View Full Version : Sharpening knives?
awa355
18th December 2012, 12:28
Here's a thread for the ' real man'.:scratch: How do you sharpen your knives?
I have the old oil stone and do use it occassionaly. Mostly I run the kitchen knives through an old Accusharp tool. Quicker than the oil stone, It puts an edge on but can be fairly vicious on the blade. I have reversed the stones once but think they are due for replacement.
How do you sharpen the kitchen knives? Does anyone use the electric sharpening gadgets?
jim.cox
18th December 2012, 12:33
How do you sharpen the kitchen knives?
With a steel - it lives alongside in the knife block
Stone and oil, followed by a diamond hone, if the edge is really gone
Stirts
18th December 2012, 12:36
Does anyone use the electric sharpening gadgets?
I do, it's called an eftpos card
Drew
18th December 2012, 12:46
Bench grinder, then a steel.
caspernz
18th December 2012, 12:48
When I order my pizza on 0800 83 83 83 it comes precut, so why do I need the knife? :2thumbsup
steve_t
18th December 2012, 12:53
Steel :niceone:
Zedder
18th December 2012, 13:01
After using a stone or steel it's always good to polish the blade on a leather strop.
skippa1
18th December 2012, 13:01
depends on the knife. If its a cheap knife .....throw the bastard away when it gets blunt. Steps to a sharp knife are,
Buy decent knife made of good steel like Greenriver use....a carbon steel is best
Use a quality wet stone or steel....oil stones are better for tools than knives
Use it to cut appropriate things like meat, fruit veges etc, not bones, tins or tightening up the loose handle on the pot
Store in a block or sheath so that other implements dont take the edge off.
When you cant sharpen it with a stone or steel, it may need hollow grinding if the blade is too thick
Dont let your missus use it
tbs
18th December 2012, 13:02
Got a specific ceramic sharpener for the Santoku, and a steel for the others. If the edge is badly gone I have a ceramic sharpener that is used exactly the same as a steel. I often have to start with that as every time I go to use a knife it needs a bunch of work.
A mate's dad once "sharpened" one of my knives with the sharpener in his electric can opener. It took me ages with an india stone to put a proper edge back on that knife and it was never really the same again.
If they are really bad, just take them to House of Knives and they do them perfectly for about $6 each.
Drew
18th December 2012, 13:07
This is all academic aye?
Most cunts on here leave their knives hilt deep, in other users backs don't they?
Maha
18th December 2012, 13:18
This is all academic aye?
Most cunts on here leave their knives hilt deep, in other users backs don't they?
....insert then twist ....for a more, finished effect.
jrandom
18th December 2012, 13:19
Most cunts on here leave their knives hilt deep, in other users backs don't they?
I prefer to use an sledgehammer, myself, planted round about the bridge of the nose.
HenryDorsetCase
18th December 2012, 13:22
http://www.edgeproinc.com/Apex-Model-Edge-Pro-System-c3/
I have one of these and it is brilliant. Expensive but you get what you pay for I reckon. I do the kitchen knives once or twice a year on this, then use a DLC steel I have between times.
ellipsis
18th December 2012, 13:28
...after I have used a stone and then a steel and then a strop and it's as good an edge as I can get, I put it away somewhere safe and try and use someone elses , 'best knife'...saves a lot of angst and time...
GSF
18th December 2012, 13:30
Use a steel and a ceramic sharpener for the kitchen knives, keeps them nice and keen.
We also have a stone in the shed, but that's more for doing tools/garden things like axes, hatchets, machete et cetera.
My mate's dad is Polish and keeps it old school - does all his sharpening with the oil stone and a leather strop, he can put a serious edge on about anything.
Flip
18th December 2012, 13:45
I have three Svord carbon steel hunting knives, they are easy to sharpen and hold an edge at least 3 times longer than any stainless knife I own. I recently dressed out 2 deer without having to sharpen my Svord knife. I carry a buck folder which is a great belt utility knife but it is not half the knife my Svords are.
