*makes your knife razor sharp in 2 minutes no problemo*

*makes your knife razor sharp in 2 minutes no problemo*

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  1. 2 months ago
    Anonymous

    b-but if you look at it with a microscope it has some imperfections though........

    • 2 months ago
      Anonymous

      The imperfections aren't the problem. The problem is the sharpener can make them worse each time you use it. I personally still use one, but I also have a small whetstone I can use to clean up the edge once in a while. Then again I'm not a chef - if I were charging people money for food I would definitely go whetstone every time.

      If the knife is too sharp it's dangerous and you're more likely to cut yourself

      You're far more likely to cut yourself with a blunt knife, as you have to apply more pressure and therefore have less control of the blade.

      Why are these bad again? I know they're not as good as whetstones but I can't afford and don't know how to use a whetstone.

      They can gradually turn a small chip into a larger dent if you keep using them for a long time.

      https://i.imgur.com/g75pmDC.jpg

      The most expensive knife I have was $20 (and it was a gift). Is it really worth it to get a whetstone for something like that? It's not like it's super good, it's one of these pieces of shit.

      Whetstones can be used for everything with a straight edge. Kitchen knives, craft knives, hunting knives, swiss army knife, multi-tool blades, razors, etc. It's a very small investment for something that will serve you in so many areas.

  2. 2 months ago
    Anonymous

    If the knife is too sharp it's dangerous and you're more likely to cut yourself

    • 2 months ago
      Anonymous

      moron

    • 2 months ago
      Anonymous

      I know you're trolling but I'd rather get cut by a sharp knife than a dull one

      • 2 months ago
        Anonymous

        I wouldn't.

      • 2 months ago
        Anonymous

        pwease anon senpai san sama, could you enlighten me with the logic behind that statement?

        • 2 months ago
          Anonymous

          NTA but if you were cut to the same depth by a sharp knife vs a dull knife, your wound would heal quicker and it would hurt less. However in reality the sharp knife would cut you a lot more than a dull one.

          • 2 months ago
            Anonymous

            they won't though, because whatever made it slip was under less force, they'll cut you LESS and do less damage doing it

        • 2 months ago
          Anonymous

          NTA but if you were cut to the same depth by a sharp knife vs a dull knife, your wound would heal quicker and it would hurt less. However in reality the sharp knife would cut you a lot more than a dull one.

          Generally the advice of it being safer to use a sharp knife than a dull knife is that with a dull knife you have to put in force and work to get it to cut and this leads to accidents. When you have a nice sharp knife the weight of the blade is all the force you really need. You dont have to press or exert force to get it to cut so you are less likely to have an accident occur. However watching people i know cut stuff makes it very evident that almost no one knows how to properly use a knife. Theres a reason these shit like this is so popular these days.

          • 2 months ago
            Anonymous

            These things never work like the infomercials. The blades are soft and flexible so they can't take much pressure. If you try to force the lid down on a whole half onion, it will break. So you have to pre-cut the onion into 8 small pieces before it works, which means you might as well just chop it.
            However, I used pic reated one time when I worked at a restaurant and the sysco diced onions ran out. This will cut through bone if you were so inclined.

            • 2 months ago
              Anonymous

              The one I own is quote good, it was made in the USSR and should weight some 12 kg.

            • 2 months ago
              Anonymous

              My sister has a random one and it does work fine but theyre just more limiting and they cant really be sharpened so at some point you just have to replace them. A knife can easily last a normal person a whole lifetime and it can do more than a press cutter.

              >wasn't paying close attention while slicing a tomato the other day
              >pinky finger wanders into path of knife
              >knife is incredibly sharp
              >not using much force to slice
              >realize I'm cutting my finger immediately
              >stop
              >didn't even draw blood
              Thanks very sharp knives brought to me through whetstones and stropping.

              >be moronic
              >cut self
              sounds like that would be happening with a dull or sharp knife. At least the sharp cut is clean and not more severely mangled like a dull .blade

              • 2 months ago
                Anonymous

                But I didn't cut myself. It didn't even get past the dead skin. If I was using a sharp knife I would've been using more pressure and would've given myself a nasty cut.
                >first time in 2 years I cut myself cooking
                We all frick up sometimes.

