Fri Aug 02, 2013 4:12 pm
Fri Aug 02, 2013 4:45 pm
Fri Aug 02, 2013 6:15 pm
Jeff B wrote:I recently bought a used Konosuke white#2 300mm suji. It was pretty dull so I took it to the stones. I started out with the Shapton pro 320. After stetting the bevel and removing the burr I was amazed at how sharp the knife was at that point! I've never had a knife that sharp after the 320. I finished the blade on the green brick and was thrilled with the edge! It push cut phone book paper smooth as silk.
I'm not trying to pat myself on the back(maybe a little ). I've been free handing less than a year and don't have close to the mad skills as the majority of those on this forum but I can see my skills improving, and it feels good! I have to thank everyone here that answer questions, helps with technique, make videos, and helps to keep all of us newbies straight and improving!
It was the enthusiasm of this forum that made me try free handing so thanks to everyone here. I'll never have a dull knife again!
Fri Aug 02, 2013 7:10 pm
Fri Aug 02, 2013 11:38 pm
Amen. I was at my brother-in-laws house and grabbed a chef's knife to help him with some prep work and could not believe the edge, a butter knife would have been sharper! And he cooks a lot!SteveG wrote:....I'm amazed at the knives people use for years with no edge whatsoever on them.
Sat Aug 03, 2013 7:02 am
Sat Aug 03, 2013 4:45 pm