My bread knife has stopped cutting bread. It tears the top of a crusty loaf instead of biting into it, and it needs real force on a tomato, which it used to go through on its own weight. I sharpen my straight knives on…
Two Victorinox and a cheap santoku, home cook, maybe an hour of prep most days. I hit the grooved steel that came with the block before I start and it buys me about a week, then nothing brings it back and I resent every…
I already have a sheet of float glass and a pile of 400 through 2000 grit wet and dry left over from a guitar refinish. Kitchen drawer is two German knives and a paring knife, nothing exotic and nothing I am scared of…
Freehand on a 1000/6000 combination stone, maybe 15 degrees a side on a German chef knife. Straight off the stones it shaves and slices paper cleanly. Two days and about four dinners later it skates on tomato skin and…
Dropped a 210mm gyuto, 61 HRC, and lost about 3mm of the tip at an angle, leaving a small stub instead of a point. The rest of the edge is fine. I have a 220 diamond plate, a 1000 and a 5000. I can either grind the tip…
Six kitchen knives, two of which I actually use, nothing exotic. Locally I can pay per knife at a cutlery shop, post them to a mail in service and pay postage both ways, or use the hardware place round the corner that…
Cheap stainless santoku, the tip and middle raise a burr in a couple of minutes but the last 3cm toward the heel gives me nothing no matter how long I grind. I can feel the stone contacting there. Marker test shows the…
Flat sharing, one small sink, no space to store a soaking tub, and about 60 to spend on my first proper setup. Everything I have is soft ish stainless, five knives, sharpened maybe once a month. Diamond plate seems like…
Bought a soft 1000 grit six weeks ago and have sharpened maybe ten knives on it. Laid a steel rule across it yesterday and there's a visible hollow through the middle, enough to see light under the rule. That feels fast…