              • 2 months ago
                Anonymous

                Dull knife not sharp knife, or a serrated knife for that matter

          • 2 months ago
            Anonymous

            >wasn't paying close attention while slicing a tomato the other day
            >pinky finger wanders into path of knife
            >knife is incredibly sharp
            >not using much force to slice
            >realize I'm cutting my finger immediately
            >stop
            >didn't even draw blood
            Thanks very sharp knives brought to me through whetstones and stropping.

        • 2 months ago
          Anonymous

          a rip is worse than a cut

    • 2 months ago
      Anonymous

      shitpost but I unironically prefer my paring knife a bit dull. It allows me to be more careless and slam it into the thumb while peeling, plus it doubles as steak knife and I can eat off of it without risking lacerating my tongue

  3. 2 months ago
    Anonymous

    *unsharpens your knife*

  4. 2 months ago
    Anonymous

    Why are these bad again? I know they're not as good as whetstones but I can't afford and don't know how to use a whetstone.

    • 2 months ago
      Anonymous

      They mangle your knives if you use them for several years. If you use expensive $500 knives you care about then you should use a better method. Usually pro chefs have a prized knife set so they wouldn't use this.
      It's not an issue for me as I use cheap knives at home like most people, and these are by far the fastest and simplest.

      • 2 months ago
        Anonymous

        The most expensive knife I have was $20 (and it was a gift). Is it really worth it to get a whetstone for something like that? It's not like it's super good, it's one of these pieces of shit.

        • 2 months ago
          Anonymous

          For a $20 knife don't bother, I think most whetstones would be more than that.

          • 2 months ago
            Anonymous

            Figured as much

            • 2 months ago
              Anonymous

              https://i.imgur.com/g75pmDC.jpg

              The most expensive knife I have was $20 (and it was a gift). Is it really worth it to get a whetstone for something like that? It's not like it's super good, it's one of these pieces of shit.

              You can get a decent double-sided whetstone for 40-50$ and with proper care it'll last a lifetime and you won't need to buy another sharpening tool ever again. The only people who manage to exhaust their water stones are knifegays who resharpen their entire 100 knife collection every week and think stropping is a real thing, or morons who dish out their stones

        • 2 months ago
          Anonymous

          I use this and it is absolutely fantastic for cheap knives and gets them insanely sharp. Costs around $10.

        • 2 months ago
          Anonymous

          I have a Lansky which is cheap and effective, fancier version of

          https://i.imgur.com/MyhBNDQ.jpg

          I use this and it is absolutely fantastic for cheap knives and gets them insanely sharp. Costs around $10.

          basically.

          • 2 months ago
            Anonymous

            bro paid 40$ for redundant rods and a piece of wood instead of just buying two sticks

            • 2 months ago
              Anonymous

              It was under $20 when I bought it and it's $33 full price now, where do you see $40?
              Still kinda pricey now, I would rather get pic related for $50 instead if there wasn't a sale.
              I agree that the coarse rods are pretty pointless though, I only needed the white rods.

        • 2 months ago
          Anonymous

          you can get dirt cheap whetstones at harbor freight for a few $. They do fine.

        • 2 months ago
          Anonymous

          >Is it really worth it to get a whetstone for something like that?
          Not really, you'll take longer sharpening and there's a learning curve as well. I don't see how that's a good investment of time and effort for a $20 knife that will still last years of sharpening by the cheap pull-through.

        • 2 months ago
          Anonymous

          if you're worried about knife sharpness, unironically just use a serrated steak knife. they stay sharp forever, and the only reason chefs use straight blades is for the look.
          if you don't care what things look like, serrated works just fine.

        • 2 months ago
          Anonymous

          Just get a diamond plate on aliexpress. They are around $8 regular price or $3 if you can into deals.
          I'd reccomend 600 or 1000 grit. Just takes a couple tries to get the hang of sharpening

    • 2 months ago
      Anonymous

      Pullthoughs do not "sharpen" knives as much as they simply eat the material aggressively to the point where enough of it is gone to give you some kind of edge. Think of it as pencil sharpeners, pullthough is like shaving large chunks of wood until enough graphit is exposed, and whetstone is like carefully shaving the graphite itself to make it pointy again. There are other problems such as parallel scratch pattern making the edge brittle and serrated.