I only use a oil stone if the edge has really gone, normally just a good butchers steel works fine for me.
awa355
18th December 2012, 13:59
My understading is that a steele is for removing the 'burr' from the edge after the angle /cutting edge has been formed. It doesn't really put an edge on the blade.
We had a marvelous Greenriver carving blade for years, untill I refused to re sharpen it untill the wife learn't not to cut down onto the stainless steel benchtop. The rust pitting finally retired the knife.
Drew
18th December 2012, 14:05
My understading is that a steele is for removing the 'burr' from the edge after the angle /cutting edge has been formed. It doesn't really put an edge on the blade.
We had a marvelous Greenriver carving blade for years, untill I refused to re sharpen it untill the wife learn't not to cut down onto the stainless steel benchtop. The rust pitting finally retired the knife.Way to prove a point. You're the man.
Ocean1
18th December 2012, 14:17
Dont let your missus use it
This.
'Er indoors has a vast collection of shite that she manages to keep well blunt, mostly by smacking the shit out of them with a fucking great steel.
I've got two Global and a Lakeland that I keep nice, mostly by forbiding her to touch them.
This works mostly by virtue of the fact that every time she does touch them she manages to cut herself.
That's not difficult either, look at the Lakeland too closely and your eyes will bleed.
awa355
18th December 2012, 14:29
Unfortunatly, a woman in the kitchen does need a knife,
Owl
18th December 2012, 16:32
Edge Pro Apex sharpener, Dickoron polish/sapphire steel, ceramic steel......just because?
I like sharp knives.:yes:
Road kill
18th December 2012, 18:23
My understading is that a steele is for removing the 'burr' from the edge after the angle /cutting edge has been formed. It doesn't really put an edge on the blade.
We had a marvelous Greenriver carving blade for years, untill I refused to re sharpen it untill the wife learn't not to cut down onto the stainless steel benchtop. The rust pitting finally retired the knife.
Yeah that's right "a steel is for touching up or dressing the edge while you work with it.
I have quite a few knives now days "my favourites for fishing are Victornox and for hunting "Svord.
I have a very small bird knife that was custom made by Markus Doran that I won during an archery competition "but I'll probably never use because it's just to beautifull to put a mark on.
Also have a Winchester/Pony Express collectors pocket knife from the mid 40's with solid gold bolsters and solid gold pony an cowboy inlaid on both scales.
I was given that knife when I visted a private museum in a search of old spark plugs for my collection.
The old boy that gave it to me knew exactly what it's worth but he also had about 4 hours worth of wars stories an I like listening to old guys stories,,,so he give me this knife after I'd commented on it when I saw it in a glass case.
Anyway 'I use a Lanskey diamond kit on my knives and just touch em' up now an then with a steel.
george formby
18th December 2012, 18:28
I've been a chef for yonks but only really learned how to sharpen a knife about 15 years ago. A wee Japanese fella used to sell blue & white paper, hand made Japanese knives. If you bought one off him he would hunt you down after a few weeks take your knife off you & give you a replacement while he sharpened it. The knives had a mirror finish edge, touch it you bleed.
I use one of these (http://www.blademaster.co.nz/shop/example1/KITCHEN+CUTLERY/KITCHEN+KNIVES/Shun+Chef+Knife+25cm10.html) as my daily tool.
At home I have black steel Sabatiers, hand folded & hammered Japanese knives & general stuff like globals, montanas, gustavs, wusthoffs etc. Been cooking a long time.........
I use 2 stones & an old, oval, virtually smooth steel which works like a strop.
The first stone puts the edge on, it's very fine but you can feel it working. You must get the angle & stroke right. The second stone is a Chinese clay stone, it forms a grinding paste when wet with soap & water, my preferred lubricant. This stone polishes the edge. The steel maintains the hone on a day to day basis as the microscopic cross hatching that forms the edge breaks down. The stones are used straight up & down, gradually moving the knife across to form an even edge. The steel is used at an angle to remove the burring from use.
