DaveG

[DaveG]

Thank you all for the responses. This is a great forum with a weath of knowledge.

Airscapes… I don’t have the standard vise so will have to make due with what I have.

Marc… Thanks for the confirmation. At least I am headed in the right direction and can do a little more adjusting with my current setup. Sounds like the LAA probably won’t help much given the blade I am working with. I have seen that article before. (I’m sure it was from one of your posts) While I feel I need to head back to school while trying to digest it all, it does give a good basis for sharp not always being sharp. There are many variables at play and I appreciate your advice to stay in the 19 to 20dps range for the fillet knife.

Again… Thanks ALL!

 

[DaveG]

TC… thank you!! & Marc…brilliant!! I am going to try that with mine. I have the same problem and that will speed up the process. You guys are all a wealth of knowledge.

Thanks,

Dave

 

[DaveG]

TC, you’ve probably mentioned this elswhere, but what digital microscope do you use to examine your knife edge? Your photos have great detail.

Thanks

Dave

[DaveG]

I’m sure you’ve all imagined Michael Meyers sitting with his classic kitchen chefs knife mounted in the WEPS with the caption… “Only WEPS for the tools of your trade!!” or “WEPS… when sharp isn’t sharp enough!”

[DaveG]

Marc… always a wealth of knowledge. Thank you for the quick reply!!

Dave

1 user thanked author for this post.

wickededge

[DaveG]

Thank you all for your comments! I am definitely willing to spend the time and to learn. It’s reassuring to know that I am at least moving in the right general direction. Marc & Organic, I can see how each individual will develop their personal ‘method’ if you will. Thats how it should be. I appreciate the suggestions as they definitely will help me as I develop my method.

Thanks again!

Dave

 

1 user thanked author for this post.

Marc H

[Author]

Posts