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u/Cold_Buffalo_2355

▲ 6 r/sharpening

What do you guys recommend to your normie friends? I know they're not going to get into stones, so I just don't know what to tell them they should do.

Time after time, I get into a conversation with a friend where I just don't really have a solution. I'm happy to sharpen their knives for them, but I can't always do that of course. I know they're not going to invest the time into learning on stones. So what do I tell them is a good solution? I know there are tons of fixed angle and other gimmick sharpeners, but I haven't paid them any mind over the years. Are there actually good ones for the average joe?

Thanks for the thoughts and suggestions, guys!

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u/Cold_Buffalo_2355 — 1 day ago
▲ 3 r/TrueChefKnives

What is happening/happened to this knife and how much does it matter?

Curious about buying it but I just want to be sure it's fine. I can deal with cosmetics but I don't want to deal with recurring rust management etc. Thanks guys!

u/Cold_Buffalo_2355 — 3 days ago
▲ 1 r/TrueChefKnives

Researching and reading about stones is making my head spin. Help me choose a thinning stone.

I think I want a 120-240 range stone for thinning. I have a Chosera 400 but I'd like faster. A lot of what I've seen says that flattening a 120-240 on my Atoma 140 would kill it. A lot of people use a piece of glass and silicon carbide powder or sandpaper, but I don't want to deal with that. Some people have said that you can flatten a 120-240 stone with a similar grit stone and it flattens them both more or less.

Stones I've read about that appeal to me:

Shapton Glass 120, 220

Shapton Pro 120, 220

Suehiro Debado 180, MD, LD 180, GCK 180

Sigma 240

Miyagoshi Roran 2

Naniwa Goken Aramusha 220

Naniwa Goken GC 220

I'd prefer to just get one stone that my Atoma can handle, but I'm not thinking that's going to happen. Maybe two stones that can eat each other and I get some variety as a bonus? Maybe just one stone and I flatten it on the pavement? I'd also greatly prefer splash n go style with water, not oil. I would be thinning mainly 60+ HRC knives of a variety of carbon and stainless. I'm probably missing something so I'll edit as necessary.

Any thoughts and suggestions are appreciated!

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u/Cold_Buffalo_2355 — 5 days ago
▲ 220 r/TrueChefKnives

Convince me this isn't just a jewelry sub. Show me your dirty, your gritty, your workhorses, your blades in need of thinning, your beaten champions of 9000 onions.

It's not very old, but my Sakai Kikumori Nihonkou has seen a lot. Rusted, thinned, re-polished, cut all the things.

Show us yours.

u/Cold_Buffalo_2355 — 8 days ago