>buy cheap chef's knife
>buy cheap knife sharpener
>sharpen blade into infinity
>have sharpest knife ever made
find a flaw
Buy cheap chef's knife
Camden Young
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Nathaniel Collins
>find a flaw
knife will be dull again by the time you finish chopping an onion
Michael Gomez
It doesn't work that way.
Tyler Perez
Your edge will always be shit if you use on of those things. Besides, the problem with most cheap knives is not that you cant get them sharp, but that they are too thick behind the shoulder of the bevel. No matter how much you sharpen them, they will always cut like shit because they wedge in the produce and will steer when trying to cut off thin slices from something. Top tier kitchen knives made in Solingen, Germany used too be "nagelgängig" as a sign of quality. That means if you pressed the edge of the blade against the top of the nail of your thumb at a very low angle and then drew it across the nail you could see the steel at the edge of the blade getting slightly bent from the pressure.
Leo Howard
That's the tthing all the retards advertising their $10 knives dont get. To be fair, a lot of much more expensive knives are way too thick behind the edge too. People are too retarded to treat and use fine tools correctly nowadays and manufacturers have to protect themselves. I have two Tojiro DPs that I had thinned by a master bladesmith, they are both "nagelgängig" now and cut like a dream. They literally fall through onions, it's almost a little disturbbing to use those knives when you are used to a little bit of resistance.
Alexander Russell
Your agility isn't high enough to wield an infinity sharp knife. It sits there on your counter useless until the chosen one comes
Brandon Long
Mason Kelly
What exactly am I supposed to explain? He didnt use a knife sharpener like in OPs pic. He expertly sharpened a $3 knife on what was probably $300+ worth of whet stones and strops at a super low angle and then demonstrated how well it cut paper and tomatoes. Neither of those things would give you any wedging effect and you will notice that he doesnt touch the cutting board once with the edge. Because it would instantly roll over if he did.
Dominic Sanchez
He's using Japanese water stones to sharpen his knife. You can put on an edge so much finer with those stones than you can with those pull-through sharpeners.
Even with those stones, the edge will become dull within a few use when many $200+ high-end knives will keep the sharp edge for months before they need to be sharpened again.
Jayden Ross
>muh japanese 1000 folded rocks
fucking weeb