A little & often on the steel is the rule. I use the clay stone every couple of weeks & the hard stone maybe monthly, 6 weeks. My knife works at least 30 hours a week, is 7 years old & shows hardly any loss of shape, the bane of mechanical sharpeners. Most grinding systems take off far too much metal & shorten the life of your knife. They also tend to leave a scalloped edge which does not last long because you cannot pull the knife through perfectly smoothly.
unstuck
18th December 2012, 18:51
Got a few mates who are butchers and slaughtermen, they keep my knives sharp, just a flick on the steel every now and then . All my other knives seem to be burnt at the ends.:doobey:
slofox
18th December 2012, 18:55
Always used a stone - for more years than I care to remember. Never could get the feel for a steel - dunno why - head might be facing backwards I suppose...
Knives seem pretty sharp after the stone.
duckonin
18th December 2012, 19:35
This is all academic aye?
Most cunts on here leave their knives hilt deep, in other users backs don't they?
You would have to answer yes to your own question Drew !!. You have driven yours (hilt deep) into a few over the while. Have a problem do you ?
I spend hours honeing a good knife. My hunting knives are all done by hand. Kitchen kinves by a very good machine, followed by a stone then steel. Yup reson is wife tends to cut the bench and such.
Edbear
18th December 2012, 20:10
You would have to answer yes to your own question Drew !!. You have driven yours (hilt deep) into a few over the while. Have a problem do you ?
I spend hours honeing a good knife. My hunting knives are all done by hand. Kitchen kinves by a very good machine, followed by a stone then steel. Yup reson is wife tends to cut the bench and such.
G'arn, Drew's just a big softie at heart, he just likes to make out it's made of stone... :calm:
I am the cook at home and I have one okay quality Chef's knife which gets used for everything but slicing tomatoes. I run it on a steel occasionally but if I need to do more I have a multi- wheel steel sharpener. Can't be bothered using several different knives when one good, proper Chef's knife will do it all.
I always use a wooden chopping board and discourage the wife from the kitchen. :yes:
Edbear
18th December 2012, 20:12
Always used a stone - for more years than I care to remember. Never could get the feel for a steel - dunno why - head might be facing backwards I suppose...
Knives seem pretty sharp after the stone.
Bein' from the stone age, I guess that's understandable. :pinch:
Mrs Shrek
18th December 2012, 21:02
discourage the wife from the kitchen. :yes:
Dont let your missus use it
Thanks guys, been trying to get out of the kitchen for years :innocent:
:woohoo: All this time i've been trying to pick the lock and all I had to do was pick up one of Shrek's knives
Oakie
18th December 2012, 21:38
I use my Ryobi bench grinder. Seriously.
Bender
19th December 2012, 06:57
Always used a stone - for more years than I care to remember. Never could get the feel for a steel - dunno why - head might be facing backwards I suppose... Knives seem pretty sharp after the stone.
Same for me.
Also echo the sentiments of not letting the missus near them. I bought her a nice set of Victorinox knives and not long after found her with the point of one of them stuck in the holes of the metal garlic press, twisting it round to get the squashed garlic out. Told her off. Still find her doing it and the points of the knives are all bent and rooted. Why bother? I can't seem to get her to understand that blunt knives are dangerous - they are the ones that cause accidents.
Female logic: "It's sharper so it would cut you more if you slipped." :pinch:
I use a Svord as my fishing filetting knife. It's a real nice knife.
Akzle
19th December 2012, 07:10
oil stone, steel, strop, newspaper.
usually in that order.
MisterD
19th December 2012, 08:12
It can be a little, erm, American at times, but Art of Manliness is a good resource for this kind of stuff.
http://artofmanliness.com/2011/08/11/how-to-sharpen-tools/
BOGAR
19th December 2012, 10:55
In a pinch (often when I'm at work or a friends house) I have had to use the back of a ceramic coffee cup or saucer. Not the best for the knife I know but it puts an edge back on the knife so you don't have to butcher the food trying to cut it with a blunt knife. Worth a try when you don't have a stone.
