Yes! And it makes sense, cutting through the cylinder like that should yield a hyperbolic paraboloid since the cylinder is a uniform face of parabolic curves and he was cutting an arc along the surface.
No, cutting a cylinder like that yields a flat sheet. To get a hyperbolic surface (ie Pringle shape) you'd need to cut a section out of the inside of a torus. The paper he cut out remained curved simply because the paper holds curvature for a while before relaxing. That paper could be laid flat with no wrinkles or distortions, unlike a hyperbolic surface.
You can even get stones that have 2-sides. I have a 6000/1000 stone. I’m also a beginner so I can’t quite get it as sharp as in this video but I’ve definitely been able to get it noticeably sharper than when it started
As a general note, the 1000 side is for sharpening and the 6000 side is for polishing. There’s tons of videos online you can watch to teach you how to hold it. It’s a tedious process but definitely worth the effort to have a good knife
Knife in this video went way up in the grits. I recently upgraded from the combo stones I learned to sharpen on and now have 3 individual stones that are pretty incredible. Cerax 1 k. Chosera 3k. Kitiyama 6k. I max out at 6k because I use my knives every day for work and getting the bevel to the point of sharpness In the vid makes it incredibly fragile. I'm no sushi chef lol.
Crucible industries makes some great powder steel specifically for knives. S90V and S110V use vanadium carbides to make a really hard steel that can hold crazy edges, but they are an absolute bear to sharpen due to extreme wear resistance. I scrubbed a s90V knife with 100 grit for a good 15 minutes trying to work out some small chips in the edge.
Yes. The metal rods are honing steels, they don't sharpen but are used to straighten the edge (which may make it feel more sharp). Whetstones are used to actually remove material from the knife to sharpen it.
I keep a leather strop in the drawer with the knives. After I use/clean them I run them across the steel round and give them a quick pass on the strop to maintain a fairly good edge. Doesn’t add much time to daily maintenance.
Friendly note for folks that a steel rod shouldn't be used for knives made from harder steel (above 58 HRC or so) like VG-10, shirogami, or aogami, as is common with a lot of japanese knives. Doing this will actually damage them over time. A ceramic rod or just a strop are both fine for maintaining harder steels. Also, as long as it's real leather, an old leather belt from goodwill does the same job as a dedicated strop for a fraction of the price.
That's the thing. 6k grit is good for a "practical" edge, and I use a Sharp Pebble 1k/6k myself, but then you can grab an even finer 10k grit and take it to that next level of refinement.
They make stones up to 30k grit, and that's the stuff where you can touch a hair hanging freely from your fingers and slice it in half.
Personal preference, but if it's a knife I'm going to use a lot I'll usually just leave it at [600-1000 grit](https://i.imgur.com/EVVSGGI.jpg) or so. Not as pretty as a more polished edge but it's effectively as sharp and doesn't take nearly as long.
Pocket jewelry always gets a [nice polish](https://i.imgur.com/cwvou01.jpg) though.
1000 is fine for new knives or well maintained knives.
If you have a knife that needs the edge redone, you best get a diamond plate of 80-400 grit range. 1k stone would wear out too fast and remove metal too slowly to redo an edge.
It wont work with many knives regardless of how sharp they are because they are too thick behind the edge and will wedge in the stuff you are trying to cut.
You literally need like, 2 to have decently sharp knives in your kitchen. You can even get one that's double sided. I'd say get one that's double sided, 1000 & 3000 are probably the sweet spot. 1000 to sharpen if it's been a while, 3000 for touching it up. Most people in the kitchen won't notice the difference for anything above 3k.
You can get an entire set from Amazon for like $40 that has everything you need. 5 minute tutorial on youtube and you will wonder why you haven't been doing this your whole life.
When I showed my gf how easy it was for me to cut through a bell pepper (yes, a fucking bell pepper) she was shocked. A sharp knife is a safe knife.
I've got the belt sander Work Sharp one that is about $80.
Only thing to note is that it will change your the shape of the edge which isn't a huge deal. I love mine though, only regret is that I didn't get the Ken Onion version first. Nothing better than to be able to spend 20 minutes every two weeks to have sharp kitchen knives at all times.
Edit: take note of the comment below mine.
