since y’all were bitchin about the last one
(any annoyed responses I give are sarcastic and I’m not actually frustrated)
So the main issue with double sided whetstones is that as you use any whetstones they “dish”, so if you use both sides it ends up being way harder to keep them flat. The “combo” stones tend to be lower quality in general as well
You’re usually better off getting a normal stone, then sharpening using only one side of it. A decent 1000 grit alone is good for sharpening undamaged kitchen knives. Don’t need a strop or a super high grit stone or anything you can just do stropping passes right on the same stone. But overall it’s not really that serious, people who know what they’re doing can sharpen knives with like a rock from the woods
OH MY FUCKING GOD HERE
STONE USE YOUR IMAGINATION PRETEND ITS A WHETSTONE
A NEW HAND TOUCHES THE BEACON
MERIDIA’S BEACON FROM ELDER SCROLLS AHHHHHHHH
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Why would it be harder to keep them flat? Regardless of one-sided or two sided, you should be giving your stone a few passes with a flattener before sharpening.
The headache is just if the opposite side is dished, since the stone has to rest on it while you’re working on the active side. If you’re flattening every time anyway then it’s not all that bad. My assumption is that people aren’t haha
I just bought a whetstone for my knives, any advice? I’m gonna try sharpening in a few weeks
nope. never used one
I’m sure someone more experienced will say this is awful, but I found this video to be pretty handy to watch.
Hope it helps!
thank!
It’s way easier than people make it out to be, unless you’re chasing very specific things. Like, if you want to literally split a hair in two, expect to spend time refining your techniques.
Otherwise? You’re rubbing metal on a rock. You can sharpen a knife on a brick and get a damn sharp edge on it in five to ten minutes, no bullshit, no hyperbole.
There’s two things that matter: burrs and removing burrs.
What’s a burr?
When you rub a knife against a rock long enough, the very tippy edge is going to roll over a tiny bit. That’s a burr.
Once you get one all along the edge, flip that sucker and do it on the other side until a new burr forms. Boom! First thing done.
Now you have to remove that burr and finish up the edge. Use real gentle pressure and alternate sides on the same stone you just used. Lift the back of the knife a teeny bit higher than when you were grinding it before.
Do this maybe five times each side, then check the edge. Most types of steel, you should be able to make a clean slice in a piece of paper. If it can’t, give it a few more passes and try again.
If you raised a burr in the first place, you’ll get rid of it fairly quick, so if you’ve hit maybe twenty passes trying to remove it, chances are you didn’t raise a burr, you just thought you did. No biggie, they can be hard to see or feel sometimes. Particularly with really hard steels. Might have to go back and try again.
However, there’s a nice little trick to help. Get a sharpie and mark that edge. When you’re grinding, if you’ve got an angle close to what’s already there, you’ll remove the ink and know youre on track. If there’s a band of ink left at the edge, you’re too shallow. Ink left towards the back, too deep.
Truth is, for a useable edge, it doesn’t matter what the angle actually is, only that it’s fairly consistent along any straight sections. Yeah, the more acute the angle, the better it’s going to work for some tasks, but a morr obtuse one has benefits too. So don’t worry about nailing some arbitrary angle. That’s for later, once it becomes a hobby as much as a tool maintenance task.
Legit, while you can get fiddly with sharpening and fine tune a given knife to be better at specific tasks, that’s optional. You can take a crappy knife, run it over a crappy stone and cut things. That’s what matters; that it works. And the learning curve to get to where it works isn’t huge.
You are going to find all the info you want on YouTube, but one thing most people don’t mention is that make sure the ergonomics of your working station are good. The worst part about sharpening knives is the shoulder and back pain from bending over on a kitchen counter. See if you can use a table and chair to sharpen instead. To avoid making a mess, put your Whetstone on a large baking tray.
I watch outdoors55. https://youtu.be/uwlWVmUEsH8
Despite the name there’s really no outdoor content. It’s him in his garage sharpening knives and reviewing stones and systems.
I will say that despite how he shows it is easy, I’ve never achieved the skill to do it effectively. I 3d printed a guide to hold the angle and can now sharpen my kitchen knives
it sounds like freehand takes a lot of practice!
Whetstones are fine but keeping the blade at the right angle for so long takes practice and it’s not worth the results. Get a knife sharpener and let it hold the knife for you while sharpening. I picked up an electric sharpener and never looked back. It’s loud but quick, exactly what I would expect from an angle grinder on rails.
<3
Those are the biggest stones on the planet (next to the ones dangling between my legs).
Or that’s a tiny knife. Like the one hanging between my legs.
Instructions unclear: dick is shredding my undies because the tip is now a chisel
