Cliff Stamp
BANNED
- Joined
- Oct 5, 1998
- Messages
- 17,562
Yeah, I am forced with flat as well due to lack of a wet wheel grinder and the initiative to make one out of a washing machine.
-Cliff
-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
From the book of Edgeclesiastes
- Thread starter thombrogan
- Start date
Yeah, I am forced with flat as well due to lack of a wet wheel grinder and the initiative to make one out of a washing machine.
-Cliff
- Joined
- Nov 16, 2002
- Messages
- 9,948
Have you considered attaching a shop-roll style of abrasive to an overturned SUV's tire? Next time you're with your younger brother, he could provide the overturned SUV.
- Joined
- Dec 9, 2005
- Messages
- 2,402
I have my brother on the lookout for a wet wheel grinder, but in the meanwhile I continue to bow to my D8XX, and it serves me well.
Mike
- Joined
- Sep 29, 2002
- Messages
- 2,965
NOW you tell me! (Leaving interesting drip patterns on the white tile floor) ......
Damn Murray Carter and those funky cheap Mora's that get so sharp so quick and easy! LOL
Rob
- Joined
- Sep 29, 2002
- Messages
- 2,965
BTW
The green brick is better than the pink brick.
Rob
The green brick is better than the pink brick.
Rob
What, Thom, you don't have a CNC grinder????? :grumpy: Once you get one, maybe you wear THAT around your neck
- Joined
- Nov 16, 2002
- Messages
- 9,948
Like a $50,000+ albatross. I'll get right on that!
Let me announce that as the book of Edgeclesiastes opened with the schism of the Juranitchites, it also has much to offer in praise to Orthodox Juranitchite cbwx34. Yea, he, in a fit of "what have I got to lose?" lapped his D8EE with a D8E (or similar 1200 grit DMT product) and found the finish left by the D8EE much improved. Like Michael leading his chosen to the land of milk and honey, cbwx34 has led us to the perpetually flat analog of the Norton 8K.
Praise be to Curtis! He's 1 sharp knife ....dot com....
Let me announce that as the book of Edgeclesiastes opened with the schism of the Juranitchites, it also has much to offer in praise to Orthodox Juranitchite cbwx34. Yea, he, in a fit of "what have I got to lose?" lapped his D8EE with a D8E (or similar 1200 grit DMT product) and found the finish left by the D8EE much improved. Like Michael leading his chosen to the land of milk and honey, cbwx34 has led us to the perpetually flat analog of the Norton 8K.
Praise be to Curtis! He's 1 sharp knife ....dot com....
- Joined
- Jul 3, 2005
- Messages
- 112
- Joined
- Nov 16, 2002
- Messages
- 9,948
Thin is in; flat is where it's at; thin and flat is all that.
Recently, a puzzling development opened up to me:
Coarse edges, in some circumstances, are better for push-cutting than polished edges.
Bishop Stamp recently asked if my new, super-sharp kitchen knife could push-cut through the skin of an over-ripe tomato. It couldn't. It would balance on the tomato's skin until a barely-perceptible draw was performed. At that point, it would drop as though it were a guillotine and fall through said tomato, but the initial perferation required a pull cut.
Failure thought I!
Recently, I applied interesting and exciting abrasives to that knife and made the edge thinner and more polished. The draw needed to initiate the guillotining was even less, maybe 0.25mm, but it was still there.
Infinite failure thought I!
Then I went with tear-filled face to the sharpening masters: the Foodies. Joe told me that coarser edges push-cut tomatoes with greater ease (apparently, the micro-serrations sink into the flesh whereas the polished edge spreads the weight of the blade over a larger surface area able to bear its weight) and Maniacally skilled and maniacally tempered Dave said that the guillotine-effect first seen on the new edge and improved with further sharpening was the 'Wow Factor' he had described in previous writings.
Just as the thinning of an edge concentrates more force into the cut, so can leaving teeth on an edge. It's not counterintuitive if you consider how pointy teeth bite compared to rounded teeth, but it was a surprize for me nonetheless and allthe more.
Recently, a puzzling development opened up to me:
Coarse edges, in some circumstances, are better for push-cutting than polished edges.
Bishop Stamp recently asked if my new, super-sharp kitchen knife could push-cut through the skin of an over-ripe tomato. It couldn't. It would balance on the tomato's skin until a barely-perceptible draw was performed. At that point, it would drop as though it were a guillotine and fall through said tomato, but the initial perferation required a pull cut.
Failure thought I!
Recently, I applied interesting and exciting abrasives to that knife and made the edge thinner and more polished. The draw needed to initiate the guillotining was even less, maybe 0.25mm, but it was still there.
Infinite failure thought I!
Then I went with tear-filled face to the sharpening masters: the Foodies. Joe told me that coarser edges push-cut tomatoes with greater ease (apparently, the micro-serrations sink into the flesh whereas the polished edge spreads the weight of the blade over a larger surface area able to bear its weight) and Maniacally skilled and maniacally tempered Dave said that the guillotine-effect first seen on the new edge and improved with further sharpening was the 'Wow Factor' he had described in previous writings.
Just as the thinning of an edge concentrates more force into the cut, so can leaving teeth on an edge. It's not counterintuitive if you consider how pointy teeth bite compared to rounded teeth, but it was a surprize for me nonetheless and allthe more.