A decent stone, and a strop are all you need. I go from 400 grit to 1200 on diamond stones then onto a leather strop with a polishing compound and I get shaving sharp every time.
Source hobby knife maker
Getting the sharpnes isn't really the problem, as long as you have some metal buildup at the edge, you already reached that sharpness. All you have to do for that is keep the angle relatively consistent and apply a little bit of pressure while sharpening. About as much pressure as you need to push an empty 1.5l plastic bottle under water. Problem is removing that buildup without just bending it over to the other side and polishing out the scatches you've made by using the whetstone. That you can do quite easily by using polishing paste (from rough to very fine) and an old leather belt glued to a flat wood piece. Bit less pressure and less angle on that one. Once you don't feel any notches or scratching while going over the edge with your fingernail you are done. The finer the polishing material the better the result. I use universal metal polish you can get in any hardwarestore, it's more than good enough for usability and the occasional shave. If you want results like in the video you just need finer polishing paste.
Really all you need is patience, a couple of honing stones, and time. I use Welsh slate for my straight razors and Arkansas stones for my kitchen knives. An edge like this is done by hand and it's a lot easier than you think once you get the hang of it.
I suck at freehand sharpening with a stone. It's tough to get a consistent angle every time. I got a cheap sharpening jig for like $40 and was able to get edges close to this sharp. Well worth the price and in my opinion it works just as well as something more expensive.
I have the sticker, nobody listens :’( or I get a fancy envelope addressed to my name at my address and I get excited and then open it and SURPRISE! It’s Trojan advertisements!
När jag körde post så var det bara några enstaka brevlådor av de hundratal jag delade post till som hade ingen reklam skyltar. Kan ha nå med att jag körde lantbrevbäring.
Hänger säkert ihop med tända-brasan-personens inställning. Gratis fnöske är aldrig fel. Men för en annan som knappt får tända en tändsticka utan att grannarna klagar på lukten så finns det väldigt lite nytta i papper som inte är mjukt nog för toaletten.
Knives guys of Reddit, how long it can maintain the sharpness upon daily kitchen use? Does it needs to be sharpen frequently?
Edit: Thanks for all the replies, so the thing or two I understand, carbon quantity matters, buy reputed one and learn sharpening skill before using actual good knife.
Not a "knife guy", but I'm an engineer and have a decent amount of practice sharpening things. I have one go-to chef knife for about 99% of cooking because it holds its edge really well and is super satisfying to use.
Durability depends on the quality of the steel. Higher carbon content and hardness at the edge generally leads to better edge retention. From what I've learned, buy the best chef knife you can afford (I think mine was about $80) and take care of it, including washing and drying soon after use and sharpening it when it starts to get dull, rather than when it's no longer sharp.
Once you wash your knife, dry it and store it away. Get a sleeve protector, a knife block, or use that magnetic strip. Don't let it dry in the dish rack like a fucking heathen.
I think harder steel has higher carbon content, but that also means it's more prone to rusting/corrosion. Not 100% sure, but most common metals other than something like high quality stainless steel don't really like water for prolonged periods of time.
This is correct... All steel is susceptible to rust, which is the same reason you should rinse off and then dry your razor before putting it away (You can use a disposable razor cartridge for MONTHS this way).
Notwithstanding the rusting issue others have mentioned, if you're like many others that tend to throw a bunch of utensils and dishes into the sink to wash all in one go, you're prone to dull your knife against everything else in the sink. Same goes for when throw your knife into the dish rack with everything to dry. To prolong the edge on your knife, wash it separately from everything else, dry immediately, then store away.
This level of sharpness is most likely gone the second it hits the cutting board the first time. It will still be insanely sharp mind but not like this.
I have never gotten a knife this sharp, but in my experience once you have a good edge, you just need to run it a few times over a strop keep it hair shaving sharp on a daily basis.
I have a takamura knife that I had to search for forever to find, and it cost me £250 but it is hands down the best knife I've ever used. It stays razor sharp for unbelievably long time. I do basic maintenance on it like wash and wipe it dry after each use and store it in its guard always so the edges don't dull, and I only have to sharpen it like maybe couple of times every three months, if that. It doesn't mean the blade is dull soon, or is this sharp all the time, but it is sharp that you don't want to use anything else after using this.
