Bruce Guignard

[Bruce Guignard]

For me, I am likely to be less careful with gloves, so the benefit would be negated.

Also, I place something like a shoebox over my WE when I have a knife in it anytime I leave it unattended.

[Bruce Guignard]

Sorry you had to learn the hard way. Maybe your mistake will make the rest of us a little more conscious. One thing I have noted (the hard way) is that when in the vice, a knife does not give way. I like the suggestions to keep all the stuff in front of the vice. Keep on sharpening.

[Bruce Guignard]

It sounds like the knife might have been a little off center in the clamp. You’ll have to eyeball it but can probably check it with the angle cube.

[Bruce Guignard]

Thanks for responding; the information you suppplied is very helpful.

My knife is a Marvin Poole (440C steel with a 55-57 hardness). It is a wonderful little knife (7″ overall, 3″ blade): though I was disappointed with the edge (that might have been my faught trying to sharpening it will another system) until I got my WEPS. I usually use it for cleaning deer and cutting hotdogs. I chipped it trying to fillet a flounder using the tip with the knife verticle to the fish along the backbone.

Just yesterday, I resharpened the knife with a bevel (19 and 22). It is “wicked” sharp and probably very strong. It cuts a hotdog easily, but I’ll have to wait until next fall to clean a deer.

Thanks, also, for the references. I have seen them, but will view again when I make the concerted effort to fulfill my goal of a mirror edge.

[Bruce Guignard]

My goal is to get a mirror edge but want to be sure of my skills first. What angle did you put on that blade? I put a 17 degree angle on one of my knives, but it chipped the first time I used it. I assume it because it was too thin, but maybe it was the quality/hardness of the steel. Any ideas?

[Bruce Guignard]

Great video. Thanks for the suggestions. I feel like the farmer’s anxious rooster – just looking for something to ****, ah.. sharpen.

[Bruce Guignard]

A beautiful and unusual knife you pictured. Tell me more about it and the others you make.

Bruce

[Bruce Guignard]

“Roughed up” tang:

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[Bruce Guignard]

Close up of scrimshaw:

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[Bruce Guignard]

I see the one image did make it. I’ll do the same thing with the others.

The knife was hand forged by Mike Hensley from O1 steel and twice tempered in oil and by color (you can see the temper line in one of the shots). The handle is Sambar Stag crown with a schrimshaw scene (whitetail deer hunting scene with hunter in ladder stand). You might notice that the tang has been roughed up to match the Sambar Stag handle. Mike even hand-crafted the sheath.

The edge is a single bevel at 25% (each side). I’d love to get a mirror finish on the edge (as you can see, it already has a mirror finish on the rest of the steel). I am hesitant to change the edge he established, and I just do not know enough to feel confident monkeying with it.

I think of it as a working piece of art; although it hasn’t done any work yet.

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[Bruce Guignard]

Leo, if you saw the movie Forest Gump, you might remember Bubba listing all the ways one can cook shrimp. Well, cooking grits is sort of like that – many, many ways. Speaking of shrimp, that is one of my favorite receipts: shrimp and grits with shrimp gravy; furthermore, I catch my shrimp with a cast net on the coast of SC.

Still trying to figure how to include shots of the hand forged knife I referenced in my first post.

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[Bruce Guignard]

I would love to make it (used to live in Atlanta). When and where?

[Bruce Guignard]

I just found a plastic case in the fishing isle at WalMart that is working quite well.

It is made by Flambeau and costs about $6.

It’s 14 x 8 x 2 and has 4 pernament sections (14″ wide) and particians for multiple subsections. I have 6 sections that are 7″ wide that hold the paddel stones (I now have 4 sets with one more set on order)and other equipment. I have another compartment that is wide enough to hold the arms.

Of course, it does not hold the vice and base, but that unit sets will on top of this plastic box.

My wife like my gear more organized, too.

Bruce

[Bruce Guignard]

Am I correct is assuming that the modification is something I need to have done if I want a mirror finish but not necessarily for everyday sharpening? Can I get a mirror finish without it but using the consistency mentioned here?

Thanks.

[Bruce Guignard]

Hey guys. I’m Bruce and live in Columbia, SC. I am 60 and enjoy deer hunting and I’m a wanna-be fisherman.

Like all of us, I love a sharp knife. It seems that when I get a knife sharp, I want it sharper (sound familiar?). I’ve purchased numerous sharperners over the years – in fact, I was trying to figure how to buy the Wicked Edge without my wife knowing (I already used the excuse that they mate and multiply in the off-season with my last rifle). She knew I wanted it and she ordered it for me last Christmas – she must really love me because I don’t know if I would have bought another cook book for her.

While contemplating my purchase, I asked Clay a few questions. He answered those and added that I would say “WOW” when I used the system. Well, he was right: WOW!

I don’t have a huge collection of knives: a few fixed blades and some folding knives. My most recent knife is a hand-forged hunting knife made by Mike Hensley out of Spruce Pine NC, B.E. Hensley and Son Hand Forge. It’s an absolutely beautiful piece of working art. I’ll post some pictures when I figure out how. He uses a 25 degree angle; I am tyring to decide if I want to change it and/or get a mirror finish.

Several years ago I read John Juranitch’s book, “The Razor Edge Book of Sharpening” and purchased his system. The hardware works but not like the Wicked Edge. His book introduced me to the concept of the burr, the primary edge and multiple angles. I might jump on to some of the other topics to discuss some of my observations and ask some questions.

If ya’ll make it to SC, give me a ring; I’ll cook some grits.

[Author]

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