:2thumbsup
At home I use a stone and oil and if I'm really bored I will use a strop.
HenryDorsetCase
19th December 2012, 11:01
it can be a little, erm, american at times, but art of manliness is a good resource for this kind of stuff.
http://artofmanliness.com/2011/08/11/how-to-sharpen-tools/
ron swanson
Blackbird
19th December 2012, 12:09
http://www.edgeproinc.com/Apex-Model-Edge-Pro-System-c3/
I have one of these and it is brilliant. Expensive but you get what you pay for I reckon. I do the kitchen knives once or twice a year on this, then use a DLC steel I have between times.
There's a cheaper "Chinese" knock-off through TradeMe for around $60 which is excellent. We've just bought some Wusthof and Tojiro knives and the Edgepro-type sharpener was the one they recommended. Incidentally, the 4 knives we bought would have cost nearly $600 in NZ and from the USA, cost approx $400 delivered.
Banditbandit
19th December 2012, 13:53
Here's a thread for the ' real man'.:scratch: How do you sharpen your knives?
I have the old oil stone and do use it occassionaly. Mostly I run the kitchen knives through an old Accusharp tool. Quicker than the oil stone, It puts an edge on but can be fairly vicious on the blade. I have reversed the stones once but think they are due for replacement.
How do you sharpen the kitchen knives? Does anyone use the electric sharpening gadgets?
I have a small becnh grinder which I use when they are really blunt - kitchen knives, fishing knives, skinning knives, throwing knives ...
Other tiems I use a steal and just touch them up ..
awa355
19th December 2012, 14:06
Edbear,, Why not Tomatos?
Akzle
19th December 2012, 18:03
I have a small becnh grinder which I use when they are really blunt - kitchen knives, fishing knives, skinning knives, throwing knives ...
throwing knives are illegal.
(hatchets / tomahawks are not - and should be a bit more instinctual for you...;))
Edbear
19th December 2012, 18:34
Edbear,, Why not Tomatos?
I usually grab my Warehouse special serrated slicing knife as it can slice tomatoes perfectly. But if I am already using my chef's knife I'll just carry on with that.
geoffm
19th December 2012, 22:33
I used to make a lot of knives. A real bad one will get a lick on the linisher with a sharp, fine belt until you just get a feather edge. It takes a light touch.
Next a quick go on the buffer with tripoli polishing compound. Shaving sharp in seconds. I also have a watercooled horizontal honing machine if I need an intermediate step. Day to day is a ceramic or steel steel.
Otherwise an oil stone. I use detergent instead of oil - it does the job of floating the metal and stone gunk out of the stone as you sharpen, and washes out.
Banditbandit
20th December 2012, 15:09
throwing knives are illegal.
(hatchets / tomahawks are not - and should be a bit more instinctual for you...;))
Fuck me ... so they are ... AND ????? (Jeez, even I didn't think you were that bourgeoise!!!)
(Knives have a little more finese than hatchets adn tomahawks ... and are not so bulky to cfarry ...)
p.dath
20th December 2012, 15:26
Here's a thread for the ' real man'.:scratch: How do you sharpen your knives?
I have the old oil stone and do use it occassionaly. Mostly I run the kitchen knives through an old Accusharp tool. Quicker than the oil stone, It puts an edge on but can be fairly vicious on the blade. I have reversed the stones once but think they are due for replacement.
How do you sharpen the kitchen knives? Does anyone use the electric sharpening gadgets?
I prefer a sharpening stone. If I'm lazy - bench grinder.
tbs
20th December 2012, 17:08
Same for me.