      • 2 months ago
        Anonymous

        Nah wrong. They both work by removing metal.

      • 2 months ago
        Anonymous

        Fricking absurd. Sure if you grind it down on carbide maybe, but cermic won't do that. They eat as much material as a whetstone.

    • 2 months ago
      Anonymous

      idk about any of the science behind it, but i find that pullthrough sharpeners give me horrible all body shivers like nails on a chalkboard, and sharpening with a traditional rod sharpener or with a stone does not

    • 2 months ago
      Anonymous

      They just are harder on your knives, so if you have decent ones that you spent $100+ on youre better off using something else. These kind of sharpening kits are nice because you can ensure you get the right angle every time. I used to use a normal wet stone but i gave one of these a try and prefer using them

      • 2 months ago
        Anonymous

        These are great but pricey. I got one for 50 bucks. I've inherited a nice set of knives that were never really taken care of, but these got them up and running quickly. I sharpen knives for friends now too.

        • 2 months ago
          Anonymous

          That one i posted is $50 right now, although i realize it doesnt come with a mount so thats another $10-20 i think. They also sell 3 stone ones instead of 5 for less and honestly 3 is all you really need.

    • 2 months ago
      Anonymous

      much less sharp, and hold that sharpness orders of magnitude shorter, we're talking like by a factor of 100.

  5. 2 months ago
    Anonymous

    It can't cut paper tho!!!

  6. 2 months ago
    Anonymous

    chefs be like “yo i wanna be a blacksmith”

    • 2 months ago
      Anonymous

      Pull through sharpeners be like "yooo, rubbing a piece of metal on a rock is too hard."

      • 2 months ago
        Anonymous

        This is more expensive than my knife.

        • 2 months ago
          Anonymous

          You only need the 1k. Those stones are extremely bad also. Do not buy them.

          Shapton 1.5k kuromaku is the one you want. Your cheap knife can perform like an expensive one if you use a whetstone properly. 😀

          • 2 months ago
            Anonymous

            >t. Whetstone salesman
            Your cheap knife will perform just fine with this cheap sharpener.

            • 2 months ago
              Anonymous

              If you're too poor to afford a 40 dollar whetstone why would you use a sharpening device that takes years off the lifespan of your knife every time you sharpen with it?

              • 2 months ago
                Anonymous

                >$10 knife, $10 sharpener
                >works just fine after years of using
                Call me poor if that makes you feel better about you spending $100+ for a stone and a knife you're scared to be rough with or need extra soft cutting board so you don't accidentally chip it.
                I'll stick to simple things that just work. Fancy knife and a stone won't make you better cook.

              • 2 months ago
                Anonymous

                Said like a true moron.

              • 2 months ago
                Anonymous

                Nice argument. Bet it makes you feel better about your fine Japanese knives. Must make you feel like a samurai in a kitchen.

              • 2 months ago
                Anonymous

                Bro I don’t feel like a Samurai. I feel like a Ronin. I am my own master.

              • 2 months ago
                Anonymous

                You just spouted off a bunch of stupid poorgay cope phrases repeated every single sharpening thread that had absolutely nothing to do with what I said. Keep it up. You're entertaining.

              • 2 months ago
                Anonymous

                >call him poor, that will justify my consooming habits!
                Funny how you have 0 arguments against cheap knife and sharpener.
                >but muh microscope
                >but muh paper cutting technique
                Just admit you fell for marketing schemes. And weeb culture, I guess.

              • 2 months ago
                Anonymous

                Dummy. I guess I will have to spoon feed this to you....

                Pull through sharpeners remove an excess of steel from knives. That means your knife will have a significantly shorter life span. Pull through sharpened knives may last you 5ish years, while whetstone sharpened knives will easily last you over 20. 10 dollar knife every 5 years is 50 dollars + 10 dollars for the sharpener = 60 dollars.

                A 10 dollar knife and a 40 dollar whetstone is only 50 dollars.
                If you use a 10 dollar stone you will be saving even more money!

                You're bringing up a bunch of nonsense that I never said and don't believe. Why is that? Do mentally well people invent bad guys in their tiny brains?

