BigWaylon
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2A Bourbon Hound 2024
2A Bourbon Hound OG
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Every knife I messed with today ended up sharp. Every single one of them also ended up with some kind of defect. A flat spot near the point, or a mark on the handle, or an error on the little unsharpened (I’m sure there’s a name for it) area between the handle and where the edge should start.
I can also confirm what @pinkbunny had warned me, that the belts I bought would cause static to build up and me to get shocked over and over again. 😂
Was good to see it demonstrated in a slightly different method. Also great to hear another total newb ask questions, some of which hadn’t crossed my mind.
I was also able to look back in my mind at what @premise said/did last weekend and have a couple ah-ha moments.
Second to last thing I did was to take five knives and sharpen them all using 220/400/800/strop. Going through an assembly line process without stopping to chat was a really quick process.
The last thing I did was sharpen one old knife I got from my mom that was in really bad shape. I started at 80 on that one. When I then moved to 220/400/800/strop I put my 5-days-a-week knife in the plan so I was doing two blades before changing belts. (I carry a different one on the two days I work my part time job...and we’d sharpened it last weekend)
Practice will allow me to get a better feel. But I’m pretty sure I can at least get a knife to cut cold butter at this point. 😎
I can also confirm what @pinkbunny had warned me, that the belts I bought would cause static to build up and me to get shocked over and over again. 😂
Was good to see it demonstrated in a slightly different method. Also great to hear another total newb ask questions, some of which hadn’t crossed my mind.
I was also able to look back in my mind at what @premise said/did last weekend and have a couple ah-ha moments.
Second to last thing I did was to take five knives and sharpen them all using 220/400/800/strop. Going through an assembly line process without stopping to chat was a really quick process.
The last thing I did was sharpen one old knife I got from my mom that was in really bad shape. I started at 80 on that one. When I then moved to 220/400/800/strop I put my 5-days-a-week knife in the plan so I was doing two blades before changing belts. (I carry a different one on the two days I work my part time job...and we’d sharpened it last weekend)
Practice will allow me to get a better feel. But I’m pretty sure I can at least get a knife to cut cold butter at this point. 😎