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I bought a sharpening stone

Discussion in 'Social Life, Food & Drink, Travel' started by Manton, Oct 18, 2008.

  1. foodguy

    foodguy Well-Known Member

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    it always is kind of amazing the difference a sharp knife makes. if you don't keep after them, they go dull so slowly you don't really recognize it. then you give it a nice treatment and "thwack thwack thwack" turns into "snick snick snick"
     
  2. NOBD

    NOBD Well-Known Member

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    Mine were shamefully dull :).

    I haven't done much cooking in the last five years or so, but I'm getting interested in it again. And tools are important. (And it's reeeaaalllly cool to be able to sharpen your own knives.)

    And my sweet daughter ate generous (well for her) amounts of paprika, carrots and cucumber tonight, because of my cutting (-> small French fries).

    What kind of cutting boards do you prefer, fg? I used to have a wood one, but I got lazy and started using plastic boards.
     
  3. foodguy

    foodguy Well-Known Member

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    :fistbump: for feeding the kid. but what an interesting combination. how did you prepare?

    i've used them all. i like the thick plastic ones just fine, as long as they're soft (the hard plastic is like fingernails on chalkboard to me when i'm cutting on them). but i use all wood now because i've got an old cozy kitchen and it just seems to fit better contextually (this is styleforum, right?).
     
  4. NOBD

    NOBD Well-Known Member

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    :) I know what you mean. I didn't prepare, just raw. She was watching videos on the iPad and I just kept passing her small bowls with cut veggies.



    (Right!) I think mine are relatively soft, but wood just looks and feels nicer. I saw some rubber wood boards:

    [​IMG]

    Have you ever used one of those?
     
  5. foodguy

    foodguy Well-Known Member

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    that's so funny. that looks almost exactly like the wooden boards i use.
     
  6. NOBD

    NOBD Well-Known Member

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    I guess it's a good one then. : )
     
  7. CBrown85

    CBrown85 Well-Known Member

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    I got one of those artificial stone boards for xmas from my father-in-law. Interesting. Dulls the shit out my new knife though :(
     
  8. NOBD

    NOBD Well-Known Member

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    Well, I have sharpening stones now :).
     
  9. Fred G. Unn

    Fred G. Unn Well-Known Member

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    End grain boards (like that one) are much better for your knife and will help keep it sharp longer. I actually made a solid walnut board myself but the Boardsmith makes some really amazing looking boards. He'll even do a "bespoke" board if you want something customized.
    http://www.theboardsmith.com/

    If anyone wants to attempt making one, this tutorial is helpful:
    http://www.thewoodwhisperer.com/videos/how-to-make-a-butcher-block-cutting-board/
    Hand planing end grain is a PITA though, unless you have access to a large drum sander.
     
  10. NOBD

    NOBD Well-Known Member

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    Thanks for the links! Perhaps for a future project :).

    I've decided to get this one (beech):

    [​IMG]
     
  11. NOBD

    NOBD Well-Known Member

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    Knife 2. A smaller meat knife.

    Halfway down I changed from clamps; the part close to the handle is a bit of a mess :embar:.

    [​IMG]


    And the point was hard to do...

    [​IMG]


    The other side is better:

    [​IMG]

    Enfin, practice makes perfect, and the knife is now sharper than it has ever been. And it's a nice job to do.


    One small one to go:

    [​IMG]
     
  12. NOBD

    NOBD Well-Known Member

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  13. otc

    otc Well-Known Member

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    Maybe I need some of those guides.

    My first bevel is nowhere near as wide as that which makes me think I am using too big of an angle.

    The whole thing makes me want to get rid of knives with a bolster like that though. I tried to take a bastard file to my chef's knife to make it so I could sharpen all the way to the tail but the metal is much too hard. Would probably be a full day's filing to get it down to the bevel angle
     
    Last edited: Feb 19, 2013
  14. SkinnyGoomba

    SkinnyGoomba Well-Known Member

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    A file won't do much to it unless it is carbide, and if it is it will not look pretty when finished.
     
  15. otc

    otc Well-Known Member

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    Well, obviously I would sand it back to prettyness...but yeah, the file was no good.

    I've seen people take down the bolster with grinders/belt sanders but then you have to start to be careful about overheating the blade..and since I don't own either, I guess I will just wait until I buy a new knife that doesn't have it (if I decide against the japanese blades, at least the wusthof inox one has a sane bolster).
     
  16. SkinnyGoomba

    SkinnyGoomba Well-Known Member

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    Best way would be belt sander, even still that would be hell to grind down the hardened steel bolster. Leave it alone and buy a knife without it next time, IMO.
     
  17. b1os

    b1os Well-Known Member

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    Naniwa Work Stones, Super Stones or Chosera? I understand that the work stones are the softest, chosera the hardest. For beginners like me, soft stones are more prone to accidental damage ("cutting" the stones). The Super Stones and Choseras are roughly the same in price, since the Choseras also include a Nagura stone. The Work Stones are much cheaper. Which should I go for?

    Alternatively, stones from Tojiro, Chroma or Kai.

    Also, the Nagura stone is pretty small, and obviously flattening is easier with a larger stone. This here looks good? http://www.edenwebshops.de/de/pt/-naniwa-grober-abriebstein-koernung-24.htm Or is a smaller one (though still much larger than the Nagura), like http://www.edenwebshops.de/de/pt/-naniwa-abritzstein-koernung-24.htm , at less than half the price sufficient?
     
    Last edited: Feb 20, 2013
  18. NOBD

    NOBD Well-Known Member

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    FWIW: I, a beginner like you, haven't had any problems with damaging the Naniwa Work Stone (1000/3000) I have. After two, three hours of sharpening.
     
  19. b1os

    b1os Well-Known Member

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    Alright. For 240mm knifes, is 182x62x27 enough or should I rather take something like 210x70x25?
     
  20. NOBD

    NOBD Well-Known Member

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