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I'm not dull anymore. ..

henapple
henapple Posts: 16,025
in EggHead Forum
After "feeling and bleeding" from @SGH‌ knife in nola I knew I had to do something. After my brisket "slicing", er...mutilation I went and bought this.
image
No big deal. 3 sided whetstone. While egging the chili I went through my ultra cheap knife collection. My main knife is a Wustof chef's knife. I can actually chop celery instead of sawing it. On my first run my knives are so much better. I'll probably never own a Shun or a $300 sharpener but these will work now.
Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    You're a shining star!


    Brand? Cost? I'm leaning towards whetstones as well.
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  • henapple
    henapple Posts: 16,025
    Smith's tri-stone.. $27 but I think amazon has it cheaper. Probably a good entry level. I can punch butcher paper and slice it. Not @SGH‌ sharp but so much better.

    On a side note. Your wife is really nice. Had a great conversation on firearms in nola. You'd better toe the line dude.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SGH
    SGH Posts: 28,989
    @henapple‌
    Brother Apple send me your address and I will send you one of these courtesy of Exxon/Mobil. For sharpening the big breakers, nothing else even comes close. Nothing my friend. Address please sir.image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    You've got that right Tony.

    @sgh what is the grit level on that?
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  • Lit
    Lit Posts: 9,053
    @henapple‌ you can get a 1000/6000 grit king stone for $50. 6000 grit is enough to easily pop hair off your arm. There are alot of great videos on how to use a stone on chefknivestogo.com. My next purchase will be the shapton glass stones but they are fairly expensive which I don't mind but the flattener for the glass stones is several hundred. Glass stones don't need to be soaked so you can hone on the 6-10000 grit like you would a rod without damaging your knives or waiting 10 minutes to soak the stones. After the stone you should look into a strop. I bought a leather strop off eBay and glued it to a 3"by3" when I was learning to sharpen and it cost like $10 and it will also polish the blade and help keep the bur straight between honings.
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  • SGH
    SGH Posts: 28,989
    @Eggcelsior‌
    1500/3000. This is near perfect for breaking knives.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @SGH‌ you the man! $hi+ I've been using a fillet sharpener. :))
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,989
    @NPHuskerFL‌
    Thank you brother husker. PM me your mailing address and I will send you one courtesy of Exxon/Mobil my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • cazzy
    cazzy Posts: 9,136
    @SGH I'm interested to see you do a tutorial on sharpening. If the knifes are as sharp as they said they are, you're doing something right. It's something I want to learn for sure. If I could use something like that stone and not get a work sharp, I'm totally down.
    Just a hack that makes some $hitty BBQ....
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  • shtgunal3
    shtgunal3 Posts: 6,134
    All my knives are **** and dull as hell. I've never been able to sharpen a knife for anything.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    edited September 2014
    Work.....sharp. Awesomeness.
    Keepin' It Weird in The ATX FBTX
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  • cazzy
    cazzy Posts: 9,136
    The Cen-Tex Smoker said:

    Work.....sharp. Awesomeness.

    Okay you're selling me again Cen. That may be something I buy for the new house.
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,989
    edited September 2014
    @cazzy‌
    To attain the level of sharpness that my breaking knives had, I cut the factory edge off of the knives. Why? I regrind a semi-hollow ground 18-20 degree long tapered bevel on them. This produces a level of sharpness that is wicked to say the least. The sharpness of the knives has not been exaggerated at all. Everyone that touched them got cut. Looking back I really should not have let folks handle them due to safety reasons. One I put my preferred taper on the blade they become quite dangerous to handle. Everyone "thinks" that they can sharpen a knife until they pick up a knife that has been sharpened, tapered and reset. Only then do they realize what a truly sharp knife is. Henapple said it best: The knives will cut you by just looking at them. For the record- If anyone has Victorinox knives that they want a semi hollow grind on, I offer this service free of charge. Only on the big breakers though. I will not sharpen a boning/fillet knife to this level of sharpness for people. Why? It just to dangerous brother. Plain and simple.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    I do all my hollow grinding on a Baldor blade breaking machine.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • cazzy
    cazzy Posts: 9,136
    SGH said:

    @cazzy‌
    To attain the level of sharpness that my breaking knives had, I cut the factory edge off of the knives. Why? I regrind a semi-hollow ground 18-20 degree long tapered bevel on them. This produces a level of sharpness that is wicked to say the least. The sharpness of the knives has not been exaggerated at all. Everyone that touched them got cut. Looking back I really should not have let folks handle them due to safety reasons. One I put my preferred taper on the blade they become quite dangerous to handle. Everyone "thinks" that they can sharpen a knife until they pick up a knife that had been sharpened, tapered and reset. Only then do they realize what a truly sharp knife is. Henapple said it best: The knives will cut you by just looking at them. For the record- If anyone had Victorinox knives that they want a semi hollow grind on, I offer this service free of charge. Only on the big breakers though. I will not sharpen a boning/fillet knife to this level of sharpness for people. Why? It just to dangerous brother. Plain and simple.

    Okay, humor me as I'm very ignorant when it comes to knife sharpening. The stone that tony posted and the one that you did, I imagine there is more to it, right? Explain please. Do you need something to smooth it out after you get an edge on the stone? Strop?
    Just a hack that makes some $hitty BBQ....
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    18-20? That's weak sauce, homie. I roll 10-15°.

    Also, I didn't get cut as CT's designated brisket slicer.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    cazzy said:
    Work.....sharp. Awesomeness.
    Okay you're selling me again Cen. That may be something I buy for the new house.

    I'll sharpen mine tomorrow then mail it to you for a few weeks. Text me your address again. You will love it. My shuns are like scalpels. That reminds me- I owe somebody my CyberQ for a test run too. My kitchen is getting knocked down to the studs Monday so I won't be cooking for a month or so. Can't wait to get my new kitchen in. We are so due.
    Keepin' It Weird in The ATX FBTX
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  • SGH
    SGH Posts: 28,989
    edited September 2014
    @cazzy‌
    I use a Baldor Knife Blade breaking machine to cut the factory edge off of the knife. They come from the factory with roughly a 25 degree taper for safety reasons. However I like a real sharp knife as opposed to safety. One I recut the desired 18 degree bevel onto the blade I use the stone to keep it sharp. Pretty simple my friend. I will post pics of my Baldor in action for you. It will make things much clearer seeing it. All jokes aside, I recommend that people do not do this as the knifes honestly become dangerous. My biggest breaker when sharpened to it's potential on a 18 degree bevel will honestly remove a finger before you even realize that you got cut. I opened up something with these knives as everyone is now buying them. This may come back to haunt me if someone gets seriously hurt.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • cazzy
    cazzy Posts: 9,136
    The Cen-Tex Smoker said:


    cazzy said:

    The Cen-Tex Smoker said:

    Work.....sharp. Awesomeness.

    Okay you're selling me again Cen. That may be something I buy for the new house.


    I'll sharpen mine tomorrow then mail it to you for a few weeks. Text me your address again. You will love it. My shuns are like scalpels.

    That reminds me- I owe somebody my CyberQ for a test run too. My kitchen is getting knocked down to the studs Monday so I won't be cooking for a month or so.

    Can't wait to get my new kitchen in. We are so due.

    Aight...cool ****!

    Oh....what are you doing? We have a brand new kitchen and I already want to tear it down. Mainly because I want something like this:
    http://www.vikingrange.com/consumer/product/products/cooking/freestanding-ranges/viking-professional-5-series/60-w--5-series-ranges/60--gas-range---vgcc

    Mostly want a six burner with a flat top.

    Just a hack that makes some $hitty BBQ....
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    @sgh a dull knife is exponentially more dangerous than a sharp knife, every day of the week. With my knives, I need minimal pressure, basically the weight of the knife, to cut. Dull knives require more effort(sawing) which makes one grip harder with their guide hand and increases risk of injury since technique is compromised.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited September 2014
    @The Cen-Tex Smoker, I seem to remember talking about the cyberq with you. Was it me?
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  • SGH
    SGH Posts: 28,989
    I agree to an extent. But what I do to these breaking knives is down right wicked. They are sharp on a level that most people have never seen. I myself prefer them that way. But due to their extreme size and sharpness they pose a real risk to appendages.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,184
    cazzy said:
    cazzy said:
    Work.....sharp. Awesomeness.
    Okay you're selling me again Cen. That may be something I buy for the new house.