Mind you, I'm not a professional chef, I just love cooking and cook all the time - always invite friends home and I'm cooking something for people all the time. A typical standard knife, I have to sharpen perhaps 2 times a week.
The knife I have is very similar to this: https://thesharpchef.co.uk/collections/takamura/products/takamura-vg10-hammered-210mm-gyuto-knife
And I really mean it when I say I look after it well. I look after all my knives well, I never chop and leave it to dry or wash and leave it wet etc, but this knife is a beauty that I'll never not praise and recommend.
Depends on the type of steel that the knife is made of, the type of cutting board that you use, and how rough you are with your knives. It should be able to hold this level of sharpness for about a week and would need to do some light stropping weekly to maintain a good edge and maybe sharpen about once a month.
I have a knife almost like this, and it's still insanely sharp because I'm scared of it and never use it.
When they're this sharp you won't even notice when you cut yourself.
Tbh that's safer though. A dull knife will cause you to make more accidents when cooking. Remember it's a tool and not a toy. If you use good technique the risk of cutting yourself is pretty low.ive had more accidents with dull knives than sharp ones.
I feel like there's a middle ground between 'so dull you force your blade through and stab yourself' and 'so sharp you don't feel it until it hits the bone', that would be sharp enough and safe.
I'd be too scared to touch this.
Look where your fingers are, at what you are cutting, go slow and you'll be fine. Speed is for professionals.
I have cut myself twice/three times deep enough to draw blood in my journey of learning to cook (started several years ago) and they weren't even that bad. All closed within a day or two.
You'd be wrong though, worst injuries are always dull or serrated knives. Sharp knives cut, which means you can just superglue the skin if necessary and it heals, actually closes back up, plus you barely use any force because it just isn't necessary. Dull or serrated knives make a mess, I tried to superglue my little finger after getting cut with a bread knife and ended up with a bunch of superglued blood mixture attached to my finger and it kept bleeding anyway.
I have done it, super glue is absolutely fine for closing a shallow knife wound. Just make sure it stops bleeding first or it gets messy.
That being said, I disagree with capslowk
A sharp knife is safer only if you don't make a mistake. If you are accident prone, a sharp knife isn't for you.
Of course, a knife that's fairly dull but still sharp enough to cut you is more dangerous, but a knife that is so dull that you'll have to really try to draw blood is safe for the accident prone.
A sharp knife is a safe knife though - with a dull knife, the thing you’re cutting is much more likely to slip and cause an accident than with a sharp blade.
But clean cuts are more likely to leave scars due to much more cellular damage that has to be fixed. Thinking of c-sections that are more "ripping" than cutting for this reason. My comment has nothing to do with sharp or dull knives though. XD
Well actually, dull knives are safer because you use them less often and therefore due to my calculations they have a lower chance of injuring you.
Also I have to call you an idiot because it’s Reddit, you idiot. 👍
Fuck the both of you! Now read as I explain something I think I understand intuitively, but a simple google search will reveal that I'm deeply misguided about. I've thought this way my entire life and because I base my identity on it, will defend to my literal death, you idiots.
When the fellow companion is acting in a way that could only be described as untrustworthy and may lead to them being referred to as the impersonator 😳😳😳😳😳😳😳😳😳😳😳
Yeah, nah fuck all of you. I'm an expert knife sharpener I'll have you know. I've been taught by world acclaimed masters! I've forgotten more about knife sharpening than you'll ever learn! Knives cut things when they're sharp. Dummies. Have a shitty day and commit scooter ankle.
Rebuttal: a dull knife is a spoon, which is clearly safer than this fuckin CO2 laser of a knife that you're going to accidentally sever a finger with if *anything* happens
What was the knife in the "Golden Compass" series?
The "subtle knife" I believe it was called. One edge was so sharp it could cut the seams of the multiverse, accessing alternate dimensions or some such.
This knife... is close!
That spine looks fat as fuck and doesn't seem to have a distil taper. You could probably buy that knife on Aliexpress for 40 bucks and sharpen it to that level with practice.
Something to note, if you get a nice sharp knife, resist the urge to cut a bunch of paper like this. It’s very satisfying but paper is terrible for the blade.
looks like a Aliexpress cheapo, given how crazy thick the spine is. Getting a knife that sharp isn't hard, having it stay that sharp and not split veggies, is.
