i am much wiser now, so i figured i would pass along how i ended up doing it.
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Funny, now that you’ve mentioned it I’ve used that method too! ;p
Probable best although I was waiting to see if there was a sharpening solution to it but i guess there is not a lot of meat to work with .
Excellent technique :lol:
Max, don’t forget to record all your angle settings so you can duplicate that edge if need be. ( grin ) B)
The Tri Angle rods from the Spyderco Sharpmaker actually do a fantastic job sharpening peelers.
[quote quote=“jordanwalsh” post=14129]The Tri Angle rods from the Spyderco Sharpmaker actually do a fantastic job sharpening peelers.[/quote].
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you mean one of these?? - i have had this one for over 20 years or more. i tried it and it worked on ly peeler, but not like i wanted it.
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amusing, but that was a waste of a couple of bucks. B)
the peeler design is simple, and you’d only need a 100/200 (or 400/600) stone, and about 10-20 passes using just the stone to sharpen up a peeler. just run it across both edge at the same time; looks like that is how they’re made.
Yeah one of those. I never bother to go past the grey stone, i don’t think the cheap metal on the one i have is worth polishing with ceramics. peels lines into a cucumber perfectly. The edge will last about 2 months before i decide its worth touching up.