Last edited:
Knife Sperging - Chef Tony approved
- Thread starter Mushroom Soup
- Start date
Can't even embed a yt vid lmao nigger
someone recommend to me a good knife to cut this idiot's throat
My dick is very sharp.
Bob Loveless Dixon Fighter.
- Highlight
- #6
I just bought a new knife today.
Black Tusk Rappel SD. D2 steel, liner lock, flipper opener. Fits nice in the hand, sharpest factory edge I've seen on a knife (and I've bought my share), and reasonably priced at about 75 CAD. The clip isn't reversible but it's in the position that I prefer so that's not an issue for me. I was going to buy a Kershaw but this was still in my price range and felt more rugged than the Kershaws (although they are a nice knife) . Now, as for sharpening:
Cheap (16 CAD) , portable, durable and extremely effective. I've tried many different sharpening methods, was trained how to do it properly with stones in a butchery, but this is hands-down the best solution I've found for keeping a proper edge on a knife. I've brought rounded blades back with a few minutes of work many times with this. Length of the blade doesn't matter, neither does the profile or angle. I generally give my work knife a light touch-up a few times a week before it starts really dulling and that only requires a couple of gentle passes. It will absolutely chew away cheap steel on you, but at least your cheap knife will be sharp. Like any sharpening method that relies on the user to control the angle it does require a bit of skill to use it well but you can practice on a shitty old kitchen knife or two to get the hang of it.
A good knife is nice to have but it's fuck-all if you can't keep it sharp easily. Learn to keep an edge on a $15 special before you waste any money on an expensive knife. And.. Uhh.. Don't cut your fucking fingers off, I guess.
Black Tusk Rappel SD. D2 steel, liner lock, flipper opener. Fits nice in the hand, sharpest factory edge I've seen on a knife (and I've bought my share), and reasonably priced at about 75 CAD. The clip isn't reversible but it's in the position that I prefer so that's not an issue for me. I was going to buy a Kershaw but this was still in my price range and felt more rugged than the Kershaws (although they are a nice knife) . Now, as for sharpening:
Cheap (16 CAD) , portable, durable and extremely effective. I've tried many different sharpening methods, was trained how to do it properly with stones in a butchery, but this is hands-down the best solution I've found for keeping a proper edge on a knife. I've brought rounded blades back with a few minutes of work many times with this. Length of the blade doesn't matter, neither does the profile or angle. I generally give my work knife a light touch-up a few times a week before it starts really dulling and that only requires a couple of gentle passes. It will absolutely chew away cheap steel on you, but at least your cheap knife will be sharp. Like any sharpening method that relies on the user to control the angle it does require a bit of skill to use it well but you can practice on a shitty old kitchen knife or two to get the hang of it.
A good knife is nice to have but it's fuck-all if you can't keep it sharp easily. Learn to keep an edge on a $15 special before you waste any money on an expensive knife. And.. Uhh.. Don't cut your fucking fingers off, I guess.
I think OP means knives for food preparation
I want to get a set of those ceramic knives one of these days, apparently they can take an insane edge and last forever until you do something fucking stupid with them
I mean any knives, doesn't matter what kind.
Where the fuck else would I put it
I saw "knife" and "sperging" and went from there.
Opinion of ceramic knives in general?
They're awful. You can't sharpen them and they're very fragile. They have no flex and chip when you look at them wrong.
They're pretty much just paper plates
I have both knives and swords. I don't know really what else to say besides I never have to look far to cut something.
Huh, so much for that then. I was having people tell me that "it's ok that you can't sharpen them, they never need it lol" and I was
but if it sounds too good to be true...
they'll hold and edge longer than a steel knife without sharpening, but steel knives arent that hard for a very good reason. A steel knife could be heat treated in a way which would give it the same edge retention and hardness but it's too brittle to be of any real use.Huh, so much for that then. I was having people tell me that "it's ok that you can't sharpen them, they never need it lol" and I was
Knives made of very hard steel are generally reserved for people with very good knife skills and novices should stick to softer steel knives. Softer knives dont chip as easily and sharpen easily too.
If you want to invest in something, I suggest a whetstone and a bit of your time. Even a cheap knife can usually be sharpened into a good tool with practice.
EDIT: If it sounds too good to be true it probably is.
I have a set of really nice Shun knives I bought over a decade ago. They're the best I've ever owned and were totally worth the cost.
Similar threads
- Poll
Because everyone's always gotta play a psychologist
