First knife through the WE

[Drew]

As a rite of passage, here are pics of my first sharpening with WE.

Your guy’s articles and advice allowed me this success. Thank you.

 

Sincerely,

Drew

[Drew]

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Marc H

[Organic]

That looks like a very good first result. Thanks for sharing!

[MStarmer]

What was your progression?

 

[Drew]

Thank you, Organic, and my pleasure. This system is on the verge of sorcery. Beyond my comprehension.

 

Starmer, I started with 100, and broke in each grit through 1,500 (just knocking off the big grit for ~ 30 strokes, then flipping the paddles and doing ~ another 30). Then I did the 6mu lapping film, followed by 4mu and 2mu on cow strops.

I probably needed to come in 2 full degrees with the strops. I only did 1 degree, and I’m willing to bet I lost sharpness.

Oh, I also hunted down the only store in town to sell jewlers’ loupes. Got a 10x, and… Not so pretty under magnification. Like that Ray Bradbury story where the Dr. got his ears and eyes fixed.

Last point, I’ve never used such a sharp knife to cut a bagel, and it ruined my experience eating it. The cut was so smooth, when it toasted it created a surface that prevented butter saturation… It was like trying to get oil to soak into painted drywall.

Note to future bagel-cutters: I strongly suggest using a rough, serrated breadknife. The teeth create divits and a roughness that are crucial to texture while toasting, as well as an ideal wicking for butter.

 

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[Drew]

Ps, I may be paranoid, but I’m raising a bur each grit progression up to 1,500. Sometimes even twice per grit, once in the beginning, once near the end, just to make sure.

[Drew]

Pps, I went to the Fasteners section of my local hardware store, and the overwatch brother (sales associate) brainstormed this idea for me: bumpstops using springs instead of just washers.

Pack of 6 springs and 4 tight fitting, rubber washers, and I’ve got bumpstops that prevent me from accidentally scratching the knife face, but can purposefully push down to make use of that top 1/2 inch of grit, all for $5.50.

Thanks Paul. You’re surly, and would probably be better suited working cows than dealing with retail customers, but you’ve got one heck of a problem-solving mentality. I tip my hat to you.

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