                I am happy to see people using whetstones to sharpen their knives cheap or expensive because I am an enthusiast, and think that it is a useful skill to have. It really is that simple.

              • 2 months ago
                Anonymous

                What was the point calling me poor then? No, really, I'm curious where the sentiment came from. Surely you don't own a fancy Japanese knife, right? :^)

              • 2 months ago
                Anonymous

                >spoonfeed me again!

                Stupid, and entirely avoiding the question. A little reading comprehension will go a long way for you.

              • 2 months ago
                Anonymous

                I think I got my answer. 🙂

              • 2 months ago
                Anonymous

                Thanks for the entertainment tonight. I'm sure there are plenty of other people enjoying the show as well.

              • 2 months ago
                Anonymous

                >0 arguments
                >thinks he's right
                Like a pottery

              • 2 months ago
                Anonymous

                LOL. She can't even read! HAHAHAHAHAHA. You really are great. Keep going! Keep going!

              • 2 months ago
                Anonymous

                I think I got my answer. 🙂

                stop feeding this moron, and to be clear i mean the pretentious wienersucker

              • 2 months ago
                Anonymous

                Stoooop. Don't ruin my entertainment! When did rubbing a piece of metal on a knife become pretentious anyways? Lmao.

              • 2 months ago
                Anonymous

                Hahaha I did the math wrong. Oops. A 10 dollar knife every 5 years over 20 years is only 40.

              • 2 months ago
                sage

                >5 dollar sharpener
                >10 dollar knife

                if it takes 10 years for my 10 dollar knife to dissentigrate with this 10 dollar sharpener im still saving money over your 200 dollar weeb shit you homosexual.

              • 2 months ago
                Anonymous

                Someone wants to live forever

        • 2 months ago
          Anonymous

          anything past 1000grit is practically useless and gets into nerdshit category of "i wanna cut atoms"

        • 2 months ago
          Anonymous

          Yeah but after sudoku it won't matter

  7. 2 months ago
    Anonymous

    Start doing this

    • 2 months ago
      Anonymous

      Stropping kitchen knives is overkill imo. I have never needed to strop my onives and they are burr free and incredibly sharp.
      Straight razors on the other hand absolutely need it.

  8. 2 months ago
    Anonymous

    do you actually need this shit? what's wrong with simply using more force on a dull knife?

    • 2 months ago
      Anonymous

      Why need a knife if your hands have enough force?

      I feel like all the questions, answers, and responses in general in this thread except mine are autistic

      >except mine are autistic
      Nice joke moron, your reply is the most autistic so far.

    • 2 months ago
      Anonymous

      Using a dull knife is fine for a dullard like you.

  9. 2 months ago
    Anonymous

    I feel like all the questions, answers, and responses in general in this thread except mine are autistic

    • 2 months ago
      Anonymous

      You may, in fact, be autistic.

    • 2 months ago
      Anonymous

      I feel same way.

  10. 2 months ago
    Anonymous

    >*makes your knife razor sharp in 2 minutes no problemo*

    that's cap.

  11. 2 months ago
    Anonymous

    Just go to a local cutlery shop and have them do it for you every couple years or every 6 months if you're a serious cook. Way easier and lasts longer for the money.

    • 2 months ago
      Anonymous

      That is better than a pull through for sure. My advice if you are going to get your knives professionally sharpened is to make sure that they are not using uncooled powered abrasives like a belt grinder. Uncooled abrasives will always damage the temper at the apex of the knife leading to reduced edge retention. Always.

    • 2 months ago
      Anonymous

      checked local prices
      >3$ per knife
      Yeah frick that

      • 2 months ago
        Anonymous

        >3 bucks for a perfectly sharp knife for a few weeks
        seems like a great deal, less than a large beer. poorgays need not apply

      • 2 months ago
        Anonymous

        I'm sure your $300 whetstone makes far more sense

  12. 2 months ago
    Anonymous

    Was gifted one of those a while back. Wasn't about to run one of my really nice expensive knives through it so I got a knife for a dollar at goodwill to try it out.
    For the home cook it's not bad. Wouldn't use it professionally and wouldn't use it on expensive hardware

  13. 2 months ago
    Anonymous

    eh

    • 2 months ago
      Anonymous

      Top: cuts stuff good
      Middle: cuts stuff good
      Bottom: cuts stuff good

      >b-but aesthetics...

