cjb80202

My 12 year old daughter outed me in front of friends recently, that I listen to AC/DC while I sharpen. I guess that’s true, even though it wasn’t really a conscious choice. Back in Black is the best. I’m sure this goes against the grain with others’ musical choices, that may be more zen like…

I vote for the 800/1000. I think it’s the best addition to the grits that come with the GO.

For me, over time, I’ve added stones at both ends of the spectrum, going down to the 50/80 grit, and up to the 1200/1600. And, I’m not a very scientific or sophisticated sharpener. But the range of 200 – 1000 gives amazing results on my kitchen knives.

Our server hosting company says they had some server issues at that time, and had to reboot the server. That seems like it may have been the cause, although that also feels a bit vague to me.

Please let me know here, if anyone runs into more issues.

I’m more of a lightweight sharpener, so I don’t lap. I do want a really sharp knife, but it seems I can get it so sharp just with the diamond stones that I stop there. But I am curious if you test the sharpness at each step, or at least prior to the stropping; and, if so, how much difference does it make?

The biggest risk I’m trying to prevent, in wearing gloves, is that my fingertips seem to protrude as I’m gripping the stones. And so I’m mainly worried about them hanging over onto the blade. As for the gloves I wear, I don’t notice that they detract at all from my sharpening; but then again, I’ve worn them pretty much from the time I started…[Read more]

PapaL, that whole story made my day! That’s just a great affirmation of the power of Wicked Edge sharpeners, and your son’s entrepreneurial spirit.

@wickededge Another test of the @ symbol.

@wickededge Here’s another test of the email notification feature, to see if you receive an email. PS, I’m sending this from my personal forum profile, just to make sure the feature works for non-admins.

Looks beautiful and delicious! And I’m jealous of your Traeger grill, I’m still just cooking with gas.

Just like sharpening a knife (I’m stretching this analog…) it’s the geometry of cooking a bird, particularly a turkey, that makes it more challenging. When roasting, the breasts tend to cook quicker than the dark meat around the legs and thighs. That tends to create a dried out breast as you try to eliminate the bloody, raw effect on the dark…[Read more]

That does look like a newer version of my knife! And it bolsters my thought that my current knife would probably sell second hand for about $1, but that makes me enjoy it that much more. I think I do have to sharpen it more often that my more expensive kitchen knives, but that’s part of the fun.

The only problem I’ve run into by spatchcocking…[Read more]

I do prefer using a long, sharp knife over shears. When I’ve used shears, the cut rib bones are really sharp and it’s easy to scrape or cut your knuckles.

The thing that amazed me is that I get such amazing use now out of that big, cheap butcher knife. It’s the kind of knife you can buy for a buck at goodwill, but wow does it work great now!

On…[Read more]

This butcher knife. I don’t remember when/how we got it, but it was years ago, and it was dull, dull, dull before the WE treatment.