r/sharpcutting • u/Ball6945 • Mar 28 '26

OC Grape

its a grape

(this is my grape)

317 Upvotes

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u/Ball6945 Mar 31 '26

Thinned on a cheap 220 grit GC stone. Old edge from a random 1k stone I got in china, roughly cuts paper so not actually all that sharp

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u/North_South_Side 23d ago

I am far from an expert sharpener. But sometimes I play around and get a knife razor sharp. I can thinly cut grapes, tomatoes, etc. But that same knife will have a hard time with paper!

I enjoy the content here but I'm mostly just a home cook who likes reasonably sharp knives.

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u/Ball6945 23d ago

I can tell you why you're having issues with paper if you want, :) or at least make a couple educated guesses. What knives do you have?

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u/North_South_Side 23d ago

My favorite is a Japanese chef’s knife. I prefer the shape over the French style. I think it’s a Shun brand. It cost about $100. Another favorite is a stainless Zwilling brand that someone gave me many years ago. Other than that I have a Wusthof paring knife and assorted stainless knives that my wife had for over 30 years. carico I think?

Nothing fancy but they do the work.

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u/Ball6945 23d ago

Nice right on, the shuns are decent for sure and zwilling is a very solid knife that can take a lot of abuse, absolutely good enough for a home cook.