      • 2 months ago
        Anonymous

        Not exactly. Top and middle are good enough for most cases and bottom while it is very well sharpened, won't last lost anyway(depending on the object being cut).

        Top is good enough for slicing through most things since it is a relatively smooth and consistent edge.

        Middle is a very inconsistent and rough edge that causes you to have to use a sawing motion to cut through, good enough for most people but takes a bit more elbow grease.

        Bottom is a very smooth and very consistent edge which enables you to even push cut and reduces the effort required to cut drastically. I would say it is very useful if you're cutting meat, particularly the kind with sinew or tough parts of muscle or very elastic fat. The con though is that this edge is basically a pain in the ass to maintain since the edge would be so thin at the very edge that it would bend and require honing, which will only last until metal fatigue or wear dulls the blade anyway.

        Also bottom edge is amazing for carpentry when it comes to wood chisels and planes and such.

        Thing is, if what you care about is a cutting edge, then ceramic is your best bet(as long as you don't hit bone or anything hard) for the longest lasting sharp edge but when it gets dull, good luck sharpening it. I suppose a harder steel would work similarly and be much easier to sharpen but is it worth the effort?

        • 2 months ago
          Anonymous

          My hardest knives are easier to sharpen and take a much finer edge than my softer knives.

          • 2 months ago
            Anonymous

            Yea. Infact a harder metal is necessary for a finer edge since soft metals can't hold a very fine edge (iirc it will actually break once it reaches a certain point).

            Thing is, resharpening a knife happens because it deforms through use, a harder metal will, of course, be very resistant to deforming and wear hence the edge retention but this actually end up working in favor of resharpening since, even though the metal is harder to wear away with a whetstone(or whatever abrasive you use to sharpen) the fact that it mostly retained its shape means you have to remove less metal to get it sharp again. Conversely this means that a softer metal, while being easy to remove metal from, loses much more of its sharpened shape leading to requiring the removal of more metal.

            So at the end of the day this means you end up somewhat in the same place whether you use softer or harder metal.

        • 2 months ago
          Anonymous

          >wood chisels and planes and such
          Gave me a right shock the first time I tried out a properly sharpened chisel, those things are insane.

          • 2 months ago
            Anonymous

            Yep. Makes carpentry fun actually, until you make a mistake or hit a finger in which case it won't be so fun.

  14. 2 months ago
    Anonymous

    also have this one laying in my kitchen. doesn't work on damascus steel i assume. just tried it on one of my cheap knives. it leaves scratches but it made it sharper

  15. 2 months ago
    Anonymous

    I can do the same thing with my stones, the edge will last longer, be sharper and remove less material.

  16. 2 months ago
    Anonymous

    *Does absolutely nothing*

    • 2 months ago
      Anonymous

      this is not for sharpening, it's for honing. It wont make a dull blade sharp but it helps keep a sharp blade as sharp as possible.

  17. 2 months ago
    Anonymous

    Knife seller, I’m going into battle and I need your sharpest knives

  18. 2 months ago
    Anonymous

    Thoughts on Spyderco's Tri-angle Sharpmaker?

    • 2 months ago
      Anonymous

      Probably the best if you don't have the autism for whetstones or the patience to setup the sharpening jig systems.
      Also, triangular prisms are better than cylindrical rods for sharpening and it can be used as a makeshift stone too.
      Only question is if it's worth the cost when there's cheaper alternatives like pic related,

      https://i.imgur.com/yERe4jp.jpg

      I have a Lansky which is cheap and effective, fancier version of [...] basically.

      ,

      https://i.imgur.com/S4EG8y7.jpg

      It was under $20 when I bought it and it's $33 full price now, where do you see $40?
      Still kinda pricey now, I would rather get pic related for $50 instead if there wasn't a sale.
      I agree that the coarse rods are pretty pointless though, I only needed the white rods.

  19. 2 months ago
    Anonymous

    These Fiskars/IKEA ones works as good but dont take away as much material

    • 2 months ago
      Anonymous

      Who told you that? Ikea?