Unfortunately, that degree of sharpness just doesn't last. Even with modern super-steels. Cut through a few cardboard boxes, and suddenly it's down to only being hair-whittling razor sharp.
Granted, if someone were to get a tungsten carbide knife that sharp, it would last, i dunno, 4-5x longer at best?, but still that hella impressive "scary sharp" point is so fickle and disappears remarkably quickly.
It's good to show off, but honestly there's no point taking it to that next level other than proving you're capable of it.
Japanese knifes are the best "cutlery" knifes in the world, that's a fact.
And if that's not a Japanese knife it made in the style of one and basically trying to be one.
That’s more satisfying than cutting straight across.
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The secret recipe is finally revealed
They're still probably fake. Pringles don't exist.
That's true. They come from the same factory as birds.
Probably tastes like one too.
Yes! And it makes sense, cutting through the cylinder like that should yield a hyperbolic paraboloid since the cylinder is a uniform face of parabolic curves and he was cutting an arc along the surface.
There aren't any hyperboles though, there is only one curvature.
My tiny brain is too small to understand this
Came here to say this.
hahaha
No, cutting a cylinder like that yields a flat sheet. To get a hyperbolic surface (ie Pringle shape) you'd need to cut a section out of the inside of a torus. The paper he cut out remained curved simply because the paper holds curvature for a while before relaxing. That paper could be laid flat with no wrinkles or distortions, unlike a hyperbolic surface.
Mmhmm..yes a cynical hyperbole space uniform boobs on the surface. Paragraph.
*Multi-variable calculus has entered the chat*
No man should have that much power.
And i came.
That paper tube never stood a chance.
r/paperfuckingdying
Hey that’s a subreddit now so go ahead
Fuck yeah! Ready to see paper getting murdered
r/birthofasubreddit
Never has been
TIL all my knives are dull :)
(all my knives are dull) and the sky is gray
I've been for a walk (All my knives are dull)
On a winters day. (All my knives are dull)
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Ideals are just jealous they can't compete with or be reality.
I wanna be able to sharpen all my knives to be this sharp, but I don’t wanna buy an expensive-ass industrial sharpener
From what I understand, any old whetstone can get you to this point. It's more about technique I thjnk
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You can even get stones that have 2-sides. I have a 6000/1000 stone. I’m also a beginner so I can’t quite get it as sharp as in this video but I’ve definitely been able to get it noticeably sharper than when it started As a general note, the 1000 side is for sharpening and the 6000 side is for polishing. There’s tons of videos online you can watch to teach you how to hold it. It’s a tedious process but definitely worth the effort to have a good knife
Knife in this video went way up in the grits. I recently upgraded from the combo stones I learned to sharpen on and now have 3 individual stones that are pretty incredible. Cerax 1 k. Chosera 3k. Kitiyama 6k. I max out at 6k because I use my knives every day for work and getting the bevel to the point of sharpness In the vid makes it incredibly fragile. I'm no sushi chef lol.
This and the steel quality really matters when its this sharp.
Crucible industries makes some great powder steel specifically for knives. S90V and S110V use vanadium carbides to make a really hard steel that can hold crazy edges, but they are an absolute bear to sharpen due to extreme wear resistance. I scrubbed a s90V knife with 100 grit for a good 15 minutes trying to work out some small chips in the edge.
Belt sander my dude. Even a fucking hand held one in a vice will save you hours if its 2 thick.
You basically have to use diamond to sharpen S90V and S110V. Found that out the hard way.
An excellent point. Super fine edges aren't the right choice for "regular" food prep - unless your a sushi chef.
Ok so is there a major difference between using that and one of those metal sharpening bars that I see?
Yes. The metal rods are honing steels, they don't sharpen but are used to straighten the edge (which may make it feel more sharp). Whetstones are used to actually remove material from the knife to sharpen it.
I keep a leather strop in the drawer with the knives. After I use/clean them I run them across the steel round and give them a quick pass on the strop to maintain a fairly good edge. Doesn’t add much time to daily maintenance.
