Been busy
knife count is at 293 as of today
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Hi Tuffy:
That middle knife in Brian’s Kitchen sure looks exactly like a Chicago Cutlery I have. I recently practiced my convex edging on it and it turned out to be an outstanding edge - maybe not the best for kitchen work, but scary sharp! I think because it has a pretty thick shoulder width. The convex blends in well with the extra meat of the blade behind the bevel and the shoulder bevels give the edge a longer taper. Unfortunately, the steel is pretty soft and dings up pretty quickly.
I’m really happy to see you doing so well this season.
Tuffy,
is that 293 knives this year to date? or on your current stones?
I used the kally on those three.
it is 302 after today…if i had to guess, i would say 50/50 - maybe 60/40 meaning some were sharpened on kally and others on WE.
all the knives i bring home to sharpen with slight exception are all sharpened on kally to avoid using up my stones.
i try and keep the stones for fair work where i have no electricity.
i am in need of some 50/80’s and 100/200’s since they are like 13 months old now. i use the 50/80’s now to start since they are about like the 100/200 were when new.