Michael Blakley

Michael Blakley started the topic 2 simple hints for new users in the forum Basic Techniques and Sharpening Strategies 9 months, 3 weeks ago

If you are new to Wicked Edge, here are two simple tips that will help.

You’ll want an even bevel on both sides of the blade. One bevel should not be steeper than the other nor longer than the other (depending on how you say it). What happened to me was this, because I am right handed, I was pushing the stone into the knife harder on the ri…

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Michael Blakley replied to the topic Last few scratches in the forum Techniques and Sharpening Strategies 4 years, 4 months ago

Marc, thank you for your detailed reply.

Here’s my progression.

WE, 100, 200, 400, 600, 800, 1000, 1500, diamond lapping , strop 14mu, 10 mu, 5 mu, 3.5 mu. 8000, and 12,000. My understanding is that 3.5 micron is about 5900 grit. Maybe 5900 to 8000 is too big of a jump?

Thank you for sharing your experience.

BTW, it’s almost a parlor tr…[Read more]

Michael Blakley replied to the topic Last few scratches in the forum Techniques and Sharpening Strategies 4 years, 4 months ago

Well, I gave this one more shot. I purchased Shapton’s 8000/12000 grit stone made for my WE system.

The 8000 grit does not move smoothly across the blade. It feels sticky and kind of jumps across the blade.

That makes me think I need to oil the stones or soak them in water or something like that.

Do you have experience with that stone grit a…[Read more]

Michael Blakley started the topic Last few scratches in the forum Techniques and Sharpening Strategies 4 years, 4 months ago

Looking at my sharpening results under a magnifying glass I see a few scratches that did not come out. Is there a likely stone or strop paste that I should spend more time using or just more time on all?

Michael Blakley replied to the topic Over the top bragging in the forum Main Forum 4 years, 7 months ago

My knife is so sharp I performed lasik surgery on myself just by looking at the edge

Michael Blakley replied to the topic Over the top bragging in the forum Main Forum 4 years, 7 months ago

My knife is so sharp, I cut a piece of ham so thin, I could see both sides at the same time.

Michael Blakley started the topic Over the top bragging in the forum Main Forum 4 years, 7 months ago

My knife is so sharp it can cut a snowflake in half….sideways.

Can you top that?

Michael Blakley replied to the topic Pitted edge on kitchen knife in the forum Basic Techniques and Sharpening Strategies 4 years, 8 months ago

NorCal, which Tormek are you referring to, there seem to be numerous Tormek products.

Michael

Michael Blakley started the topic Pitted edge on kitchen knife in the forum Basic Techniques and Sharpening Strategies 4 years, 8 months ago

My son’s mother-in-law asked me to sharpen a knife for her.

It’s a knife that I’d say look like a long paring knife with a rounded tip. The knife’s edge is really pitted and chunks are missing. My guess is that the knife has been put in a dishwasher many times.

So to sharpen this knife and put a good edge on it, I’ll need to remove a lot of m…[Read more]

Michael Blakley replied to the topic Advantage of Damascus in the forum Tips for Specific Knife Grinds and Styles 4 years, 11 months ago

I restored an 8 inch Premier Shun a few months ago. the tip was broken off, almost a half inch missing.

The blade was bent. The owner said it got caught between the drawer front the the cabinet when he shoved the drawer shut.

It took a lot of slow pressure, some mallet hammering and a lot of patience to straighten the blade. Then I traced t…[Read more]

Michael Blakley started the topic Advantage of Damascus in the forum Tips for Specific Knife Grinds and Styles 4 years, 11 months ago

I saw an advertisement for a Damascus blade with 67 layers.

My brain went, 67? 67 is a prime number. Do way is that a Damascus. Well, it is. 66 layers in a traditional Damascus format then they sandwich 1 layer of metal at the last, in the middle of the san mai.

My question, “Is the Damascus simply for ascetics since the middle layer is the…[Read more]

Michael Blakley started the topic True/False or somewhere in between in the forum Cooking 5 years ago

T/F The easier it is to put a razor sharp edge on a knife, the easier it will lose it’s edge during use.

T/F Often you can put the sharpest edge on softer steel.

T/F The harder the steel, the longer the edge will last.

T/F The harder the steel, the more likely the edge will chip

Feed free to comment on any or all.

Merry Christmas

Michael

Michael Blakley replied to the topic ultra fine grit in the forum Sharpener and Accessory Maintenance 5 years ago

My 1500 on one side and blank on the other are Green and White. I’ve hand them for about 2 years.

I wasn’t sure if I’d be gaining anything by moving away from the lapping strips to a 3000 grit. From these replies, it sounds like it’s a toss-up.

Michael

Michael Blakley started the topic ultra fine grit in the forum Sharpener and Accessory Maintenance 5 years ago

I recently saw Wicked Edge 2200/3000 Diamond Stones.

They are priced at $120 per pair.

What would stones of this fine grit do for a knife if my finest grit is currently 1500. (I have diamond lapping and leather strops already in my kit.)

Thanks!

Michael

Michael Blakley replied to the topic Cheese Knife in the forum Welcome Mat 5 years, 1 month ago

The shiny vertical line is the bevel. I’m holding the knife against the mm portion of a metal ruler. So it looks to me like the bevel is a millimeter from apex to the side of the blade.

With most knives I can figure out the angle of the bevel by rocking the knife on a hard flat surface and feel where the bevel is lying flat. Then a pr…[Read more]

Michael Blakley replied to the topic Cheese Knife in the forum Welcome Mat 5 years, 1 month ago

Good news.

The folks at Customer Service got back in touch with me. They gave me the information and actually included a drawing so as to remove doubt! It’s 14° to 17° on either side. So, I”m going to set my WE at 15° when it comes time to sharpen it.

Michael

Michael Blakley replied to the topic I was in a hurry in the forum Basic Techniques and Sharpening Strategies 5 years, 1 month ago

Dear TCMeyer,

Thank you for your advice, I appreciate it very much. In sharpening a blade, I think we share the medical doctor’s Hippocratic oath. Rule #1, do no harm.

I may have been hasty at pulling out that 80 grit. On the other hand, at least I didn’t pull out the reverse side (50 grit).

Fortunately, this sharpening went well, It pass…[Read more]

Michael Blakley started the topic Cheese Knife in the forum Welcome Mat 5 years, 1 month ago

I have a cheese knife that I want to sharpen. It’s from wandpdesign.com.

I have contacted their customer service department to find out the degree at which the knife is factory sharpened, but they have yet to provide me a number, but they are trying.

The knife blade is 8 cm long (3 inches and 3/16th). The bevel itself is maybe a millimeter w…[Read more]

Michael Blakley started the topic I was in a hurry in the forum Basic Techniques and Sharpening Strategies 5 years, 1 month ago

I was in a hurry and a friend wanted me to sharpen a knife for him. So I grabbed my 80 grit stone and used a scrubbing motion to put an edge on the knife as quickly as I could. Then I proceeded to use that same scrubbing motion on the 100 200 400 600 800 1000 and 1500. Then I used the usual one-way stroke on the glass/diamond.

What’s the do…[Read more]

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