>just go back and forth with the knife until the rough grinding noise subsides into a smooth sliding soundIt took a while for me to learn and notice that there is an audio cue when the knife is sharpened properly. youtube tutorials never mentioned this (or they have, and I just ignored it).
The best aid for learning how to sharpen is the Sharpie method - pain the bevel black with waterproof marker so you can see what is actually going on when you slide the knife across the stone.
>>22155482learning how to sharpen a knife is one of those intuitive "practice makes it learnable" skillsif you know nothing about sharpening a knife, but start to understand your world around you, everything is already there to know how to make knife sharpas you said, you intuit it through tactile forces, sound, visual cues, muscle memory, lots of practice and experience with the processI let someone's knife sharpening tutorial (over 30 min long) play and i realized they said absolutely nothing new; didn't mention things like you said>>22155501a 30 second video saying that and a few other tips;>paint the bevel black with a sharpie, listen to the sound of the knife, push with your body and not your hands and armswould do a lot to get people startedbut stuff like covering the physics of a knife edge and angle is so obvious, it feels like, if you observe how edges on things work "in real life". "Brittle" is something you see long before you get the chance to feel it
>>22155512So how many times must you go back & forth on one edge before you get the burr?
>>22155713about tree fitty
>>22155482For me, it was the angle. I made my angles way to small. I get a good sharpen off of a 20 to 25 degrees.
You get good enough you do it entirely through hearing. It took me an entire year of sharpening my knives, parents, a variety of pocket knives and my friends kitchen knives to get it down. A strop with paste will also help out on getting it finer but getting it to the point of tree topping where it can cut hairs with zero effort is a goal i have yet to reach. My recommendation is buy a higher end set of stones or go with a diamond plate for sharpening. The crappy amazon ones will leave you with a duller blade then what you started with.
>>22155482If you know how to sharpen a knife and drillbits by hand, you're already better than 95% of the population. It pisses me off going to people's kitchens and find only dull shit.
Once you get the hang of sharpening kitchen knives, try shaping them to suit their intended use.
*makes stonecels seethe in you're path*
>>22159214Those are fine they just take to much metal off. Which honestly doesn't matter for the crappy kitchen knives most people have. Even my Victorinox knives that i use are disposable so that sharpener would be fine to use on them.
>>22159214Hey! You’re not Black!
>>22159187#4 is all you need
>>22159221Why does everyone recommend victorinox? Are they actually decent, or are they a complete meme?
>>22155482Just raise a burr.It’s not rocket science.
>>22160866They're OK knives at an OK price from a reputable manufacturer and are generally considered good for beginners since they're stainless steel with plastic handles. At $60 their chef knife isn't quite the deal it was at $40 but I still think it holds up. Zwilling makes some nice similar knives for less, retailers usually have them for around $20 but I got a 10" and 12" on KnifeCenter for $10 each some time ago when they had a kitchen sale. You can go to a Walmart damn near anywhere and find a $10 Tramontina chef knife somewhere in the kitchen section, those are nicer than you'd think. Some time ago I bought a GoodCook santoku as essentially a throwaway to re-learn sharpening and it's performed amazingly well for its $5 price point.Less beginner friendly budget knives would be stuff like Kiwi, you can get a 2 pack on Amazon for like $15. I used to recommend Ontario's Old Hickory line as good project knives but Ontario got run into the ground by techbro investors and AFAIK only the RAT folders survived the sale to Blue Ridge Knives so Old Hickory is off the table for the foreseeable future. I only call these less beginner friendly because they're carbon steel with wood handles so you can't leave them in a sink or whatever, I generally find that the upkeep on carbon steel on /k/, /ck/ and /out/ is way overblown.
>>22160866For the price, ergonomic handle, and ease of sharpening i would recommend it for entry level knives. It's like Calphalon in the sense that its a good brand but you will have to shell out money for higher end stainless steel pans, in the case of knives if you shell out more money you would get a better set of knives out there but generally most people just need victorinox level quality or slightly better.
>>22160903>>22160866They are way overpriced.
>>22160952380$ for a full 22pc cutlery set seems cheap to me. https://www.victorinox.com/en-US/Products/Cutlery/c/CUT_AllProducts/
>>22160959That's because your're not a fecaloid.
>>22160969If i were to get higher end knives what would you recommend?
>>22160974Try the Fujiwara FKM series knives, from japanesechefsknife.com, they are the most affordable Japanese knives that can be considered "nice". Better fit and finish and much more bang for the buck than the overhyped Tojiro DP series.