      • 2 months ago
        Anonymous

        no, the other guy

  20. 2 months ago
    Anonymous

    Pull through sucks

  21. 2 months ago
    Anonymous

    literally you can buy one dual sided wetstone, and a honer, and be set for life for sharpening anything including axes, lawnmower blades, etc. Instead NPCs buy countless little "devices" for sharpening that don't really work.

    Buy. A. Wetstone.

    • 2 months ago
      Anonymous

      THEY ARE FILTERED BY A ROCK WHAT DO YOU EXPECT FROM THEM?

  22. 2 months ago
    Anonymous

    Here is my stack of shapton stones up to 16k grit, a set of Japanese atoma diamond plates, and a grinder with expensive ass cbn wheels

    With the exception of the grinder (which is really nice for lathe tools) this shit is a meme. I sharpen a woodworking tool or kitchen knife all the way up to a moronic fine grit and as cool as it is for three seconds, it immediately is dull to a more normal level.

    It's fun to literally mirror polish a blade but if you don't have incredible autism it is essentially very pointless and almost sisyphean to sharpen a knife that sees regular use beyond hitting it a few times on some fairly high grit diamond stone and maybe the strop

    • 2 months ago
      Anonymous

      Have you heard of a microbevel? If you're losing your razor edge your knife is not suitable for it, and you should be sharpening it with a low grit stone for a toothy edge. Form burr on low grit stone, remove burr, and use extremely light pressure, and lots of water.

      For a microbevel you will sharpen up to a high grit, or medium grit, then tilt the knife up to around 30-45 degrees and do about 5 feather weight passes on each side.

      See how long your edges stay razor sharp after that neat lil trick!

      • 2 months ago
        Anonymous

        I'm well aware of what a microbevel is. I'm not saying they get dull, I'm saying they don't stay 16000 grit atomic samurai sharp for long at all, which is just a fact. My focus is more woodworking than the kitchen where sharpening is concerned so that is a bit more extreme in terms of wear (as wood is somewhat abrasive in general and some woods are very abrasive), but the same idea applies. Sharpening autism is silly to go to the far extremes although it is fun, but I don't think it's worth overthinking for the kitchen. A simple 1k of 2k stone and a little practice hand sharpening will do a great job.

        • 2 months ago
          Anonymous

          Oh yeah, of course. The only knives that benefit from an edge like that are single bevel knives like an usuba or a yanagiba. A yanagiba used correctly on a rubber cutting board will keep an insane edge for a good while, but needs touching up a lot more often than your average kitchen knife.

        • 2 months ago
          Anonymous

          My go to stone recommendation is the shapton 1.5k kuromaku. Love that thing so much.

          • 2 months ago
            Anonymous

            Yeah I do like using the shaptons. I'm trying to remember exactly what mine are, 1k, 5k, 8k, 12k, and 16k maybe? Not sure about the 12, I feel like one of them might be between 1 and 5k. It does sort of piss me off that the 16k didn't come in a cool box like the others and I'm afraid I'll drop it one day (although I got it on closeout at Lee Valley for $40 or so)

            But for most users I don't go even that high, at least for wood. The cbn wheels are 120 (for tool forming) and I think 320 or 360, and they'll make super thin shavings many feet long on the lathe. I've tried autistic lathe tool sharpening and that is absolutely not worth the effort.

            Best deal running nowadays is cheapo Chinese thin diamond stone plates and some angle guides for kitchen use, though. You could be totally good to go for about $25 off scamazon

    • 2 months ago
      Anonymous

      On the same low grit stone. If you want a toothy edge. Forgot to add that bit, sorry.

  23. 2 months ago
    Anonymous

    some of those actually work fine.
    using a pull through sharpener on a cheap but decent knife is better than owning a fancy knife and never sharpen it.
    yeah, it will remove more metal compared to a whetstone, but your knife will still easily last for one or two decades at least, so what's the problem? at worst it will just become smaller over time.
    also, unless you're cutting sashimi, you don't need a razor sharp knife. A reasonably sharp knife is enough for 99% of kitchen tasks

  24. 2 months ago
    Anonymous

    Finally my ten dollar piece of steel is sharpened

  25. 2 months ago
    Anonymous

    I wish to contribute my shitty opinion. I got myself a nice knife for ~$50 and sharpen it with a stone and my experience cooking has been improved far beyond the monetary value of either. Cheap knives just don't feel or look as nice, while I tried a ceramic once and while pretty sharp, it felt like it wanted to slide off anything hard like carrots rather than bite into it so I really wouldn't want to use one for my normal cooking.