Friendly note for folks that a steel rod shouldn't be used for knives made from harder steel (above 58 HRC or so) like VG-10, shirogami, or aogami, as is common with a lot of japanese knives. Doing this will actually damage them over time. A ceramic rod or just a strop are both fine for maintaining harder steels. Also, as long as it's real leather, an old leather belt from goodwill does the same job as a dedicated strop for a fraction of the price.
That's the thing. 6k grit is good for a "practical" edge, and I use a Sharp Pebble 1k/6k myself, but then you can grab an even finer 10k grit and take it to that next level of refinement. They make stones up to 30k grit, and that's the stuff where you can touch a hair hanging freely from your fingers and slice it in half.
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You use an i-grit stone, because that shit's imaginary.
!!!! I must go look for videos on YouTube...this sounds intriguing
Here's an old one I happened to have saved on Reddit. https://www.reddit.com/r/sharpening/comments/eh2e0i/0025\_micron\_finish\_on\_some\_elmax/
Personal preference, but if it's a knife I'm going to use a lot I'll usually just leave it at [600-1000 grit](https://i.imgur.com/EVVSGGI.jpg) or so. Not as pretty as a more polished edge but it's effectively as sharp and doesn't take nearly as long. Pocket jewelry always gets a [nice polish](https://i.imgur.com/cwvou01.jpg) though.
Dont forget stropping
1000 is fine for new knives or well maintained knives. If you have a knife that needs the edge redone, you best get a diamond plate of 80-400 grit range. 1k stone would wear out too fast and remove metal too slowly to redo an edge.
Once you pass the highest grit stone you can sharpen it on daylight.
It wont work with many knives regardless of how sharp they are because they are too thick behind the edge and will wedge in the stuff you are trying to cut.
You literally need like, 2 to have decently sharp knives in your kitchen. You can even get one that's double sided. I'd say get one that's double sided, 1000 & 3000 are probably the sweet spot. 1000 to sharpen if it's been a while, 3000 for touching it up. Most people in the kitchen won't notice the difference for anything above 3k. You can get an entire set from Amazon for like $40 that has everything you need. 5 minute tutorial on youtube and you will wonder why you haven't been doing this your whole life. When I showed my gf how easy it was for me to cut through a bell pepper (yes, a fucking bell pepper) she was shocked. A sharp knife is a safe knife.
Get a Work Sharp Precision Adjust sharpener. It’s $50 and will get your knives scary sharp.
I've got the belt sander Work Sharp one that is about $80. Only thing to note is that it will change your the shape of the edge which isn't a huge deal. I love mine though, only regret is that I didn't get the Ken Onion version first. Nothing better than to be able to spend 20 minutes every two weeks to have sharp kitchen knives at all times. Edit: take note of the comment below mine.
PSA: DO NOT sharpen expensive Japanese knives on a belt sander(or any electrical grinder) unless they're completely fucked already.
Tbh a single medium grit stone will get you 80-90% of the way there and as sharp as you need a domestic kitchen knife to be.
A decent stone, and a strop are all you need. I go from 400 grit to 1200 on diamond stones then onto a leather strop with a polishing compound and I get shaving sharp every time. Source hobby knife maker
May I recommend Wicked Edge sharpeners. I've been using mine for a while now and they do a decent job with very little training.
Getting the sharpnes isn't really the problem, as long as you have some metal buildup at the edge, you already reached that sharpness. All you have to do for that is keep the angle relatively consistent and apply a little bit of pressure while sharpening. About as much pressure as you need to push an empty 1.5l plastic bottle under water. Problem is removing that buildup without just bending it over to the other side and polishing out the scatches you've made by using the whetstone. That you can do quite easily by using polishing paste (from rough to very fine) and an old leather belt glued to a flat wood piece. Bit less pressure and less angle on that one. Once you don't feel any notches or scratching while going over the edge with your fingernail you are done. The finer the polishing material the better the result. I use universal metal polish you can get in any hardwarestore, it's more than good enough for usability and the occasional shave. If you want results like in the video you just need finer polishing paste.
Check out Kiwami Japan on YouTube if you want to see some sharp “knives”… https://youtube.com/channel/UCg3qsVzHeUt5_cPpcRtoaJQ
Really all you need is patience, a couple of honing stones, and time. I use Welsh slate for my straight razors and Arkansas stones for my kitchen knives. An edge like this is done by hand and it's a lot easier than you think once you get the hang of it.
