Shuns x 6 and 2 others today

[tuffy braithwaite]

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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[Eamon Mc Gowan]

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

[Leo Barr]

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

[Leo Barr]

Thats a big batch of Shuns!
Leo Nav

[tuffy braithwaite]

would have been good to have had that magnifier today

[tcmeyer]

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

[Leo Barr]

Thats an interesting solution!

Leo Nav

[Eamon Mc Gowan]

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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