This area is for posting pictures of your knives.
Fri Apr 19, 2013 6:31 am
TIM <> When you say narrow - you mean the knife or the scabbard? The blade is exactly 1cm thick, and it doesn't taper until the tip quarter. She weighs in @462 grams.
JARED <> I used the corners, but different hen maybe you're thinking. If you look down at the sharpening face of the stone, yes... I used the tops of the four corners. I also hold the knife at an angle to the sides of the stone face, and use those "corners," as well; these corners meaning the 90 degree corner of top face to side face.
PJ <> The right bevel face I employed a flat grind up to the shinogi excluding within the recurve in which I had roll on the convex. On the left face, you can see my polish doesn't build up to the shinogi - it just blends in to the convex. And I am by no means a specialist, a co-worker asked for my help so I was just playing around.
I did forget to mention to anyone interested, this is a reactive carbon steel. It was a BITCH as it was oxidizing while I was sharpening. I had to metal polish her upon completion...
Fri Apr 19, 2013 9:05 am
Narrow as is profile, the one I got to play with seemed wider overall (edge to spine) and bulged way out near the tip area.
Tue Apr 23, 2013 4:37 am
You did a beautiful job for that Marine, that's nice work my friend, you're very talented.
Tue Apr 23, 2013 5:59 am
Thank you, thank you, & thank you...
I'm looking forward to spending more time on it. I've already had two other security specialists drop two pocket knives & two KaBars off in the kitchen. I've started a monster...
Tue Apr 23, 2013 10:03 am
Word of mouth travels quick when you do good work!
Tue Apr 23, 2013 10:52 am
TYLER <> Thank you for the sentiment. I've been with this team for two - going on three seasons. They have watched me sharpening my knives in the middle of the night for quite some time now... they have just been scared to ask. You know we Chefs aren't seemingly the most approachable of creatures. Anyhow, now the ice has been broken, and the flood gates are open...
Wed Apr 24, 2013 7:55 pm
Mel- Very true, we aren't always the most approachable. I wish I could take my stones to work but I don't trust people to take care of them the way I do.
Mon Apr 29, 2013 5:27 pm
Awesome knife, great job, thanks for sharing!
And chef's ARE approachable people. It's what happens after you approach them that matters....
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