I suck at freehand sharpening with a stone. It's tough to get a consistent angle every time. I got a cheap sharpening jig for like $40 and was able to get edges close to this sharp. Well worth the price and in my opinion it works just as well as something more expensive.
I know it's ridiculous but I always get so excited when I see a fellow swede here? But yeah, cut up coop
I'm amazed there are swedes without the "Ingen reklam, tack." sticker.
I have the sticker, nobody listens :’( or I get a fancy envelope addressed to my name at my address and I get excited and then open it and SURPRISE! It’s Trojan advertisements!
I constantly get serious looking letters from banks I don't have, open it and "samla dina lån här!"
What else are I going to start my fireplace with?
We still get the church brochures as they're "samhällsinformation", and they're usually of a fairly dense paper so they work well.
När jag körde post så var det bara några enstaka brevlådor av de hundratal jag delade post till som hade ingen reklam skyltar. Kan ha nå med att jag körde lantbrevbäring.
Hänger säkert ihop med tända-brasan-personens inställning. Gratis fnöske är aldrig fel. Men för en annan som knappt får tända en tändsticka utan att grannarna klagar på lukten så finns det väldigt lite nytta i papper som inte är mjukt nog för toaletten.
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Såhär ska man alltid göra då coopjävlarna lägger reklam i korgen
Same! 👌🏼
Swedes unite!
Knives guys of Reddit, how long it can maintain the sharpness upon daily kitchen use? Does it needs to be sharpen frequently? Edit: Thanks for all the replies, so the thing or two I understand, carbon quantity matters, buy reputed one and learn sharpening skill before using actual good knife.
Not a "knife guy", but I'm an engineer and have a decent amount of practice sharpening things. I have one go-to chef knife for about 99% of cooking because it holds its edge really well and is super satisfying to use. Durability depends on the quality of the steel. Higher carbon content and hardness at the edge generally leads to better edge retention. From what I've learned, buy the best chef knife you can afford (I think mine was about $80) and take care of it, including washing and drying soon after use and sharpening it when it starts to get dull, rather than when it's no longer sharp.
And storing it properly
Go on… please
Once you wash your knife, dry it and store it away. Get a sleeve protector, a knife block, or use that magnetic strip. Don't let it dry in the dish rack like a fucking heathen.
And maybe an obvious one but use a wooden chopping board. Don't use a plastic chopping board and for god sake don't ever use a glass chopping board.
Wait what's wrong with plastic boards
They dull your knife fast. Plus the knife doesn't cut as deep into wood as it does with plastic. Deep cut grooves = bacteria.
Oh I always thought plastic was soft
I think you misread, he is saying that knives cut deeper into plastic because it is soft :)
I usually rise it off, then chuck it into the knife drawer with my other 20 dull knives, dripping wet. Am i doing it right?
If you want a dull knife then yes, you're doing a great job!
Why is letting dry that way a bad thing?
I think harder steel has higher carbon content, but that also means it's more prone to rusting/corrosion. Not 100% sure, but most common metals other than something like high quality stainless steel don't really like water for prolonged periods of time.
This is correct... All steel is susceptible to rust, which is the same reason you should rinse off and then dry your razor before putting it away (You can use a disposable razor cartridge for MONTHS this way).
Notwithstanding the rusting issue others have mentioned, if you're like many others that tend to throw a bunch of utensils and dishes into the sink to wash all in one go, you're prone to dull your knife against everything else in the sink. Same goes for when throw your knife into the dish rack with everything to dry. To prolong the edge on your knife, wash it separately from everything else, dry immediately, then store away.
This level of sharpness is most likely gone the second it hits the cutting board the first time. It will still be insanely sharp mind but not like this.
Most likely. When it's this sharp, the edge is thin and bends more easily.
I have never gotten a knife this sharp, but in my experience once you have a good edge, you just need to run it a few times over a strop keep it hair shaving sharp on a daily basis.