Also echo the sentiments of not letting the missus near them. I bought her a nice set of Victorinox knives and not long after found her with the point of one of them stuck in the holes of the metal garlic press, twisting it round to get the squashed garlic out. Told her off. Still find her doing it and the points of the knives are all bent and rooted. Why bother? I can't seem to get her to understand that blunt knives are dangerous - they are the ones that cause accidents.
Female logic: "It's sharper so it would cut you more if you slipped." :pinch:
I use a Svord as my fishing filetting knife. It's a real nice knife.
My brother used to have a global cooks knife. I think we got it for his 21st or something.... Anyway one day his flatmate was trying to cut a packet of frozen mince in half, and he jammed the knife point first into the meat, and then tired to lever it in half. :Oops:I'm sure you can guess the rest.
I'll keep sharpening my knives and my wife will keep cooking with them. If she bends or breaks one I'll fix it or buy another. If you'd tasted her her food you'd understand.:yes:
tbs
20th December 2012, 17:19
You need this....
<iframe width="560" height="315" src="http://www.youtube.com/embed/_hfLZozBVpM" frameborder="0" allowfullscreen></iframe>
Akzle
22nd December 2012, 11:53
Fuck me ... so they are ... AND ????? (Jeez, even I didn't think you were that bourgeoise!!!)
(Knives have a little more finese than hatchets adn tomahawks ... and are not so bulky to cfarry ...)
bourgeoisie your word of the month or something? must be the fifth time you've tried applying it to me...
dunno mann... knives are more close quarter tools (IM-humble-O).
tomahawks are badass. (plus you can use the blunt end for clubbing when you're feeling less murderous)
((big knife video))
check out the tuna carving for japan fish markets. it's nifty. (plus big knives)
granstar
23rd December 2012, 21:22
Retired butcher. Fine stone with dishwash liquid and water mix enough to keep blade cool and wash away grind. Even strokes of cutting edge at same angle on one side blade from heel to point to get a burr of edge, turn over to burr other side at same angle 20 degrees is good, remove burr, then even light strokes each side to sharp. The gadgets take the angle guess work out but possible greater angles over 30 degrees too much?
Fine steel heel top to bottom point lightly keeping angle or easier moving knife hand across middle of steel lightly style to feather off edge ( watch Gordon Farkin Ramsey).
The more ya do it the better ya get.:psst:
store knives to protect the cutting edge in a block/ pouch and yes, away from those that should be obeyed.
Banditbandit
27th December 2012, 14:39
bourgeoisie your word of the month or something? must be the fifth time you've tried applying it to me...
dunno mann... knives are more close quarter tools (IM-humble-O).
tomahawks are badass. (plus you can use the blunt end for clubbing when you're feeling less murderous)
check out the tuna carving for japan fish markets. it's nifty. (plus big knives)
"Bourgeoise" is about the worst insult I can think of for someone who claims to be outside any system - especially as your attitudes betray the total bougeoiseness of your posts and your thinking ...
Yeah ... knives are close quarter ... and as I was once told, never throw away a weapon .. that's why if I'm carrying I carry more than one - one throwing, one good close quarter blade.
flyingcrocodile46
29th December 2012, 10:21
I got a set of Lansky universal sharpening stones with a clamp set up that ensures consistent sharpening angles. I got the set with three normal stones (coarse, Medium & fine) plus a serrated edge stone. I took seven of our really blunt knives (incl two which had been butchered by using a coarse steel to sharpen them). It took about an hour and a half all up to cut them back to factory like cut angles and finish them so I could shave the hairs off my arm with a single pass (razor sharp). They are now dangerous as fuck and I have pissed the wife off by throwing away her glass cutting boards. I think I will throw the steel away as well, as it tears the edges to shreds.
Here's the budget three stone system. You cant go wrong with these.
http://www.trademe.co.nz/sports/hunting-shooting/knives/hunting-knives/auction-546987703.htm
Ratti
29th December 2012, 11:07
I was taught by an old school butcher. FFS, don't let my man near my bloody knives. Watched him in stunned silence for a second or two then removed knife and steel before he could wreck the blade completely...now I do the sharpening and he does the cooking. Works for us.
