Got some nice knives on Monday evening – really nice knives.
Sharpening is complete and waiting for pick up/delivery call.
See you soon - the rain will cease soon. –vid is like 8 Mins.
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https://www.youtube.com/watch?v=qI7ZIpZ5b08
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Tuffy,
What was your plan of action with the sandwich and bread knife? Are you still using the ceramic steel amd green compound on cardboard? I tried to go that route and bought the wrong steel from cktg. I used the steel before realizing it was the wrong one. That was $50 down the drain. 
I have the grinder set up sold by Josh, but would like a non power way as a new gig will not have juice.
TIA, Eamon
Eamon do you not have some bench stones because you can use the edge to sharpen serrated blades I think Ken does it that way he has a video doing a Tojillo bread knife that way .
Leo Nav
Thats a big batch of Shuns!
Leo Nav
would have been good to have had that magnifier today
Eamon:
One trick I have that works really well on bread knives that have round serrations… I have a 1/2" diameter white, ceramic “crock stick” which is about 8" long (have had it for maybe thirty years). I chuck it up in a 1/2" cordless drill, clamp the drill in a vise, then work the individual serrations/grooves over the spinning rod. Pretty easy to hold the right angle or to play with various approaches to bring up a very nice edge. Moving the blade along the length of the stick helps to spread the accumulation of swarf. Use a “super eraser” to clean the stick while it’s spinning.
Lansky still sells the “crock stick” set with 2 med and 2 fine grit stones for $16 at http://www.amazon.com/Lansky-4-rod-Crock-Sharpener-LCD5D/dp/B000B8FW0E/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1398322593&sr=1-1-catcorr&keywords=crock+stick
I’m not sure what the diameter is - maybe more like 1/4", but it looks workable.
There’s an awful lot of ceramic rods for sale on Amazon, but they don’t say what the grits are.
Good luck,
Tom
Thats an interesting solution!
Leo Nav
[quote quote=“tcmeyer” post=17164]Eamon:
One trick I have that works really well on bread knives that have round serrations… I have a 1/2" diameter white, ceramic “crock stick” which is about 8" long (have had it for maybe thirty years). I chuck it up in a 1/2" cordless drill, clamp the drill in a vise, then work the individual serrations/grooves over the spinning rod. Pretty easy to hold the right angle or to play with various approaches to bring up a very nice edge. Moving the blade along the length of the stick helps to spread the accumulation of swarf. Use a “super eraser” to clean the stick while it’s spinning.
Lansky still sells the “crock stick” set with 2 med and 2 fine grit stones for $16 at http://www.amazon.com/Lansky-4-rod-Crock-Sharpener-LCD5D/dp/B000B8FW0E/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1398322593&sr=1-1-catcorr&keywords=crock+stick
I’m not sure what the diameter is - maybe more like 1/4", but it looks workable.
There’s an awful lot of ceramic rods for sale on Amazon, but they don’t say what the grits are.
Good luck,
Tom[/quote]
Tom,
Thanks very much! I ordered them and will give them a try? For the price? What the heck? A cordless drill and the sticks should be good to go!
