Knife porn thread

I’m no expert at sharpening knives so should probably shoulder some of the blame. I use a fine metal file to creat the angle and then a diamond fine cheese grater type thing to sharpen. The blade is normally super sharp but not for long.

No just vegetables.

I have a few LeCreuset pans too (we also have a LeCreuset outlet) - but the ProCook ones I have are better, and half the price. Doesn’t have the snob value, but bang for buck…..

The steel does look soft, which is probably what you want if you’re using a cleaver for cleaving. By the same token, if using for cleaving you’d sharpen at about 25 degrees per edge, which is probably steeper than the angle you have there, though it’s difficult to see from the photo. The edge would hold up better at the steeper angle, but it wouldn’t slice as well, if you’re using it for slicing.

These knives are great- I’ve had one for maybe 4/5 years.

Holds a decent edge & sharpens up pretty easily on a stone. I’ve since picked up nicer carbon steel knives but still use this a lot. A great entry point to Japanese knives, you won’t go back!

Does this count as knife pron? Away from kitchen knives, this is a field knife made for me by a good friend in his own forge. Rosewood and ebony handle with a bone spacer. Square pin is his signature in sterling silver;

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A better shot;

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Very niiiice

Yes that counts.

Sharpened all my knives today - worked up a right sweat!

It’s a lovin’ thing though. Few things as zen as sharpening knives.

I shoot. Making very small holes in a very far piece of paper in a very small circle is the only thing that compares.

I used to shoot. Badly. Still easier than sharpening knives by hand :-)

How hard is it to learn to use it? And do you still need to be a bit of an expert about choosing the correct angle, and identifying different grinds? Or does the kit make all of that stuff easy? I worry that even if I had your kit I would still do it wrong and perhaps ruin things.

Genuinely almost skill free. Could teach anyone in five minutes.

Since the talk here has recently turned to sharpening and (a bit) to bread knives: how on Earth does one sharpen one?

I have a Lakeland Damascus bread knife that could cut 2mm slices from a soft loaf when I bought it a decade ago. Now it is just a bread knife shaped object, like any other Air B'n'B resident.

I am happy sharpening chef's knives with stones or a Lanksy, but what am I supposed to do with a scalloped blade?

^ a round file sharpening stick doofer?

Also, note to self:

Yes take a nice knife on holiday with you. But also bring a horizontal potato / carrot peeler (and maybe a whetstone if you are cooking for six, twice a day, including Christmas dinner, for two weeks+(golf club)).

round file sharpening stick doofer

I see these, but have no idea what to do with them. The techniques I have on a stone seem non applicable.

I have seen a video of someone sharpening a bread knife - looked like they were just using a round file (probably specialised for the job).
It looked like a right faff & not very enjoyable. Given it's a once in a decade occurrence, I'd probably just pay a shop to do it.

I use (or rather, have used - not like they blunt often) the Stihl chain sharpener from my chainsaw. Basically a round file in a guide.

Can you not sharpen it like a single bevel knife from the flat side?

Isn't the flat side flat? Have found that the edge can develop a burr.

Get one of these.

https://www.hartsofstur.com/global-3-piece-knife-starter-set-g-2-gs-5-gsf-15-g-2515.html?kk=a4c6361-17b6fefb174-19ef66&utm_source=kelkoouk&utm_medium=cpc&utm_campaign=kelkooclick&utm_term=Global+3+Piece+Knife+Starter+Set+%28G-2%2CGS

3 piece global set for a good price.
Some individual knives at a good price too.

Youtube surely has video guides?

Also... 2mm sliced bread, for what culinary purpose?

Wusthof too

https://www.hartsofstur.com/wusthof-classic-2-piece-set-paring-cooks-knife-wt1120160206.html

Yeah, the Wusthof is nice, the Global is nicer steel and better value for money, if the vegetable knife suits.