Whetstones require less effort than most commercial sharpening systems, and provide a better edge and more flexibility. But the point isn’t that you need to use a whetstone, it’s that you should be sharpening your knives.
I actually don’t use a whetstone any more because I found a couple of systems that work better for me, and because my main pocketknife uses steel that is too hard to be effectively sharpened with a whetstone. But they’re still very effective sharpening solutions for most knives. I use this cool system for day to day sharpening, and I use this belt sander when something has been seriously neglected, or I have a lot of knives to sharpen.
It needs a diamond rod or stone to sharpen it, yes. It’s not about manliness, it’s about function. Having a harder steel means that it retains an edge longer, and doesn’t require as frequent sharpening. There are potential drawbacks to steel that hard, such as increased brittleness, but that doesn’t matter for me because I’m not using it to strike anything, and don’t cut things that would cause the brittleness to become an issue.
As someone who washes his knives in the dishwasher (please, don’t hurt me), I think you’ve just inspired me to take better care of my knives. Think I might stop putting them in the dishwasher and hand wash them instead and get at least some kind of basic knife sharpening system. I’ve got a couple of knives that could use the little bit of extra care so I’m not struggling every time I need to use them.
That makes me so happy to hear! My sister took terrible care of her knives until after she cooked at my house and used my knives. She said that it was such a different experience that she went out and got a decent knife and sharpener the next day. My mother-in-law did the same thing.
That belt sander that I linked is stupid simple. You’d have to try to mess it up. Well, I guess if you don’t follow the instructions, or really lay into the grind a bunch of times you could mess it up, but it’s really simple if you read the instructions or watch the video. It’s super fast too. Like 2 passes and you’re done! If it’s completely dull then you’ll want to use 3-6 passes with each grit, but once it’s sharp then you can just use a honing steel before each use which takes like 5 seconds, and hit the edge with the fine grain sandpaper every few months.
When you push things around on the cutting board with the knife, use the back of the knife, not the blade. That alone will extend the life of your edge considerably. Then when you’re done, just wipe it off with soapy water, rinse it, dry it, and put it away. Since you’re cleaning it while it’s wet, the whole process takes like 30 seconds.
You don’t need an expensive honing steel. Even an Oxo or something should be sufficient for most knives.
If you don’t already have a good knife, then the Forschner knives are a great value for the money. I think they just go by Victorinox on Amazon (yes, the Swiss Army knife company). I’ve had their santoku for 20 years now and it’s still perfect.
If you want to get a superior knife, then the J.A. Henkels Zwilling Pro is an amazing knife for the money. This 7" chef’s knife is what I reach for 99% of the time. I like it a lot more than my Wüsthof knives. The length, balance, and handle shape are just about perfect for me. With proper care you can pass that knife on to your kids and it’ll last their whole life too.
Last but not least, you don’t need a full set. Almost nobody does. A good chef’s knife will cover most use cases. Add a paring knife, and you’re pretty much set. If you cook a lot then a long thin utility knife is nice for tomatoes, meats, and other soft things, but it’s not a necessity. A bread knife is a luxury for after you have the other knives I mentioned. A sharp chef’s knife will have no problems with bread.
I hope you enjoy your new superior cooking experience! It makes a huge difference.
Whetstones require less effort than most commercial sharpening systems, and provide a better edge and more flexibility. But the point isn’t that you need to use a whetstone, it’s that you should be sharpening your knives.
Oh good lord! Somebody hold me back!
Caught one! Lol.
I actually don’t use a whetstone any more because I found a couple of systems that work better for me, and because my main pocketknife uses steel that is too hard to be effectively sharpened with a whetstone. But they’re still very effective sharpening solutions for most knives. I use this cool system for day to day sharpening, and I use this belt sander when something has been seriously neglected, or I have a lot of knives to sharpen.
Lol, your knife is so hard you need extra tools to sharpen it? Weird brag. Very manly.
It needs a diamond rod or stone to sharpen it, yes. It’s not about manliness, it’s about function. Having a harder steel means that it retains an edge longer, and doesn’t require as frequent sharpening. There are potential drawbacks to steel that hard, such as increased brittleness, but that doesn’t matter for me because I’m not using it to strike anything, and don’t cut things that would cause the brittleness to become an issue.
As someone who washes his knives in the dishwasher (please, don’t hurt me), I think you’ve just inspired me to take better care of my knives. Think I might stop putting them in the dishwasher and hand wash them instead and get at least some kind of basic knife sharpening system. I’ve got a couple of knives that could use the little bit of extra care so I’m not struggling every time I need to use them.
That makes me so happy to hear! My sister took terrible care of her knives until after she cooked at my house and used my knives. She said that it was such a different experience that she went out and got a decent knife and sharpener the next day. My mother-in-law did the same thing.
That belt sander that I linked is stupid simple. You’d have to try to mess it up. Well, I guess if you don’t follow the instructions, or really lay into the grind a bunch of times you could mess it up, but it’s really simple if you read the instructions or watch the video. It’s super fast too. Like 2 passes and you’re done! If it’s completely dull then you’ll want to use 3-6 passes with each grit, but once it’s sharp then you can just use a honing steel before each use which takes like 5 seconds, and hit the edge with the fine grain sandpaper every few months.
When you push things around on the cutting board with the knife, use the back of the knife, not the blade. That alone will extend the life of your edge considerably. Then when you’re done, just wipe it off with soapy water, rinse it, dry it, and put it away. Since you’re cleaning it while it’s wet, the whole process takes like 30 seconds.
You don’t need an expensive honing steel. Even an Oxo or something should be sufficient for most knives.
If you don’t already have a good knife, then the Forschner knives are a great value for the money. I think they just go by Victorinox on Amazon (yes, the Swiss Army knife company). I’ve had their santoku for 20 years now and it’s still perfect.
If you want to get a superior knife, then the J.A. Henkels Zwilling Pro is an amazing knife for the money. This 7" chef’s knife is what I reach for 99% of the time. I like it a lot more than my Wüsthof knives. The length, balance, and handle shape are just about perfect for me. With proper care you can pass that knife on to your kids and it’ll last their whole life too.
Last but not least, you don’t need a full set. Almost nobody does. A good chef’s knife will cover most use cases. Add a paring knife, and you’re pretty much set. If you cook a lot then a long thin utility knife is nice for tomatoes, meats, and other soft things, but it’s not a necessity. A bread knife is a luxury for after you have the other knives I mentioned. A sharp chef’s knife will have no problems with bread.
I hope you enjoy your new superior cooking experience! It makes a huge difference.
https://www.bbc.com/worklife/article/20180727-mansplaining-explained-in-one-chart
Okay, bye.