Knife porn thread

My parole officer tells me I'm not allowed to post in this thread...

Norman Stanley TeenSlain.

Does anyone know where I can pick up a whet stone for sharpening kitchen knives?

I know about stones for chisels but I'm thinking that's a bit crude for food chopping. Every kitchen shop I go to just has fancy kitchen gadgets for knife sharpening which will just break. Also mail order seems a bit silly for something so heavy. Shaftsbury av kitchen shops maybe?

I got one in Chinatown. Can't remember which shop, one if the supermarkets will have one.

They have them in most hardware places and even good pound shops. I actually got a whle set of different shapes from a poundshop.

Understand that a whetstone is different from the gadgets you see in kitchen shops. The pull through gadgets are usually simplified honing steel/ceramic bits angled at 20º for people too lazy to hold a traditional steel for honing their knife.

A whetstone is actually abrasive, it actually grinds your blade into the right shape. WIth this in mind, you should realise that you could totally just use some wet & dry grit paper.

Also, for thinner knives always use a strop. I literally use my belt, works great.

have these kyocera ceramic knives been covered?

I have one in white.

robert welch do good priced knives

Yeah I saw those. Still a bit pricey. Plus the handles look shit. Maybe I should forget about the set and just get a couple of half decent ones.

2 good knives will be much better than a huge collection of shit ones

I only got two.
the veg knife and the 18cm cooks knife, not bad for 60 quid the pair,
and the handles ain't shit, they are tough and are pretty well balanced

I'm sure they're not shit but they're not very pretty! :) Not in a classic sense anyway.

I think you're meant to sharpen a cooking knife with a steel the way this guy does at 1.07

YouTube - ‪How to sharpen a knife‬‏

Lots of people get snobby about it, but my way seems to work fine. It's almost the exact oposite of what that ^ guy does.

That video belongs in the Epic Fail thread.

Buy 3 different sized Globals and look after then. Had mine for 6 years and they are as good as the day they were bought. Obviously I've sharpened them, and have to a little more than i used to but still fantastic knives.

Is this the lfgss serial killer thread?

That video belongs in the Epic Fail thread.

Why?

... whet stone...etc...

I think a steel is easier, more practical, and as good. As DFP pointed out a stone grinds, a steel is more to flatten (or that is my understanding).

Any hardware store should have a steel for ~£5.

If you're near Kings Cross, there should be a hardware store round the corner from the noddle place, which is where I think I bought mine for knives and tools. Ones which have a stablising block(?) are good, because they don't scratch the surface and if you use it for tools it sits neatly in a workmate, but allows you to flip it over from the fine/rough side.

Buy 3 different sized Globals and look after then. Had mine for 6 years and they are as good as the day they were bought. Obviously I've sharpened them, and have to a little more than i used to but still fantastic knives.

See post 208.

ww1 'french nail' improvised trench knife
http://i.ebayimg.com/t/VERY-RARE-WWI-BRITISH-ARMY-IMPROVISED-FRENCH-NAIL-TRENCH-FIGHTING-COMBAT-KNIFE-/00/s/NDgwWDY0MA==/$(KGrHqZ,!jgE5)!2ObdGBOeTJ1y9ZQ~~60_3.JPG

Will probably be thrown out of LFGSS knife club for this, but I've got a few of the IKEA 365+ kitchen knifes (£10-20 a piece) and have been really surprised by how good they are.
Decent ergonomic shape, even my fat hands can wield them, has a large flat tail on them. Dishwasher safe (what isn't!?). Only had to sharpen the more regular used one (pictured above, veg knife type size) a few times in the year I've had them (get used every day), vs. my old knifes (some expensive (but shit) arty farty ones from that expensive street in Glasgow (were about £120 for 6)).

IKEA also do a higher quality range, obv more expensive than the 365 offerings, but the quality is about as high as I've ever seen.
But yeah, can thoroughly recommend them, and this comes from someone who is fussy about everything.

As for 'now this is a knife' time, somewhere I have a Japanese officers sword & dagger that my great grandfather took from said officer, never taken a picture of it, probably should for insurance purposes and 'now this is a knife time' on lfgss.

Buy 3 different sized Globals and look after then. Had mine for 6 years and they are as good as the day they were bought. Obviously I've sharpened them, and have to a little more than i used to but still fantastic knives.

Started collecting Global knives, buying one whenever I could afford it.

I now have 11 plus a carving fork. But, I only use the large 28cm chefs knife and serrated kitchen knife regularly. The only others I use are the caving knife, sashimi knife (33cm, what a knife!) and filleting knife. The rest just hang around my kitchen looking dangerous.

The Global sharpener (two whet stone wheels with a reservoir for water) and their ceramic "steel" are second to none IMHO.

I grabbed a whetstone from one of the cook shops on shaftsbury avenue, a 5er, they had a global stone for £45 (the rapha of the knife world methinks). I wanted it to along with a steel. A steel will only straighten out an edge, if that edge isn't great then there's onyl so much you can do. Want to get my knifes up to hair shaving sharp. Oh and my knife collection is 2 of the ikea ones mentioned above, one 365+, one slightly better (the shame). They get used loads, and sharpened loads on a steel, think they need the grinding treatment.

My parents had the global sharpener you mention (velomancer) and it broke. Good idea but made of plastic so lasted only a month. Perhaps you have a better quality one but the plastic one was poo.

I inherited a crapload of my dad's Sabatiers when mum and dad retired and went back to Spain, dad was a chef... They really need to be sharpened, there's only one with a decent edge, I can't use the others... 6-7 knives, a coupla really old steel ones (i.e. non stainless Sabatiers from the 60s)...

Tips for sharpening*, just buy a whetstone?

• I have a steel, which I can never get a decent edge from but as the knives are all blunt as fuck I guess that's a big ask... I've been using a knife sharpener like this one for years...
  
  

i use whetstones once every three months on my knives to just get that nice edge again. I'd recommend getting at least 2 stones, 1200 grit to shape, 4000 grit to polish the edge.

always soak the stones for at least 30 mins before using them.

a sharpening steel hones the edge of the blade, but if used incorrectly will actually round off the edge

once the edge has been rounded off it needs to be sharpened again using a stone or by a cobbler on the rotating wheel thing

ideally one person should hone the blade as they will (if consistent) always work to the same angle, two or more people honing the same edge will end up just rounding it off

those pull through sharpeners tend to be a poor compromise

I was told the above by the head chef at Simpsons on the Strand when i did a carvery course there.

baladeo blade
http://boingboing.net/2011/04/16/baladeo-22g-and-34g.html
bigger in size
sharp as fuck, incrediby stiff for a folder too
top stuff, I enjoy every gramm of it:)

Tips for sharpening*, just buy a whetstone?

Scary sharp™ or GTFO.

'Scary Sharp' Sharpening Method Used to Sharpen Murray Carter 10sun Gyuto - YouTube

Hi there!!

HandMade Knifes from Sardegna (Italy)