Best products from r/knifecringe

We found 7 comments on r/knifecringe discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 5 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

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Top comments mentioning products on r/knifecringe:

u/BlackMoth27 · 0 pointsr/knifecringe

\> Are you suggesting I need mental help

no but i am suggesting you get sharpening help.

i have a couple rules for knife sharpening

  1. don't use your knife on anything metal or glass (like not a plate or on a metal table)
  2. never use the coarse stone, there is no reason to use it on a pocket knife that comes sharp unless you break rule 1
  3. use a diamond stone to save time, they cut so fast it's easy enough with just a fine diamond stone.

    the real reason you use a coarse stone it to completely re bevel a knife. which if you're doing that you should at least know it's not exactly sharpening. my knife is a kizer begleiter it's the same profile, i find it's really hard to sharpen in a jig, so i have one of these : [amazon ezelap super fine file](https://www.amazon.com/EZE-LAP-LSF-Super-Fine-Diamond/dp/B0001WP21O) personally i find sharpening only takes me like 1 min tops most of the time i'm just spending polishing my knife.
u/Anwhaz · 9 pointsr/knifecringe

Look at it logically. Chefs (especially high end ones) generally don't care about what steel they use, so even though I'm guessing rasp steel isn't the greatest Chefs wouldn't mind.

BUT

Chefs DO care if their knives go dull in a few seconds, and at 800 dollars, you've got every right to be steel snobby and a 14 dollar rasp probably doesn't cut it. Also, chefs will want a handle that they can be EXTREMELY precise with (just watch Gordon Ramsay scream about how things aren't evenly cut). Sure you can grab onto the blade but most chefs are moving at 100mph and could do with 10 extra hands let alone one. And finally the rasp/"grater" part is pretty far down the blade, so if you're chopping anything thicker than an inch or so you're going to "grate" the shit out of ONE SIDE of the food, which makes it uneven, which again, watch ramsay FLIP HIS SHIT any time his food isn't the most symmetrical thing in the universe.

So while she does have some high end clients, I don't think it's worth 800 bucks (admittedly for the largest knife). It's a cool idea, but I'm pretty sure most chefs will want a seperate knife and grater.

u/[deleted] · 2 pointsr/knifecringe

To anybody who still finds this post, it was a picture of a kid wearing this but it was completely silver)

u/MadRedMC · 2 pointsr/knifecringe

https://www.amazon.com/Novelty-Cutlery-NV264-BRK-Catfish/dp/B00BMD40FU

u/vankorgan · 12 pointsr/knifecringe

Ah, I found it. It's some kinda repro battle flag.

Edit: apparently it's a whoooooole different thing. https://en.m.wikipedia.org/wiki/3_Percenters