Fairly Knives Chat - Check in and say Hi! Post whatever here...

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Man I can't wait! What edge geometry did you put on the rigger? I like to try to maintain the same geometry for a while before I possbly change it. I just got a new Norton combo India stone since someone dropped my other Norton stone and for some reason my diamond bench stone warped a tiny bit.

This calls for a beer! Stone Ruination IPA tonight! Cellar temp, of course. Must allow for the liquid poem to the glory of the hop. God bless the yeast, malt and hop!


Cheers!

-Xander
 
fast14riot said:
Man I can't wait! What edge geometry did you put on the rigger? I like to try to maintain the same geometry for a while before I possbly change it. I just got a new Norton combo India stone since someone dropped my other Norton stone and for some reason my diamond bench stone warped a tiny bit.

This calls for a beer! Stone Ruination IPA tonight! Cellar temp, of course. Must allow for the liquid poem to the glory of the hop. God bless the yeast, malt and hop!


Cheers!

-Xander
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Now that is some good beer, Stone makes the best. If I had to pick only one brand that might be it. I just poured a Goslings rum and cola, always a favorite.

I don't know the actual angle on the edge but it glides through paper like it isn't there. The edge is very aggressive (grit wise) and should be good on rope.

I make "hard use knives" but I more consider that more of a construction method. Thick edges and obtuse angles are not Fairly Knives.
 
Sounds good! I usually prefer the overly hop-forward and skunky cascade hops of Sierra Nevada brews. I have some that's been cellared for almost 18 months, and it might come out now!

I've switched over to Sailor Jerry and coke now. I don't like to finish the entire sixpack and then switch.

A toothy edge is nice, I find that depending on the steel a 400 to 800 grit works well.


-Xander
 
Moring, heading out to work. Daniel, sounds good I'll look for pic's tonight when I get In from work. B.C., tell me about it, I'll be 46 this year. F14R, wish I could be having a drink instead of going to work.
 
morning dudes ,this is very early for me ( I don't wake up before noon) I work nights . thanks for the friend invite Daniel . I think I will start off the day with some nice loud Dwarves and coffee.Have a great day everyone.
 
flatblackcapo said:
morning dudes ,this is very early for me ( I don't wake up before noon) I work nights . thanks for the friend invite Daniel . I think I will start off the day with some nice loud Dwarves and coffee.Have a great day everyone.
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Holy cow, this is early for you! Give me a call.


-Xander
 
Daniel that is because this is the happening place!!! Everyone is friendly and we freely share our wisdom with one another!This is like my second family on here!Not to mention the Bad Ass knives you make us!!!!
 
Looking forward to the photos Daniel.

Happy birthday BigC... 45 is not too bad. 46 sucks though :p
 
BigCountry I hope you are having a good one!

IMWILSON, Check this out!

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Morning y'all. I think I'm gonna dig out my race mountain bike and ride it to work today, gettin time to get back out on the trails. I love finding some gnarly single track, headin out alone and clearing my mind of all troubles. I was going to go this week, but I told one of my employees I would cover him so he can go propose to his girlfriend at a nice restaurant in San Francisco. . .

Just spent two hours between last night and this morning completely reprofiling and sharpening two sets of kitchen knives for my wifes kitchen at work. I honestly have never seen knives so dull! Funny part is they are actually nice knives that looked like they haven't been touched to a stone in years! I put a 20* edge with 600# on the disc grinder, and now they are shaving sharp!


-Xander
 
fast14riot said:
Morning y'all. I think I'm gonna dig out my race mountain bike and ride it to work today, gettin time to get back out on the trails. I love finding some gnarly single track, headin out alone and clearing my mind of all troubles. I was going to go this week, but I told one of my employees I would cover him so he can go propose to his girlfriend at a nice restaurant in San Francisco. . .

Just spent two hours between last night and this morning completely reprofiling and sharpening two sets of kitchen knives for my wifes kitchen at work. I honestly have never seen knives so dull! Funny part is they are actually nice knives that looked like they haven't been touched to a stone in years! I put a 20* edge with 600# on the disc grinder, and now they are shaving sharp!


-Xander
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Hey good morning guys! I am trying to return emails right now, lol my fingers are getting a workout!


Xander, I hear you on the kitchen knives! In most kitchens it is looked down upon if you are doing anything other than working on the hot line. The knives just stay dull and they expect the staff to sharpen them themselves on their time off. At my last real kitchen job I told the chef his knives were an embarrassment and that he should pay me to sharpen them on the clock so he did! :D I had a crowd because the guys didn't know how to sharpen, they just use those slider things. I reprofiled a broken tip on one with a stone and they were so amazed after that the chef offered us all free sharpening by a local knifemaker. This guy is a really well known chef, on TV and such... he used a steel to maintain his blades.
 
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