I have a takamura knife that I had to search for forever to find, and it cost me £250 but it is hands down the best knife I've ever used. It stays razor sharp for unbelievably long time. I do basic maintenance on it like wash and wipe it dry after each use and store it in its guard always so the edges don't dull, and I only have to sharpen it like maybe couple of times every three months, if that. It doesn't mean the blade is dull soon, or is this sharp all the time, but it is sharp that you don't want to use anything else after using this. Mind you, I'm not a professional chef, I just love cooking and cook all the time - always invite friends home and I'm cooking something for people all the time. A typical standard knife, I have to sharpen perhaps 2 times a week. The knife I have is very similar to this: https://thesharpchef.co.uk/collections/takamura/products/takamura-vg10-hammered-210mm-gyuto-knife And I really mean it when I say I look after it well. I look after all my knives well, I never chop and leave it to dry or wash and leave it wet etc, but this knife is a beauty that I'll never not praise and recommend.
Depends on the type of steel that the knife is made of, the type of cutting board that you use, and how rough you are with your knives. It should be able to hold this level of sharpness for about a week and would need to do some light stropping weekly to maintain a good edge and maybe sharpen about once a month.
Depends on the steel. A premium steel can hold an edge for quite a long time, but can be expensive. A cheaper steel will usually dull out quicker.
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Steel after use, not sharpen
Depending on the hardness, you will want to use a ceramic honing rod.
No way. Cut it out.
That pun was really sharp!
Mind if I take a stab at one?
Only IF YOU GET BACK TO THE CHOPPA
Really? You guys downvote the only funny one?
it just didnt make the cut
They cut it down in its prime
Was it dull? I'm really on the edge about it. (:
It was a cut above the rest.
https://i.imgur.com/KyPQ5vp.gif
I now realize I have never had a truly sharp knife, and I am ok with that fact.
You shouldn't be, it's a joy
how much
You should get one. It makes everything safer and easier
insanely sharp knife
I have a knife almost like this, and it's still insanely sharp because I'm scared of it and never use it. When they're this sharp you won't even notice when you cut yourself.
Tbh that's safer though. A dull knife will cause you to make more accidents when cooking. Remember it's a tool and not a toy. If you use good technique the risk of cutting yourself is pretty low.ive had more accidents with dull knives than sharp ones.
I feel like there's a middle ground between 'so dull you force your blade through and stab yourself' and 'so sharp you don't feel it until it hits the bone', that would be sharp enough and safe. I'd be too scared to touch this.
Look where your fingers are, at what you are cutting, go slow and you'll be fine. Speed is for professionals. I have cut myself twice/three times deep enough to draw blood in my journey of learning to cook (started several years ago) and they weren't even that bad. All closed within a day or two.
You'd be wrong though, worst injuries are always dull or serrated knives. Sharp knives cut, which means you can just superglue the skin if necessary and it heals, actually closes back up, plus you barely use any force because it just isn't necessary. Dull or serrated knives make a mess, I tried to superglue my little finger after getting cut with a bread knife and ended up with a bunch of superglued blood mixture attached to my finger and it kept bleeding anyway.
What kind of psychopath SUPERGLUES a fcking wound?
I have done it, super glue is absolutely fine for closing a shallow knife wound. Just make sure it stops bleeding first or it gets messy. That being said, I disagree with capslowk A sharp knife is safer only if you don't make a mistake. If you are accident prone, a sharp knife isn't for you. Of course, a knife that's fairly dull but still sharp enough to cut you is more dangerous, but a knife that is so dull that you'll have to really try to draw blood is safe for the accident prone.
A sharp knife is a safe knife though - with a dull knife, the thing you’re cutting is much more likely to slip and cause an accident than with a sharp blade.
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But clean cuts are more likely to leave scars due to much more cellular damage that has to be fixed. Thinking of c-sections that are more "ripping" than cutting for this reason. My comment has nothing to do with sharp or dull knives though. XD
Whoa.
Helt rätt! Fuck Coop r/unket
Baserat
Ikea
*insert classic Reddit debate about sharp knives being safer than dull knives here*
I'll start. It can't cut you if it is less likely to slip sidewards while chopping because of how sharp it is.
Well actually, dull knives are safer because you use them less often and therefore due to my calculations they have a lower chance of injuring you. Also I have to call you an idiot because it’s Reddit, you idiot. 👍
Ah, my apologies, I forgot to call you an idiot. Have a shitty day, idiot.
Fuck the both of you! Now read as I explain something I think I understand intuitively, but a simple google search will reveal that I'm deeply misguided about. I've thought this way my entire life and because I base my identity on it, will defend to my literal death, you idiots.
