- Joined
- Sep 12, 2012
- Messages
- 13,151
and, folders (see the little mother of pearl miniature? I was challenged by the HH6 and Harsey and Gunnerjohn and the Spartan boys to sharpen all 4 blades withoyt ruining the esthetics of the blades... and won), some of these knives are a lot older than some members on this board:
View attachment 10543
I spy with my eye a blade that matches mine....
The applegate isn't the one I had my [other] eye on.
The D2 is safely locked away safe.
I'll tell ya what, @Barbarian has been outstanding throughout the process. We've exchanged numerous PM's here on the thread, and e-mails. As I told him last week, I can't wait til this one is done so I can get him started on something new.
turning you into a knife snob is payment enough.... now you need to learn how to sharpen knives properly.... you have t okeep the tools in perfect condition...
You will need a Norton Med-Fine (grey/orange) 8"x 2" oil stone, a good e-z lap diamond stone, food grade mineral oil, and practice, lots of practice.... (the e-z lap is only to be used for reshaping or deep damage to the cutting edge) when you get really good, we'll move you up to 1000 and 6000 grit Japanese water stones for fine finishing.... then the bench strop with Al02 (green) polishing compound...
easiest method, use a red or black sharpie to color the cutting edge lay the blade down at the angle and make 2 passes on the stone on each side of the edge... if the color is coming off evenly actoss the face of the angle, you are using the factory angle. One issue.... most medium to low end knives, do not use a sharp enough angle (per many including Goddard, Harsey, Iovito, Carey, Reeve, George, Onion, Brock, etc. 15-18* from center on each side for a combined angle of 30-36*) which means you have to work to get a proper cutting angle on them 38* is on the far outside for field knives, but is great for splitting edges, heavy chopping, Kitchen cutlery/surgical edges will use angles much lower than 30*.... the only way to figure it out is to practice on inexpensive blades, lots of practice on dull knives until you can shave newsprint from a freehand honing....I want to do this, but how the fuck does one get the angle right? I dont want to fuck a good blade.
policemedic said:I think it's awesome that you're getting photo updates. That's stellar customer service.
I'll tell ya what, @Barbarian has been outstanding throughout the process. We've exchanged numerous PM's here on the thread, and e-mails. As I told him last week, I can't wait til this one is done so I can get him started on something new.
@Ooh-Rah, I look forward to working with you again. It's been a pleasure, so far.
I like to keep customers appraised of what's going on. Nowadays it takes less than 5 min to snap a cellphone pic and send it in an email. Some of my customers live 2000 miles away, and I like for them to know that I have more than just my own interests in mind.
@Ooh-Rah, I look forward to working with you again. It's been a pleasure, so far.