Can't shave!

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daveb said:
You've made a long list of assumptions here, each predicated upon the previous one being true. Have you given any thought to the possibility that you might be wrong?

I've gotten over the "Rickyness" of the OPs quest and do appreciate his determination and wish him well.

But.

He's asking what time it is and some are trying to teach him build a watch.
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You know what... I'm okay if I'm wrong. I'm okay if I'm giving more than was desired, but I doubt it, because time was put into asking the question. I just want to help someone who asked for help trying to learn to sharpen. If you've been down this road before, and don't want to repeat what you felt was folly, that's okay... It's not my first day, either. It's just a bad standard to set for a specialist forum, when anyone asks a question, and finds more abuse than help. It makes us look more like truly rank snobs, rather than passionate enthusiasts.

A lot of us build watches to know what time it is, because that's what it takes... We spend a lot of money on stones and knives to cook food that most people don't care what tools they use to make. We do. It's why we're on KKF. We like the details of the tools to make food.

Trying to get shaving-sharp edges, that are relatively easily obtained on many commonly used stones, isn't obsessive. Using a USB microscope helps to see what the eye cannot, when trying to diagnose problems, which - while geeky - is actually not a stupid thing to do. Other edge-tool enthusiasts do so commonly...

I don't find 'Ricky' (The well known YouTube influencer) to be any more of a credible source for quality info in the field of knives and sharpening than you do, but at the same time, anyone who says "Hey, I don't know how to do this... Please help me." is humbling themselves... It deserves some respect, and being humble - or at least circumspect - oneself in response. Not knowing and wanting to learn is a very good thing. One doesn't have to drop excrement from on high upon such people... The 'Ricky's' of this world end up teaching the next generation, so it behooves us to try to make sure they are educated. If this individual wants to be a YouTuber, great... I hope he tells the story of us being helpful, rather than us being the unpleasant elitists that we have possibly become.

We need new blood. We can't bully them if we want them to be part of the generation who appreciates nice things in the kitchen, and learns how to take care of them.

- Steampunk
 
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Hey guys!!! As a newbie to the forum I can attest that it’s a bit frightening to ask for the help I truly want. Maybe we can post a resource center of our own that has useful content (videos, etc....) for members to learn without needing to feel like dummies.
 
GoldCoastMitch said:
Hey guys!!! As a newbie to the forum I can attest that it’s a bit frightening to ask for the help I truly want. Maybe we can post a resource center of our own that has useful content (videos, etc....) for members to learn without needing to feel like dummies.
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Ask away with your questions man. People generally are very helpful. Some people gave him a hard time because of the youtube angle that he began with. I think when you come in not knowing anything and you are focused on teaching or showing yourself as very knowledgeable and qualified to give advice, it rubs people the wrong way and it's often hard to take that person seriously. The op is thick skinned though and can take some shots, which I think won some people over. But you don't want to be stiff necked 😉
 
kayman67 said:
It's all Ryky's fault with his wall of knives making people crazy.
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Although, when I look at Labor's post, he really does look like a bad a**. All you need is to have him holding to ks gyutos in an X, and you are talking Chuck Norris level.
 
GoldCoastMitch said:
Hey guys!!! As a newbie to the forum I can attest that it’s a bit frightening to ask for the help I truly want. Maybe we can post a resource center of our own that has useful content (videos, etc....) for members to learn without needing to feel like dummies.
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Since everyone comes here with a diffrent skill level, that becomes hard. Most of the time people here are very helpful, remember though, half the time it is HOW you ask your question that dictates how people react to your post.
 
Xenif said:
Since everyone comes here with a diffrent skill level, that becomes hard. Most of the time people here are very helpful, remember though, half the time it is HOW you ask your question that dictates how people react to your post.
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True dat!
 
Xenif said:
Since everyone comes here with a diffrent skill level, that becomes hard. Most of the time people here are very helpful, remember though, half the time it is HOW you ask your question that dictates how people react to your post.
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"I'm new. I want to learn."
We'll help.

"I want to be like Ryky!"
🤷‍♂️
 
I totally understand where you’re all coming from. After watching many YouTube videos the impression I get is that there is almost always a commercial angle included. I suppose that can’t be helped.

The videos from JKI, Murray Carter and Korin feel the most authentic, even though among those there are some differences of opinion.

My needs for maintaining good sharpness are far less than wanting to shave. I’m a cook. I want to have a reliable tool to make my experience easier and more enjoyable.

That said, I sincerely care about my knives. It didn’t take long for me to discover that my electric sharpener was doing more damage than good. I’m now a proud owner of Atoma 140, SG320, and Chosera400, 800 and 3000. Sharpened my first few with mixed results, but I can see this is the right path for me.