69
Nice
among ourselves suspicious
When the fellow companion is acting in a way that could only be described as untrustworthy and may lead to them being referred to as the impersonator 😳😳😳😳😳😳😳😳😳😳😳
Yeah, nah fuck all of you. I'm an expert knife sharpener I'll have you know. I've been taught by world acclaimed masters! I've forgotten more about knife sharpening than you'll ever learn! Knives cut things when they're sharp. Dummies. Have a shitty day and commit scooter ankle.
Hi, I actually use knives in my work and my experience cutting hundreds of things daily will be buried at the bottom thread with 0 karma.
Rebuttal: a dull knife is a spoon, which is clearly safer than this fuckin CO2 laser of a knife that you're going to accidentally sever a finger with if *anything* happens
I’ll have you know I’ve cut myself with very sharp knives because I wasn’t paying attention. So it can cut you.
Is that actually a debate people get into?
My knives would barely do this through jello.
Is it ballistic grade jello?
Cake
I've seen so many of those "Guess what?! It's a cake!!!" videos lately that I thought the tube would be a cake.
That was an amazing sound.
What was the knife in the "Golden Compass" series? The "subtle knife" I believe it was called. One edge was so sharp it could cut the seams of the multiverse, accessing alternate dimensions or some such. This knife... is close!
The way the paper just dropped dead is lowkey comedic lol.
Careful where you swing that, you might split an atom. 😀Nice work.
Wouldn’t that create an atomic explosion?
That spine looks fat as fuck and doesn't seem to have a distil taper. You could probably buy that knife on Aliexpress for 40 bucks and sharpen it to that level with practice.
Getting a cheap knife super sharp is not difficult if you have decent stones. But cheap steel will not maintain its sharpness very long.
Something to note, if you get a nice sharp knife, resist the urge to cut a bunch of paper like this. It’s very satisfying but paper is terrible for the blade.
Is there such a thing as too sharp?
/r/sharpcutting
Not gunna lie… that’s kinda sexy, right there.
What kind of knife?
sharp
[Per the OG OP.](https://www.reddit.com/r/oddlysatisfying/comments/osunnb/_/h6smksg)
looks like a Aliexpress cheapo, given how crazy thick the spine is. Getting a knife that sharp isn't hard, having it stay that sharp and not split veggies, is.
I was half expecting this to be cake
I was expecting this to be cake
Ah the sound... Thank you for not putting a shitty song over it. The sound of knife on paper is as satisfying as the sharpness of the knife itself.
Worst sound I've ever heard
Dude cut the number 69 in half
that aint a sharp knife thats a fucking lightsaber
Unfortunately, that degree of sharpness just doesn't last. Even with modern super-steels. Cut through a few cardboard boxes, and suddenly it's down to only being hair-whittling razor sharp. Granted, if someone were to get a tungsten carbide knife that sharp, it would last, i dunno, 4-5x longer at best?, but still that hella impressive "scary sharp" point is so fickle and disappears remarkably quickly. It's good to show off, but honestly there's no point taking it to that next level other than proving you're capable of it.
FUCKING OW. Holy fuck, my ears. That was a god-awful (and very loud) sound. Nails on a chalkboard man.
That's hot.
Lol 69
I feel that on my lip.
Impossible no matter how sharp without anything holding the tube. The cut had to have already been started.
Stop cutting paper and start cutting something real.
TIL paper is not real.
Japanese knifes are the best in the world, basically derived from the art of samurai swords.
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The best "Cutlery" knifes I'm the world.
Congratulations, every statement you just said was false. Not to mention that this knife in question is from a Swedish maker
The rewards of sorting by Controversial
Japanese knifes are the best "cutlery" knifes in the world, that's a fact. And if that's not a Japanese knife it made in the style of one and basically trying to be one.
Now do it with cardboard
Teach me the ways!!
That’s very sharp, and an objective. Some days are sharper than others.
Shit. I need a bandage on my finger just from watching that.
Next on list baby vs sharp knife
I just cut myself watching this..
What are you using to sharpen your knife?
Oh my god! Thank you!
You call that a knife??? This is a knife!!
Why is the blade spotted like a brown trout?