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Shuns x 6 and 2 others today

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  • #18275
    tuffy braithwaite
    Participant
    • Topics: 184
    • Replies: 360

    Got some nice knives on Monday evening – really nice knives.
    Sharpening is complete and waiting for pick up/delivery call.
    See you soon – the rain will cease soon. –vid is like 8 Mins.
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    #18279
    Eamon Mc Gowan
    Participant
    • Topics: 17
    • Replies: 513

    Tuffy,
    What was your plan of action with the sandwich and bread knife? Are you still using the ceramic steel amd green compound on cardboard? I tried to go that route and bought the wrong steel from cktg. I used the steel before realizing it was the wrong one. That was $50 down the drain. 🙁
    I have the grinder set up sold by Josh, but would like a non power way as a new gig will not have juice.
    TIA, Eamon

    #18289
    Leo Barr
    Participant
    • Topics: 26
    • Replies: 812

    Eamon do you not have some bench stones because you can use the edge to sharpen serrated blades I think Ken does it that way he has a video doing a Tojillo bread knife that way .

    Leo Nav

    #18290
    Leo Barr
    Participant
    • Topics: 26
    • Replies: 812

    Thats a big batch of Shuns!
    Leo Nav

    #18406
    tuffy braithwaite
    Participant
    • Topics: 184
    • Replies: 360

    would have been good to have had that magnifier today

    #18408
    tcmeyer
    Participant
    • Topics: 38
    • Replies: 2098

    Eamon:

    One trick I have that works really well on bread knives that have round serrations… I have a 1/2″ diameter white, ceramic “crock stick” which is about 8″ long (have had it for maybe thirty years). I chuck it up in a 1/2″ cordless drill, clamp the drill in a vise, then work the individual serrations/grooves over the spinning rod. Pretty easy to hold the right angle or to play with various approaches to bring up a very nice edge. Moving the blade along the length of the stick helps to spread the accumulation of swarf. Use a “super eraser” to clean the stick while it’s spinning.

    Lansky still sells the “crock stick” set with 2 med and 2 fine grit stones for $16 at http://www.amazon.com/Lansky-4-rod-Crock-Sharpener-LCD5D/dp/B000B8FW0E/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1398322593&sr=1-1-catcorr&keywords=crock+stick

    I’m not sure what the diameter is – maybe more like 1/4″, but it looks workable.

    There’s an awful lot of ceramic rods for sale on Amazon, but they don’t say what the grits are.

    Good luck,

    Tom

    #18409
    Leo Barr
    Participant
    • Topics: 26
    • Replies: 812

    Thats an interesting solution!

    Leo Nav

    #18443
    Eamon Mc Gowan
    Participant
    • Topics: 17
    • Replies: 513

    Eamon:

    One trick I have that works really well on bread knives that have round serrations… I have a 1/2″ diameter white, ceramic “crock stick” which is about 8″ long (have had it for maybe thirty years). I chuck it up in a 1/2″ cordless drill, clamp the drill in a vise, then work the individual serrations/grooves over the spinning rod. Pretty easy to hold the right angle or to play with various approaches to bring up a very nice edge. Moving the blade along the length of the stick helps to spread the accumulation of swarf. Use a “super eraser” to clean the stick while it’s spinning.

    Lansky still sells the “crock stick” set with 2 med and 2 fine grit stones for $16 at http://www.amazon.com/Lansky-4-rod-Crock-Sharpener-LCD5D/dp/B000B8FW0E/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1398322593&sr=1-1-catcorr&keywords=crock+stick

    I’m not sure what the diameter is – maybe more like 1/4″, but it looks workable.

    There’s an awful lot of ceramic rods for sale on Amazon, but they don’t say what the grits are.

    Good luck,

    Tom

    Tom,
    Thanks very much! I ordered them and will give them a try? For the price? What the heck? A cordless drill and the sticks should be good to go!

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