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I bought a babish boning knife. 1.4116 German steel. I know, not great steel but I just needed something cheap. The first one came with an "s" bend in it. I sent it back and this one goes off kind of bent to the right. Do boning knives usually have this problem? Will it cause problems sharpening...

https://sharpeningmadeeasy.com/Juranitch1977Feb.htm#:~:text=First%2C%20do%20a%20good%20job,edges%20with%20your%20fine%20hone. I'm sure most of you have probably read this but what is everyone's opinion? Also, is he basically saying to thin the edge until you form a burr (at 11 degrees I think...

I'm looking for a set of knives with the block under $300 Problem is I want a good set of knives but all I can find are stainless or high carbon. I know some will say just get 1 or 2 really good knives but even then, I don't have a block for them. I want something I can show off and look good...

Hey everyone, I bought a shapton pro 220. The first time using it I was practicing thinning a cheap faberware chef knife. Turned out ok, used a 140 diamond plate from chef knives to go as a lapping plate after sharpening and scrubbed with a brush and running water. Let the stone dry overnight...

Hey everyone. I have a wusthof chef knife that might need thinning sometime but I'm curious as to how you thin a chef knife without a shinogi line? A knife similar to the one pictured. Any tips or comments will be greatly appreciated. Is it just a lower angle than your sharpening angle? I can't...

Hey everyone. Just curious what everyone thinks of this burr removal method I found on YouTube. Is it great? Good? Ok? Bad? Pros and cons to this method? I've tried this once so far and got my sharpest edge with it. Although I'm pretty new so that's not saying much.

Hey everyone, I'm looking to buy a new kitchen knife set under $300. I'm looking at some on the MasterChef website or the henckles set. Both say high carbon stainless steel. Does that mean they're carbon steel knives? If not, will they still sharpen quick like carbon steel? Also, are there any...

Hey everyone, I'm hibbs, getting back into the world of sharpening, still a newb. Just trying to learn as much as I can and get as good as I can. Thanks for the membership. I plan on doing a lot of learning! Best, Hibbs00