Being as I live in close proximity to Manhattan, do you think that any of the better sharpening services might allow me to observe them in person? Thanks for your help
 
Jon's (JKI) videos are very, very helpful. Ultimately it takes time and practice. Like any skill the more you work at it the better it gets. At the moment I am struggling with a folder that has a pretty curvy edge, not recurve or anything but a continuous curve. Sharpening on a bench stone is proving to be more difficult than I thought it would be. Just saying this because I thought I had sharpening mostly figured out, not pro level, but good enough. Not with this folder though🤷‍♂️
 
daveb said:
Your first Panda?
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So, offensive messages are okay if they are frequent enough?

How do you imagine this sort of racist crap would appear to a young Asian chef? Or any young person? Or lots of non-young people?

Some will dismiss it, but there is a profound change occurring, and this sort of nonsense is seen much more readily for the rascist bs that it is.

As the moderator it is in your power to shape the tone of the forum.

To the OP:
I found Murray Carter’s early video, exDVD, now on youtube, very helpful
 
I thought panda was making some sort of high brow pun combining Bruce Lee and Ryky into Bruce Rhee (ky), as a commentary on how Ryky has had a similar mass market appeal in the knife world as Bruce Lee had in martial arts.

Edit: it’s possible I’m reading too much into this.
 
So, yeah, he’s Asian - so what?

Personally, I don’t subscribe to the notion that someone can say anything they want, rascism-wise, if they are of the race they are referencing.

I can see that this forum has turned into the sort of sad circle jerk club that will shrink and die.

Seems a shame.
 
Barmoley said:
Jon's (JKI) videos are very, very helpful. Ultimately it takes time and practice. Like any skill the more you work at it the better it gets. At the moment I am struggling with a folder that has a pretty curvy edge, not recurve or anything but a continuous curve. Sharpening on a bench stone is proving to be more difficult than I thought it would be. Just saying this because I thought I had sharpening mostly figured out, not pro level, but good enough. Not with this folder though🤷‍♂️
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Small little folders are hard for me too. Especially in some of those alloy steels.
 
parbaked said:
He specifically said young Asian....
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Ageist!
gadgetguy9000 said:
So, yeah, he’s Asian - so what?

Personally, I don’t subscribe to the notion that someone can say anything they want, rascism-wise, if they are of the race they are referencing.

I can see that this forum has turned into the sort of sad circle jerk club that will shrink and die.

Seems a shame.
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Chris Rock made a stand-up career mocking not only his own ethnicity, mocking white people also.
 
gadgetguy9000 said:
So, yeah, he’s Asian - so what?

Personally, I don’t subscribe to the notion that someone can say anything they want, rascism-wise, if they are of the race they are referencing.

I can see that this forum has turned into the sort of sad circle jerk club that will shrink and die.

Seems a shame.
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I agree with your point about racism. After all, one person of a certain race is not all people of that race, so they can’t dictate what is offensive unilaterally. I don’t really know what panda’s point was, though, so I’m not going to try to second guess him. And I’m not Asian, so I feel a little uncomfortable weighing in on an argument about whether an Asian said something racist toward Asians.... (not to combine Koreans and Chinese people). But maybe more racially qualified people can weigh in, as there are many of them on this forum. 🤷

Not sure you’ll win many people over to your point of view by calling everyone part of a sad circle jerk though.
 
Antiboost said:
Can anyone help me? I've got my angles down now having been using whetstone for a month or so. I have a 1000 and 6000 combo stone.
I seem to get to a point where I can cut vegetables well but paper and shaving goes wrong.
I think it might be the stopping strokes but I got a USB microscope and there's no burr as far as I can see.View attachment 86275View attachment 86276View attachment 86275View attachment 86276View attachment 86280View attachment 86280View attachment 86279View attachment 86278
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I didn't notice you mention a good strop after sharpening. Just a layman's perspective but stropping after a sharpening session has definitely improved my edges from where they were just on the stones. Good luck in your pursuit!!
 
It's worth looking at the knifepalnet.net sharpening series as well:

https://www.knifeplanet.net/knife-sharpening-school-online-course/
Some people like Kippington's deburring technique. I like it especially for high alloy steels but it also works on simple steels if you were planning to use a microbevel on them.

https://www.kitchenknifeforums.com/threads/kippington-deburring-video.44003/
A strop can make a knife better at shaving. Cutting food... I'm not so sure. I used to use balsa loaded with diamond. Softer stropping substrates can round your edge if you push too hard but many have success with them. Jeans work surprisingly well. Cereal box cardboard (the non-printed side) is great, with or without loading. Newspaper is pretty good too.
 
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