Laava
29th December 2012, 22:08
Who would have thought that a thread about knife sharpening would go 4 pages?
FWIW I use a steel on a couple of knives and don't bother otherwise. Big side effect from sharpening knives with a steel at our house, caused by sharpening a knife to fillet fish. When I am steeling a blade now, our cat comes running like it is being chased by a demon.
Fat fucker never turns a hair most of the time!
mossy1200
29th December 2012, 22:28
I use my gerber field sharpener on the kitchen knives and a stone on the gerber knife.
If the hardness of the knife isnt high like our kitchen knives sharpening tools seem to work well but you need do them more often.
ktm84mxc
2nd January 2013, 15:55
An oil stone is best used for shaping the blade and getting the angle right, when using a steel the angle it is used will determine the sharpness of the blade use a long stroke from the hilt to the tip , when done right the blade will sing.
I've been a chef for over 35yrs and have had most of my knives for over 30 yrs, it's a case of using the right knife for a specific job. A top notch 10 inch chef's knife can cost up 300 dollars , a full set can top 4g.
george formby
3rd January 2013, 09:16
An oil stone is best used for shaping the blade and getting the angle right, when using a steel the angle it is used will determine the sharpness of the blade use a long stroke from the hilt to the tip , when done right the blade will sing.
I've been a chef for over 35yrs and have had most of my knives for over 30 yrs, it's a case of using the right knife for a specific job. A top notch 10 inch chef's knife can cost up 300 dollars , a full set can top 4g.
Yup. I've been cooking that long I still have knives made of flint. Knapping is a dying art.:lol:
Other guys at work use a mechanical sharpener and I can see their knives getting skinnier by the week. The edge only lasts for a day or two because of the minute scalloping too.
Get a Shun!! Pure sex for us kitchen types.
ktm84mxc
3rd January 2013, 12:45
Your onto it George me old tucker fucker upper those powered wheels do wear the blades down quick, love me Sabatier carbon steel blades stay sharp and last for ever.
Never been a fan of Globals prefer a Gustav or Heckels, a diamond steel can be good valve instead of a stone for getting the angle right.
Road kill
3rd January 2013, 14:41
I got a set of Lansky universal sharpening stones with a clamp set up that ensures consistent sharpening angles. I got the set with three normal stones (coarse, Medium & fine) plus a serrated edge stone. I took seven of our really blunt knives (incl two which had been butchered by using a coarse steel to sharpen them). It took about an hour and a half all up to cut them back to factory like cut angles and finish them so I could shave the hairs off my arm with a single pass (razor sharp). They are now dangerous as fuck and I have pissed the wife off by throwing away her glass cutting boards. I think I will throw the steel away as well, as it tears the edges to shreds.
Here's the budget three stone system. You cant go wrong with these.
http://www.trademe.co.nz/sports/hunting-shooting/knives/hunting-knives/auction-546987703.htm
That's what I use as well,,,the kit with the diamond stone.
Bought it for sharpening broadheads but now use it for all my knives and I've retired my old stones.
It's kind of funny how many people I know that claim to be able to sharpen blades properly,,,but carry blunt knives and won't buy a Lansky kit because their so good at sharpening things already:laugh:
george formby
4th January 2013, 09:20
Your onto it George me old tucker fucker upper those powered wheels do wear the blades down quick, love me Sabatier carbon steel blades stay sharp and last for ever.
Never been a fan of Globals prefer a Gustav or Heckels, a diamond steel can be good valve instead of a stone for getting the angle right.
I can't pass a second hand shop in the hope of finding a good, old, black steel Sabatier. No luck yet. Out of the whole range their are only 2 globals I like. Purely for blade shop, not quality. Ze German cutlery is good & dependable but some of the blades are very hard & take a lot of honing if they get really blunt. I have a Montana, Italian I think, made from Sandvik hack saw steel. Bassid of a thing to get a polished edge on. Bloody heavy too, more like a sword than a knife. I bought it for splitting Halibut.
