steel is from any kind of scrapped woodsaw
a bit thin, yes
accidentally found that i liked a thin flexible blade
an experiment that seems to work much better than expected
cheap, and always 'available'
to the question of 'sharpening'
wet sandpaper work nicely
That's usually some pretty good steel.
C'mon man. Go get yourself a 3 stage diamond wheel electric unit. A little pricey but once you use it, you'll wonder why you didn't do it sooner.to the question of 'sharpening'
wet sandpaper work nicely
Interesting. I have always been a fan of larger knifes. I have only one so called paring knife, 'cause you can't de-stem a tomato with a cleaver.
Me too but I am now hooked. Nothing, I mean nothing gives you an edge like it. I fancy myself a fine honer but I can't compete. I would think that you as a man who has built his own knife might really appreciate what it can do. I paid 200 CAD here in Canada but it was worth every penny my friend. After using every other type of sharpener known to man, I finally broke down on the advice of a friend and I am so glad I did. This is the one got:
Chef's Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener,Chrome: Amazon.com: Kitchen & Dining
It gives you a complex bevel, something you can't really do by hand.
Chef's Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener,Chrome: Amazon.com: Kitchen & Dining
It gives you a complex bevel, something you can't really do by hand.
Maybe more to Tini's liking : US Hand Knife Sharpening Systems | Edge Pro System
(also works for non 50/50 , as e.g. honba zuke)
(also works for non 50/50 , as e.g. honba zuke)
I am glad you brought that up. I can see the potential in theory but I am yet to realize the value either in lateral or tapered slicing. I assumed that was done for the rookies, those not well versed in using knives, not for the old dogs.
Mind you I am much less knowledgable than you Jacco so I will stop talking and listen now.
Cheers.
The last couple of days I was in south-west Nova Scotia, and on the way home had to pass by the town of Digby. Digby is famous for one thing: deep sea scallops, the sweetest you have ever tasted. So I had to pop into the town, down to the wharf where the scallop fleet ties up, and bought a couple pounds of super-fresh scallops, landed this morning. Packed them in an ice-filled cooler for the drive home, then stopped for some fresh Annapolis Valley corn on the way (from my fave farm market at Greenwich, NS). Got home and fast-sauteed the "petoncles" in olive oil, and served them with steamed corn on the cob and a fresh home-grown tomato. August heaven!
he, but I prefer simple like this anyway, when working on a completely new knife, you need something that works on the whole blade
