Richard

So the 9.5-13 dps is a range at which the knife might be sharpened to? That’s crazy. LOL

I wanted to agree with you about the 20 dps bevel. Unless otherwise specified by a customer, I do mine all at 20 with the exception on my Sandoku which is 10. I bought a Spyderco Gauntlet which includes a ceramic stick system fixed at 20 dps and my idea really words great. I sharpened all my kitchen knives at 20 and stopped at 1000 grit during…[Read more]

Two questions. I’m looking to take on a Miyabi Kaizen II Chef’s Knife and the specs say the blade angle is 9.5-13 dps. What does that actually mean? Is that a convex bevel where it’s 13 degrees at the apex and then it gradually rolls inward resulting in 9.5 at the bottom of the bevel? The other questions is that I cannot create any less than a…[Read more]

I forgot you were in the Tampa area, hope you weren’t affected too much.

Ok, got mine yesterday and it makes sense now. So it works the same way as others where the USB cable connects to the desktop or laptop computer and then you use a viewer like Plugable Digital Viewer (www.plugable.com) to display the images.

Now on your phone, the instructions have a QR code for the website where you can find the ‘WiFi Check’ app…[Read more]

But in the specification, I also see

WiFi Implementation Standard 2.4 Ghz (EEE 802.11 b/g/n)

which makes me think it contains the components necessary to connect to a network, otherwise, it wouldn’t be mentioned. I ordered one so I’ll be able to confirm in a couple of days.

Thanks for the great find TC. What makes you think that the network isn’t recognizing it? Can you manage your router or does your ISP have control of it? If you do, I can walk you through getting it on your network. In the meantime, find your new device’s MAC address. It’s a hexadecimal set of numbers and looks something like this:…[Read more]

Victorinox are very popular in the restaurant business. Watch some of the ‘Bearded Butchers’ videos, they sharpen them thousands of times to the point where they’re down to like a 6″ blade before tossing them.

Sounds like you’re getting the hang of it, congrats!

I don’t go higher than 1600 because mostly I’m doing kitchen knives but I scrub for a burr on every single stone and then stroke until all the vertical scratches are gone. Here lately, I’ve been stopping at 1000 and even there, I can slice phonebook paper every time. You have to apex the edge all the way through the routine and not stop at 600.

Hey Bryce, sounds like you’re kind of new to sharpening. I would strongly suggest you break in your stones by going through at least ten junk knives before getting into your wife’s assortment. And don’t stop there, spend a lot of time honing your own skills before getting into the expensive ones because any damage is pretty much irreversible…[Read more]

Welcome to the forum WN! You’ll learn a lot here so check-in often.

Welcome to the forum Anomad! Lots of knife wisdom here. Takes awhile to develop your own technique so just keep at it and try new methods.

All I can say is it takes time and a lot of practice to develop your own personal skillset. I do things that I’ve discovered assist me in obtaining a final objective that aren’t even mentioned on this forum but it works me so be patient and be careful.

I bought one and have used it several times, especially on smaller pocket knives and an occasional paring knife. The blade heighth on these particular examples don’t lend enough clearance for the stone to clear the vice even with using the Low Angle Adapter (LAA). It does the trick, there are some good YouTube videos on how to properly use it as…[Read more]

Guten tag Pirate and welcome to the forum. Yes, phone book paper is an excellent media to measure your edge with. In the videos that Clay demonstrates his techniques on, he uses printer paper which is fine and maybe that’s where you want to start. A 1000 grit edge should scream through printer paper, then progress to the phone book paper since…[Read more]

Another point I wanted to make is that people don’t understand our craft and I’ll give you an example of what happened today. I get up this morning and some guy who I didn’t know had e-mailed me last night saying that he needed three kitchen knives he wanted sharpened so right away I’m in the dark regarding what kind of knife it is and how much…[Read more]

I think you talk about this in you ‘Finding the Sweet Spot’ thread, right? It works, that’s for sure.

You know I said that because it happened to me, right? Taught me to use a lot of masking tape. Lesson learned.