    • 2 months ago
      Anonymous

      I think your opinion is wonderful, and I am happy you get greater enjoyment out of cooking because of your nice knife.

  26. 2 months ago
    Anonymous

    so 1 minute each slot?

  27. 2 months ago
    Anonymous

    >buying expensive memestones when the bottom of a cuppa does the same job

    • 2 months ago
      Anonymous

      I do this all the time but it doesn't last very long.

  28. 2 months ago
    Anonymous

    You're all a bunch of moronic homosexuals and metal cutting is caveman-tier. In the future I will be using lasers to cut my food.

    • 2 months ago
      Anonymous

      *repels your laser with a mirror*
      *drives a curare tipped scimitar through you indifel heart*
      ALULULULULULULULULU

      • 2 months ago
        Anonymous

        why the frick are there mirrors in your food dipshit
        why the frick are you eating a mirror

  29. 2 months ago
    Anonymous

    totally destroys all blades.

  30. 2 months ago
    Anonymous

    Question about the burr
    I assume if you don't remove it, it ends up in your food. Is that a problem? Or are the chunks of steel tiny enough to pass through your body without issues?

    • 2 months ago
      Anonymous

      iron is good for you

    • 2 months ago
      Anonymous

      leather strop

    • 2 months ago
      Anonymous

      Small enough to be dissolved in your stomach.

  31. 2 months ago
    Anonymous

    I use an electric sharpener on my beater knives. I think it was like $40. That and a honing rod do just fine.
    >but muh extra metal waste
    I do not care

  32. 2 months ago
    Anonymous

    Stones
    Worksharp
    Banging knife on wall
    This shit contraption

  33. 2 months ago
    Anonymous

    I have picrel at work and the red line is about what shape it's currently in. No tip and fricked up belly. Is this the result of pull-through sharpeners? Or are the morons that run the kitchen so incompetent that they fricked up using such a basic tool?

    • 2 months ago
      Anonymous

      Yep looks like a pull through. Naturally more down force by the handle and fades off at the tip.

  34. 2 months ago
    Anonymous

    I don't understand y'all homies being so fussy about sharpness, my 15$ chink knife still cuts through potatoes like they're butter after 6 months of use, even if it got 3 times duller and required me to use 3x more force I'd still find it satisfactory. Can we all just grow up and admit that knives are a solved technology and factory grinds on cheapo knives are excellent and there's no need to climb mountains of Tibet to find a 150 year old monk who will give you a good edge on a dragon tooth whetstone in exchage for your soul?

    • 2 months ago
      Anonymous

      You're very wrong.

    • 2 months ago
      Anonymous

      I can't buy culinary skills.
      Fortunately i can buy +$1k in japanese knife and sharpening stones. It makes my food taste so much better, unless you try you can't understand.
      P2W is easy when you ain't poor.

    • 2 months ago
      Anonymous

      they sound exactly like audiofools
      grabbing ballsacks of a already solved tech

  35. 2 months ago
    Anonymous

    i only use serrated blades

  36. 2 months ago
    Anonymous

    So I bought a pull-through and my knives still don't pass the paper test, even though the instructions indicate that they should.
    Am I doing something wrong or can a pull-through simply not get a knife that sharp? I tried a whetstone but my hands are too unsteady.

    • 2 months ago
      Anonymous

      If your knife has a tiny chip its not gonna pass the paper test and pullthrough cannot fix chips. If your hands got onset parkinson use an angle guide, most whetstone sets include one.

  37. 2 months ago
    Anonymous

    Are these worth it or just a meme?

    • 2 months ago
      Anonymous

      >189$
      Lmao
      For that kind of money you can just buy a sharpening system

  38. 2 months ago
    Anonymous

    Who gives a frick? If my $10 santoku doesn't cut so good after a few years, I'll just throw it away and buy a new one. It costs me more money having to spend time and effort to care about the sharpness beyond that.

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