    I'll sharpen mine tomorrow then mail it to you for a few weeks. Text me your address again. You will love it. My shuns are like scalpels. That reminds me- I owe somebody my CyberQ for a test run too. My kitchen is getting knocked down to the studs Monday so I won't be cooking for a month or so. Can't wait to get my new kitchen in. We are so due.
    Aight...cool ****! Oh....what are you doing? We have a brand new kitchen and I already want to tear it down. Mainly because I want something like this: http://www.vikingrange.com/consumer/product/products/cooking/freestanding-ranges/viking-professional-5-series/60-w--5-series-ranges/60--gas-range---vgcc Mostly want a six burner with a flat top.

    we are doing everything. We had to go 5-burner induction because we don't have gas out here but I'm cool with that. The real good stuff is we are almost doubling the size of the kitchen and designing it the way know we use it. It's been a long time coming but we are excited about it. I'll take before and after pics. We will be able to do a flat top on the induction but not built in.
    Keepin' It Weird in The ATX FBTX
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  • cazzy
    cazzy Posts: 9,136
    The Cen-Tex Smoker said:


    cazzy said:

    The Cen-Tex Smoker said:


    cazzy said:

    The Cen-Tex Smoker said:

    Work.....sharp. Awesomeness.

    Okay you're selling me again Cen. That may be something I buy for the new house.


    I'll sharpen mine tomorrow then mail it to you for a few weeks. Text me your address again. You will love it. My shuns are like scalpels.

    That reminds me- I owe somebody my CyberQ for a test run too. My kitchen is getting knocked down to the studs Monday so I won't be cooking for a month or so.

    Can't wait to get my new kitchen in. We are so due.
    Aight...cool ****!

    Oh....what are you doing? We have a brand new kitchen and I already want to tear it down. Mainly because I want something like this:
    http://www.vikingrange.com/consumer/product/products/cooking/freestanding-ranges/viking-professional-5-series/60-w--5-series-ranges/60--gas-range---vgcc

    Mostly want a six burner with a flat top.



    we are doing everything. We had to go 5-burner induction because we don't have gas out here but I'm cool with that. The real good stuff is we are almost doubling the size of the kitchen and designing it the way know we use it. It's been a long time coming but we are excited about it. I'll take before and after pics. We will be able to do a flat top on the induction but not built in.

    That sounds exciting man! Looking forward to the pics! I'm such a food nerd. For the new house...I only care about the kitchen and my media room.
    Just a hack that makes some $hitty BBQ....
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  • henapple
    henapple Posts: 16,025
    Get a mancave kitchen biatch
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    SGH said:

    I agree to an extent. But what I do to these breaking knives is down right wicked. They are sharp on a level that most people have never seen. I myself prefer them that way. But due to their extreme size and sharpness they pose a real risk to appendages.

    I realize that, but my knives get sharpened to a more extreme degree(sharper). I haven't cut myself once since moving to them from old knives I rarely sharpened. Granted, my biggest knife is a 240mm gyuto so it's about 2/3 the size of your breaker. I understand the risk but that is solved with a quick warning and common sense.
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  • Legume
    Legume Posts: 15,938
    image
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • stemc33
    stemc33 Posts: 3,567
    henapple said:
    Get a mancave kitchen biatch

    I agree. I wanna see some diamond plated SS cabinets in that man-cave kitchen.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • henapple
    henapple Posts: 16,025
    Ouch...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Lit
    Lit Posts: 9,053
    Yeah most Japanese knives are in the 18 degree angle or less range. Sharpening to 3000 grit isn't bad but its not razor sharp by any means. Still sharper than most people are used to though. I used to stop at 6000 which will easily shave your arm but I got the hone American stripping system with 1 micron and a half micro stripping paste and a bovine leather strop for the final touch up. You can look at it in a lupe and see its a mirror finish. The half micron paste is 60000 grit. Also you don't need a machine to reangle a knife I have changed the angles on all my older cheap knives with a 1000 grit stone and they will easily shave your arm. Several years ago I called Bob Kramers shop to order a stone and the secretary was at lunch and he actually answered the phone. Of all the stones out there for the money he recommended the 1000/6000 king stone as the one to get and its only $50. I still use the same stone now a good 3-4 years later.
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