dmsaez

[dmsaez]

Organic wrote:

I’d say that looks pretty good for a first attempt. My first edges did not smoothly slice paper either. The strops help with that a lot more than you might expect.

Thanks Organic!

[dmsaez]

One knife down, 9 to go.  I have 3 more of the same brand that should get sharpened this weekend.  I may come back to this one to finish it up with the strops next week.  Thx

[dmsaez]

Alrighty folks…first knife sharpened (somewhat) on WE 100 Pro-Pack 1.  Took quite a bit of material off to get to a decent bevel.  As per the WE, set it to 17 degrees (angle cube will arrive Monday) for this utility knife.  This is not the same one I shared images of…that one will be saved until I gain a bit more experience (same family of four “cheap” knives).  A heck of a lot sharper than when originally started, but does not past paper test with flying colors (i’m sure that will come with more experience and system break-in).  All CC accepted (i’m pretty thick skinned).  Thank you both for the guidance…

By the way…did not use leather strops yet, just want to focus on the basics first.

• This reply was modified 6 years, 1 month ago by dmsaez.

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wickededge, Organic

[dmsaez]

Thanks for the recommendations…I like that they are “low-cost” as well. I already put a nice little slice on one of my fingers mincing fresh herbs with the newly acquired chef knife, so I will head out tomorrow and pick up some gloves in the local economy.

[dmsaez]

Thanks MArcH, this will get purchased tonight through Amazon 🙂

[dmsaez]

I have noticed you and others mention an Angle Gauge is a must.  That being said, any recommendations on brand?  I have a <span id=”productTitle” class=”a-size-large”>Wixey WR300 Type 2 Digital Angle Gauge with Backlight all queued on Amazon LOL.  </span>

By the way, it seems for me, the search function on this Forum is not consistent.  On the same word search, it pulls back different results each time I search.  Hmmmm

Thanks,

[dmsaez]

Thanks for the assistance and concern…the last statement was more of a “WOW” factor when reading about the science, skill, etc. that goes into sharpening materials.  So, I am taking everyone’s advice and have picked out a heck of a knife to cut my teeth on (pun intended).  A set of 4-knives were given to me by my roomate when my wife and I first got married (they were used and we were young Airman at the time – meaning “broke”).  These have been abused and the particular knife I will start with has nicks running along the edge as well as an area of the edge that is bent over a bit (see images).  I’m guessing I will begin by using a honing steel to straighten the edge before i begin to rebuild it (see images and try not to cringe).

Almost forgot to add, they are WashingtonForge Yorktowne (Japan).  From what I can find online, they are cheap 🙂

• This reply was modified 6 years, 1 month ago by dmsaez.

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[dmsaez]

The more I read, the more I start to doubt and wonder if i got myself in over my head…LOL

[dmsaez]

Thanks MarcH.  I’m actually a transplant to TX (originally from NYC).  After 20+ years in the Air Force, I decided to make TX my home.  I tend to favor the laws and mindset of the South!  Lov’in my RecTech RT700 Pellet Grill.  Regardless of manufacture, its great focusing on the rub and meat you’re cooking and not keeping the fire stoked at a certain temp (something I have no skill at).

That being said, I purchased the Pro Pack I (without case).  Starting to read/view quite a bit of what’s available and planning to start working on some old, cheap knives to gain experience and break in the stones.

 

Again, thanks for the welcome!

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Marc H

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