraged to learn about them and learn to use them safely. Saying "you have no business using tools because you want to learn about them" is insipid and counter productive.

You were being insulting. Instead of offering helpful information you demeaned a person asking a legitimate question.

>and there's also the problem of holding one securely.

If you can't rig a machine safely you don't belong anywhere near tools.

>>9426143
>And anon is obviously not very well versed in this subject so safety is a major concern too.
>obviously
Alright, There was one assumption, but that's ok.

Using a tool in an unconventional manner doesn't mean it'll automatically be done unsafely. If it's fixed firmly then there's hardly any difference with a standing belt sander. I've seen people use those when they weren't even bolted to the table, now how's that safer.

Anyway, don't worry about my safety. And in the off chance I do kill myself I've granted the wishes of many anons.

>>9426159
>So I was right.
Your conclusions was right, but not the way you got to it.

Do NOT use a fine belt for thinning, it causes way more friction than coarse grits (much more contact points) and will make holding and controlling the knife more difficult, it will also develop a lot more heat. Like I said, 80grit works fine as long as you are able to buff/polish the sanded parts. Parts sanded with rough grits and then buffed will have less friction when cutting food than mirror polished surfaces.

>>9426155
>If you have a fine grained belt and you can clamp the sander firmly it can definitely be used to thin metal.

Indeed. But if that isn't immediately obvious to the person asking the question then they probably aren't capable of doing that sort of "jerry rigging" safely.

>>Now this is an answer of somebody who doesn't mind thinking outside of the box a bit without making instant assumptions and judgements.

Those were both of my posts.

>>9426159
>Saying "you have no business using tools because you want to learn about them" is insipid and counter productive.
I agree.
I wasn't trying to suggest there was anything wrong with learning about them. There is, however, something very dangerous about using the wrong kind of tool to do the job, especially when it involves a sharp kitchen knife.

This is a case where anon needs to go learn from basics, not take a brief answer from 4chan and then go proceed to injure him/herself.

>>If you can't rig a machine safely you don't belong anywhere near tools.
I agree. And that applies here as well. If someone doesn't even know it's possible, do you trust them to safety rig it? No.

>>9426172
>Using a tool in an unconventional manner doesn't mean it'll automatically be done unsafely.
Agreed. But what is assumed and went unwritten is:

....if you have any experience with handheld belt sanders you'll know that they are designed to be handheld and not mounted to something. They don't have any good, solid, points where you could clamp them to something. They are covered with all sorts of curves that make it difficult to clamp securely. I know this well, I damn near sanded my hand off attempting this shit when I was a teenager.

Use the right tool for the job. Trying to jerry rig stuff to make it work is a surefire way to get someone injured, break something, or both.

>>9426144
Thanks for the useful answer. I realize a proper belt sander is much better for the job, but I don't want to buy one when it'll only be used for one purpose and maybe only once or twice. A perfect job is not a requirement anyway, just good enough.

>>9426249
>just good enough
Just give it a try, you will be astonished by how much of a difference it makes (it's called a relief bevel btw. And the buffing contributes hugely)

>>9426194
>not take a brief answer from 4chan and then go proceed to injure him/herself.
I was talking mostly from a theoretical point anyway. I wouldn't be surprised if people did it like that before and maybe someone knew about this. Specialist tools are great, but tend to get suggested as the sole option, while sometimes things can be done well enough with a bit of inventiveness and jury rigging. I kinda enjoy doing it that way too. If not, then not, but it never hurts to throw the idea out there, I like to think.

>>9424363
If you're not worried about potentially fucking an expensive knife up, get one of those ten buck double sided stones off amazon, aim for 15 degrees and just push it back and forth until you can see you've done something. I was the same, didn't really know where to start and had a bunch of cheap knives, and even my shittiest first attempt was a huge improvement over the blunt ass butter knives I had before.

Here's a bunch more info: https://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/

>>9426907
>By Chad Ward (Chad)
I'm not reading something written by a Chad.

>>9427007
there are some very good videos on sharpening on youtube, by Korin Knives from N.Y., or from Jon Broida from Japanese Knife Imports for instance. Or knock yourself out and do some reading on kitchenknifeforums.com

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Is Wustoff good?

>>9424804
get your whiteknight shit out of here

>>9426177
>there wont be proper metal working belts for the readily available hand held sanders

There aren't proper metal working belts for readily available hand held sanders. That are much more rare than wood working belts and the ones you will find will likely have the wrong grain.

What exactly about that was wrong? Or do you have a compulsion to tell yourself that you are right all the time?

>>9426194
Which doesn't at all mean that they have no business around power tools.

How are you so dense as to not see your own non-sequitur. Backpedal all you want but you were being a complete cunt to someone asking for help.

>>9426907
>>9427073
Thanks I'll look into this for sure.

I don't give a shit about the knives I have now so I am not worried about damaging them while learning. I would rather spend $100 on tools to keep regular knives in service rather than $200 on meme knives.

>>9421686
I have a 1$ knife i stole from my grandpa, i sharpen it often and take care of it as it was expensive jap knife. I chipped it sort of on accident. My hand slipped and it hit the sink, resulting in bent blade around 2 mm wide. It's still my online knife and I love it dearly

>>9428875
What's your offline knife?

>>9427317
>Backpedal all you want but you were being a complete cunt to someone asking for help.
I feel no remorse whatsoever prioritizing safety above help.

If anon wants to learn that's a great thing. But 4chan is not the place for it.

>>9424545
oh wow its beautiful wow such an amazing looking knife wow oh wow ...... link is in the description.

>>9429021
A fork with a sharpened edge

https://youtu.be/gDmcL3LBEo4

>>9424645
>use it to cut through frozen shit
Why

Mfw my Mercer has held up better than my shun

>>9421686
Some smartass on the internet told them that they should get one because they are the best.

>>9429028
You prioritized looking smarter than someone else over helping and that is all you did.

Now you are pretending it was for safety. You could have easily voiced your safety concerns without being demeaning them for asking questions.

lots of people have the 'best' without understanding how to use it

people with $60,000 trucks can't tow or offroad

people with $3,000 in camera equipment can't take a photo

people with $250 knives can't slice a carrot

we have money to waste and time to kill

>>9429501
Consumerist society sure is great innit.
We can have things we have no idea of how to use.

>>9424405
i'm not sure if this is bait or just a severely retarded nonwhite

>>9424387
>200$
>Brakes

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>>9429784
>yo dawg we heard you can't stop cutting so we put brakes on your knife

>>9424804
Hey, Tumlr is 2 doors down.

>>9424804
hope there's no permanent damage from getting that nerve struck so hard.

>>9429231
Because sometimes you don't want to defrost an entire container of leftovers...

>>9427100
>Is Wustoff good?
Yes,one of the best German brands, maybe the best. Their knives are still decently thin behind the edge, unlike the F. Dicks for instance which hav become horrible over the last couple of years. I recommend the 9''Classic version without bolster (the old Cordon Bleu series, now renamed).

>buy 200$ masamoto to make food prep at work more fun
>Get in fight with chef and leave 2 weeks later
>Decide to quit cooking and pursue school again
It's fun cooking for the family, but I miss sitting at the prep table for a couple of hours cutting shit. I'm also losing my touch at sharpening due to the fact I only have to sharpen it and my other knives like a quarter as much since I don't cook professionally anymore.

>>9427100
answer about Wusthoff product lines

>>9421686
It's people with more money than sense, nothing new.

>>9421709
or...

manufacturers break the knives on purpose and send them to this guy for free advertising