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Joined 1 year ago
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Cake day: August 15th, 2023

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  • I have some better quality kitchen knives I like keeping sharp.

    I use a two-sided whetstone 400/2000 grit for basic shaping (400 is akin to those rolling sharpeners, to be used only when you fucked up real bad), a leather strop with green sharpening paste (~6000-8000 grit) glued to a piece of wood, a plain leather strop, and a honing steel.

    Green sharpening paste is most of what I ever use, a couple of strokes weekly (more realistically about 20 once a month), and maybe polish it up with the plain leather strop. Keeps the knives wicked sharp, and then I just hone them after each use.

    Sometimes I do stupid things and get burrs in my edge (like cleaving frozen bone), that’s where the 2000 grit saves me.

    400 I guess is for when the apocalypse comes or your kids decided to practice chef’s knife throwing into scrap metal. It’s nice to know I can remake a whole edge, but rarely used.








  • I also shave with a safety razor/shavette and spend about twice as long for a close shave as the first pass. Also being worried for time, I’ve clocked myself at typically less than 4 minutes including warm-up, post-shave creams, brushing, and oiling.

    You go once with the grain, once across it (90 degrees) and then once against it but with a lower angle than the others (so you don’t cut/irritate unnecessarily). Lather before each pass as per usual. The time to get everything set up and work up the first lather is longer than going another two passes.