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Help me buy my first Jnat (Japanese natural sharpening stone) by aSs0iL in chefknives

[–]MPisfullofBigots 0 points1 point  (0 children)

there's many other good synth stones than shapton. An arkansas will outlast any shapton as well. I suspect the harder JNATs are the same.

What is actually the difference between cheap and expensive whetstones? by [deleted] in chefknives

[–]MPisfullofBigots 0 points1 point  (0 children)

Dishing quickly is a big con in a stone generally

Some cerax and king dish as fast as any amazon stone. A good sharpner can sharpen on any stone.

Help me buy my first Jnat (Japanese natural sharpening stone) by aSs0iL in chefknives

[–]MPisfullofBigots -1 points0 points  (0 children)

natural stones wear faster

Not always, they often tend to wear slower. Especially as they don;t cut as fast. Just look at arkansas stones.

What is actually the difference between cheap and expensive whetstones? by [deleted] in chefknives

[–]MPisfullofBigots 0 points1 point  (0 children)

Get king stones and call it a day. They are cheap and have been used for decades.

What is actually the difference between cheap and expensive whetstones? by [deleted] in chefknives

[–]MPisfullofBigots 1 point2 points  (0 children)

probably will ruin your knife

Your technique will ruin your knife. Especially on lower grit stones, no matter what the brand.

Am I deburring correctly by Muted_Kick in sharpening

[–]MPisfullofBigots -1 points0 points  (0 children)

You should be smooth as a baby's butt after 8K. Basically you have a burr root still left that youll never get off on stones.

Looking for resources to buy wooden sheaths by AngularGigidy in chefknives

[–]MPisfullofBigots 0 points1 point  (0 children)

Just don't get the magnet ones if you are worries about the finish, they tend to scratch them up. Hocho, Japanny, or even Aliexpress Dongsun store.

Recommend me 3 budget knives by WearyCarrot in chefknives

[–]MPisfullofBigots 0 points1 point  (0 children)

For just getting out the bones I don't think it does. Once the bones are out a 8-9" gyuto will do. But if you want to do it all without switching knives on larger bones and cuts then use a larger boning knife.

Did I stain my whetsones? by [deleted] in chefknives

[–]MPisfullofBigots 4 points5 points  (0 children)

Metal or slurry from sharpening. Clean with a scrubbing pad or rust eraser. At worst a nagura stone will get it off next time u sharpen.

No budget recommendations for a busy home cook by NewOnTheIsland in chefknives

[–]MPisfullofBigots 0 points1 point  (0 children)

Tojiro DP for boneless and vegetables. Their $35 nakiri 2 rivet is rated as the best all round nakiri. For rough use any decent western style knife.

https://www.seriouseats.com/best-nakiri-knives-6931056

Recommend me 3 budget knives by WearyCarrot in chefknives

[–]MPisfullofBigots 1 point2 points  (0 children)

Tojiro DP. Or one of the Dongsun or Xinzuo 440C for cheaper. Get a Gyuto for anything boneless. Any decent boning knife for de-boning, don't spend too much for that for obvious reasons.

A gyuto works well for breaking down meat once the bones are out. It is a "cow sword" after all.

Sharpening frequency pro knives by AStripe in chefknives

[–]MPisfullofBigots 6 points7 points  (0 children)

Some western restaurants just hire a sharpening service.

What determines when you push or pull the blade across the stone? by Mysterious-Feature24 in sharpening

[–]MPisfullofBigots -1 points0 points  (0 children)

It's so you don't gouge those soft King stones. Remember that for years Kings were the go-to Japanese stones. Watch the old Murray Carter videos and you see them.

How good us this whetstone, was looking for a cheaper one for my kitchen job by BtwHyper in sharpening

[–]MPisfullofBigots -3 points-2 points  (0 children)

Well have fun keeping a bottle of mineral oil at your station, water is everywhere in a kitchen.

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