lol what exactly does he plan on doing with this knife that will mess it up ?
― (•̪●) (carne asada), Monday, 19 November 2018 19:11 (ten months ago) link
I received a very nice nakiri as a gift several years ago and suffer from the same affliction. It sits on the rack and I just use my 10yo global instead
― gbx, Monday, 19 November 2018 19:15 (ten months ago) link
I think he got traumatized when he tried to sharpen some scissors on whetstone on a whim. He's worried that he will ruin knives now even though he was sharpening them before. I just got a MAC santoku and he keep using the shitty ikea knife.
― Yerac, Monday, 19 November 2018 19:17 (ten months ago) link
xp - sounds like somebody shamed your husband for 'mistreating' a knife and now he's mildly traumatized about it. if the knife would be a gift you're giving him, try to soothe him and promise he can treat it any way he likes and won't hear a peep out of you.
― A is for (Aimless), Monday, 19 November 2018 19:21 (ten months ago) link
The first gift he ever gave me, like when I was 21 yrs old was a henckels chef's knife. The handle finally split. I think he is just worried about having to sharpen it and also chipping it. I probably should not have mentioned how every Shun knife (at friends' houses) I have used was chipped.
― Yerac, Monday, 19 November 2018 19:24 (ten months ago) link
Ok, I hate my crappy cutting board. Are you liking the sani tuff, Yerac? Rly don't wanna spend $80 on a decent-sized one right now. Any other recs anybody?
― form that slug-like grex (outdoor_miner), Wednesday, 21 November 2018 15:34 (ten months ago) link
Yeah, I like it. I like how heavy it is (doesn't slide or warp) and hopefully it's better for my new knives. It does stain but who cares. I got the 12x18 one so that was only $38 and it's heavy enough I kind of wouldn't want a bigger one. I do still use my epicurean ones too for quick things.
― Yerac, Wednesday, 21 November 2018 15:38 (ten months ago) link
I wanted a nakiri veggie cleaver but ended up getting this as my new knife for now. I spent the entire Friday watching knife sharpening/shropping videos.
― Yerac, Saturday, 24 November 2018 19:37 (ten months ago) link
These are surprisingly good nakiri-style knives that one's spouse can abuse without excessive guilt: https://importfood.com/item/set-of-two-chopping-knives-kiwi-thailand
― mick signals, Saturday, 24 November 2018 19:45 (ten months ago) link
I assume 12.5 inches is end to end and not just the blade? They are in BOISE!
― Yerac, Saturday, 24 November 2018 19:48 (ten months ago) link
I need to get new cutting boards and I can’t find anything like a sani tuff here in Australia and shipping one in is heinously expensive. The Japanese equivalent appears to be an Asahi so i’ll have to pick one up in January.
My gyutou and Santoku are really good and I got the same Santoku for my sister. Nothing overly fancy but really easy to keep a good edge on. I’d really like a Usuba and an kitrisuke next.
― American Fear of Pranksterism (Ed), Saturday, 24 November 2018 20:37 (ten months ago) link
How are you sharpening your knives? I think I am going to just buy a 800 or 1000 grit King block to start and practice on my friends' crappy knives first.
― Yerac, Saturday, 24 November 2018 20:55 (ten months ago) link
Yeah, I that enso I ordered (it had an additional 20% off) supposedly is useful to use as a paring and utility knife while looking like a small kiriitsuke.
― Yerac, Saturday, 24 November 2018 20:57 (ten months ago) link
according to my knife/metal guru acquaintance (whose house in Paradise didn't burn!) this is what to get for actual sharpening: https://www.amazon.com/gp/product/B00004WFU7/ref=ox_sc_saved_title_2?smid=ATVPDKIKX0DER&psc=1 he gave me a little demo once and seemed to like to push his knife away from himself in his sharpening motion, which i'd never seen anybody do before. he had some theory about why he thought sharpening was more effective that way.
― form that slug-like grex (outdoor_miner), Saturday, 24 November 2018 21:07 (ten months ago) link
bonus: it'll get you high
― gbx, Saturday, 24 November 2018 21:12 (ten months ago) link
oh, and aforementioned friend recommended using oil and not water or dry
― form that slug-like grex (outdoor_miner), Saturday, 24 November 2018 21:18 (ten months ago) link
I care for my knives with this guy; probably not going to spend the time learning to use stones in this lifetime
― I have measured out my life in coffee shop loyalty cards (silby), Saturday, 24 November 2018 23:05 (ten months ago) link
Yeah, I was watching a ton of videos on different sharpening stones, grits, methods. Some need to be water soaked, perma soaked, oiled, or splash and go. It's a whole thing.
― Yerac, Sunday, 25 November 2018 01:00 (ten months ago) link
'burrfection' was the youtube channel I was watching where he has tons of videos of different sharpening stones/methods, stropping methods and how to sharpen different types of knives. He's not a professional chef, I think he just became ocd about knives. But I like how he wings it a bit.
― Yerac, Sunday, 25 November 2018 01:03 (ten months ago) link
I have a diamond coated steel from ikea for day to day and a global 1000 grit stone for more serious sharpening. I can get a fierce edge with these, I’ve taken my knives in for sharpeneing I once or twice along the way.
― American Fear of Pranksterism (Ed), Sunday, 25 November 2018 08:17 (ten months ago) link
i like 'burrfection,' he's got a lot of enthusiasm and his sang froid about destroying extremely nice knives is...bracing
i use a wusthof 800/2000 and it's fine, but i'd really like some proper japanese waterstones and a sink bridge
― gbx, Tuesday, 27 November 2018 02:48 (ten months ago) link
I was going to get something to hold the stone then realized that I could just use the sanituff board with towels and maybe a brick on top.
― Yerac, Tuesday, 27 November 2018 11:50 (ten months ago) link
I am very into sharpening knives on the whetstone now. I think I have the touch.
― Yerac, Thursday, 21 February 2019 01:27 (seven months ago) link