I've been quite impressed with the ceramic steels but how do you get them clean? And don't drop it!!!!
Akzle
4th January 2013, 15:39
((thread expansion))
magnetic knife racks... use em?
Road kill
4th January 2013, 15:47
I can't pass a second hand shop in the hope of finding a good, old, black steel Sabatier. No luck yet. Out of the whole range their are only 2 globals I like. Purely for blade shop, not quality. Ze German cutlery is good & dependable but some of the blades are very hard & take a lot of honing if they get really blunt. I have a Montana, Italian I think, made from Sandvik hack saw steel. Bassid of a thing to get a polished edge on. Bloody heavy too, more like a sword than a knife. I bought it for splitting Halibut.
I've been quite impressed with the ceramic steels but how do you get them clean? And don't drop it!!!!
To clean Ceramics buy an ultrasonic cleaner with a long dish.
The more powerfull the better.
skippa1
4th January 2013, 16:17
oil stone, steel, strop, newspaper.
usually in that order.
For clarity....you sharpen the knife on an oil stone, then a steel then you......... have a strop? What is the newspaper for? To catch the result of the strop or wipe the end?:blink:
george formby
4th January 2013, 16:39
((thread expansion))
magnetic knife racks... use em?
Have done. Effective & hygenic. You got too think about where you put them, though. If a knife gets knocked off where does it fall, can the rack get caught on clothing or body parts etc? Otherwise never had a prob & much betterer than having your cutlery rattling around in a draw.
Oh, the bigger the knife, I'm talking cleavers & anything over 20 inches the more tenuous the grip.
Akzle
4th January 2013, 18:00
For clarity....you sharpen the knife on an oil stone, then a steel then you......... have a strop? What is the newspaper for? To catch the result of the strop or wipe the end?:blink:
no. newsprint ink is microabrasive. my finest stone is about 600 so the steel puts a keener edge on. (running the blade forward - no burr) the strop polishes the angle, the newspaper gives me an edge i can do brain surgery with.
scumdog
4th January 2013, 18:21
dunno mann... knives are more close quarter tools (IM-humble-O).
tomahawks are badass. (plus you can use the blunt end for clubbing when you're feeling less murderous)
[/COLOR]
Jiminy cricket, you're starting to sound like a 12 year old again with that post (and letting yourself down) - and I KNOW you've got more brains than that!
And don't take a knife to a gun-fight, you'll be dead (or deaf )by the time you get close enough...;)
flyingcrocodile46
4th January 2013, 18:39
For clarity....you sharpen the knife on an oil stone, then a steel then you......... have a strop? What is the newspaper for? To catch the result of the strop or wipe the end?:blink:
Newspaper is abrasive and was often used to sharpen cut throat razors following the leather strop.
flyingcrocodile46
4th January 2013, 18:41
no. newsprint ink is microabrasive. my finest stone is about 600 so the steel puts a keener edge on. (running the blade forward - no burr) the strop polishes the angle, the newspaper gives me an edge i can do brain surgery with.
This may come as a surprise and contradict things you have been told about your body, but shaving your scrotum is not brain surgery
Akzle
4th January 2013, 21:37
This may come as a surprise and contradict things you have been told about your body, but shaving your scrotum is not brain surgery
drat.
but i'd hate to meet the woman who'd have hairy brains in her mouth.
(or is that love to :love:)
skippa1
6th January 2013, 06:03
Newspaper is abrasive and was often used to sharpen cut throat razors following the leather strop.
I was just a little concerned for him that he would be stropping himself off with a sharp knife close by
Akzle
6th January 2013, 06:30
I was just a little concerned for him that he would be stropping himself off with a sharp knife close by
i did wonder why my strop had a handle...
http://www.aswgt.com/P025B-SquarePaddle-Blk-600-12.jpg
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