Knife porn thread

Sweet video, TA! Nice addition to the burrfection one with some complementary info and tips that was missing. I was a bit sceptical at first due to the shouty muricanism at the start, but his explanation proved to be comprehensive and sharp-cut in the end, to a noob like me.

He says he’s sharpened 15 or 20 knives. Apparently that’s enough to make a tutorial video. Seriously? WAC.

A few things that I don’t like:

• Using a sharpie to find the right angle. He’s basically assuming that the knife has the right angle when you sharpen it. Ok for some new knives depending on how much the manufacturer cares. No good for older knives sharpened by others. How hard is it to halve 90 degrees twice then go a bit further?
  
• Unless your fingertips are super sensitive, you won’t feel a burr off a 1,000 grit plus stone. I can feel one on an 800 stone. Go for the burr at 800 and then polish the edge by feel on a higher grit.
  
• Is finishing on a high grit stone stropping, even? If you want to strop, get a strop. Or glue some thick old belts to a board and make one.
  
  

If you’re worried about ruining your knives get a shit knife and practice practice practice until you’re not shit.

Yeah the vid has its downsides but I found the explanation of the technique ok.

Agree of the practicing on your shit knives first - it took me a good few sessions on the cheapies before moving on to the Japanese knives.

The burrfaction guy has his idiosyncrasies, but he knows what he is talking about.

You make more than fair points, but he did explain some things that I didn't find in the connaisseurs' sharpening vids. After watching this, the other vids with the more experienced sharpeners (i.e. from ryusen make a bit more sense.

Fair enough. I guess I got triggered somewhere in there.

Gently sanded the last of the pencil out. Followed up with couple of coats of diluted Antique Georgian Medium Danish Oil.

Definitely prefer it over the raw beach. Definitely glad I diluted it.

Looking forward to chopping some vegetables.

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If we are honest with ourselves

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Raw Beach is one of my favourite naturist destinations.

People on walks who find themselves in need of a sharp thing from time to time

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Wtf is that?

It looks like you've got some sort of clawed monster in your kids buggy.

In my experience the contents of every buggy is some sort of clawed monster.

Two fallow deer locked together with netting tangled around the antlers. I was able to separate them with a multitool. A proper epic day out.

Missed opportunity there, they're good eating!

Yep. me every time 😁

Wow. How did you manage to get the deer to be relaxed enough? Top work 👍👍👍

Heh. I went a bit mad in the pro cook sale and ordered three new knives.

It wasn’t easy. Well, one of them was dead, the other was in quite good shape. It seems they had been locked together for a long time. When I found them I couldn’t deal with them but I got some help and we snagged the living one with a rope, pinned it down and covered it with a towel. Once covered it relaxed and I was able to cut through the netting. It was fraught though. Not something I had any experience of, and didn’t know what to expect.
Once freed we pulled off the towel and it ran off.
The dead one was partially decomposed so wouldn’t have been very good eating.
Thank heavens for my pocket knife. (Also that the blade locked open!, so an illegal carry too)

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I think you’ll find that partially decomposed meat is considered a delicacy in the country.

That's crazy. Having deja voo tho. Did you post that somewhere here before?

Wave put to good use.
Rather you than me.

Not sure, I don’t think so.

What a horror story. Well done for saving one. You now have a reasonable excuse for carrying a locking knife on future walks.

Getting on well with my procook/Nihon Nakiri. First experience of using a Nakiri knife.

The extra height and rigidity is definitely a game changer for dicing onions. Good for other wet vegetables like peppers. Wouldn't say it's a must have and overall a trad chef knife is more useful, but it's a nice addition.

In terms of knife quality, early days but yeah it's decent. For the price it's excellent.

For a tenner its impossible to fault. Even at £50 it would still be good.