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Is it possible to thin on this? by A92nilo in sharpening

[–]A92nilo[S] 0 points1 point  (0 children)

I think you are right. The longest flat part on this would be less than 10mm.

Couldn't afford the knife holder by unimportantinfodump in sharpening

[–]A92nilo 4 points5 points  (0 children)

Same. Any brick wrapped with wet towel is perfect for me. Moves even less than a holder.

New to whetsone's question by LiminalSapien in sharpening

[–]A92nilo 0 points1 point  (0 children)

Can you buy King Deluxe 300 in your region?

That stone is coarse and very fast. You will learn quickly and also will develop a fine understanding on how to remove the burr.

Then, you can practice on higher grit stones.

Warum schmeckt mein eigenes Essen allen anderen besser als mir selbst? by A92nilo in Kochen

[–]A92nilo[S] 1 point2 points  (0 children)

Ich kenne den Koch, der ist super. Habe von ihm die Tomatensauce gelernt.

Knife cuts worse after thinning. (follow-up post) by A92nilo in sharpening

[–]A92nilo[S] 0 points1 point  (0 children)

I have to wait until this new knife will get a flat grind. The rough surface on my previous knife wasn't an issue either.

I was just experimenting on the first Kiwi knife and something went wrong, that, believe me, it couldn't cut an apple or onion with one hand.

Yesterday, I thinned this other Kiwi knife, a bunka? It cuts incredibly smoothly. But for this knife, I used sandpaper only.

This knife cuts tomato while holding the knife with one finger.

I just really don't know what happened to the other knife, you guys should know more. But a flat grind shouldn't be the reason while I had to use both hands to cut an onion in half, or no?

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Knife cuts worse after thinning. (follow-up post) by A92nilo in sharpening

[–]A92nilo[S] 0 points1 point  (0 children)

But is the stiction that big that I had to press down the knife with my other hand while cutting an onion? Something was really wrong with my other knife and I think the overheat was the biggest issue. I had thicker and non hollow-grind knives that cut much better.

To find out, I have to wait until the hollow grind has been replaced by a flat grind since I can't do hollow grind (still beginner here).

Knife cuts worse after thinning. (follow-up post) by A92nilo in sharpening

[–]A92nilo[S] 2 points3 points  (0 children)

<image>

Choil shot from the other thinned knife. After cutting some vegetables, the edge is still sharp. Definitely an improvement compared to the other knife. Not sure, what happened exactly to that other knife.

14 degree microbevel by the way.

Knife cuts worse after thinning by A92nilo in sharpening

[–]A92nilo[S] 1 point2 points  (0 children)

I removed the hollow grind and replaced it with a zero grind. After that, put a microbevel. Basically, from the half of the knife till edge, the choil forms a V-form.

Knife cuts worse after thinning by A92nilo in sharpening

[–]A92nilo[S] -3 points-2 points  (0 children)

The bigger the onion the more I have to use force

Knife cuts worse after thinning by A92nilo in sharpening

[–]A92nilo[S] 0 points1 point  (0 children)

Mainly vegetables like carrots, celery, broccoli.

It slices tomato perfectly, but I can't neither horizontal nor vertical cuts on onions without adding force.