Ask Lemmy

26903 readers

2684 users here now

A Fediverse community for open-ended, thought provoking questions

Please don't post about US Politics. If you need to do this, try [email protected]

Rules: (interactive)

1) Be nice and; have fun

Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them

2) All posts must end with a '?'

This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?

3) No spam

Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.

4) NSFW is okay, within reason

Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected]. NSFW comments should be restricted to posts tagged [NSFW].

5) This is not a support community.

It is not a place for 'how do I?', type questions. If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.

Reminder: The terms of service apply here too.

Partnered Communities:

Logo design credit goes to: tubbadu

founded 1 year ago

MODERATORS

[email protected]

What makes a good whetstone set? What sets should I avoid? (lemmy.world)

submitted 5 months ago* (last edited 5 months ago) by [email protected] to c/[email protected]

36 comments fedilink hide all child comments

I'm looking for a better knife sharpener for my hard steel chef knife. I think whetstones are the way to go, but most of the sets I see are 4 double sided stones. Do I need that many stones?

Is there a totally different type of sharpener that you have had success with?

Edit: I should add that I like my knife very sharp, and I have a few tiny chips in the cutting edge from a cheap drag-through sharpener.

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 3 points 5 months ago* (last edited 5 months ago)

I have some better quality kitchen knives I like keeping sharp.

I use a two-sided whetstone 400/2000 grit for basic shaping (400 is akin to those rolling sharpeners, to be used only when you fucked up real bad), a leather strop with green sharpening paste (~6000-8000 grit) glued to a piece of wood, a plain leather strop, and a honing steel.

Green sharpening paste is most of what I ever use, a couple of strokes weekly (more realistically about 20 once a month), and maybe polish it up with the plain leather strop. Keeps the knives wicked sharp, and then I just hone them after each use.

Sometimes I do stupid things and get burrs in my edge (like cleaving frozen bone), that's where the 2000 grit saves me.

400 I guess is for when the apocalypse comes or your kids decided to practice chef's knife throwing into scrap metal. It's nice to know I can remake a whole edge, but rarely used.