Cushing H.
Gold Member
- Joined
- Jun 3, 2019
- Messages
- 2,714
I’ve had a few knives recently that I struggled getting to where I wanted them to be on the grinder ... especially longer or thinner stock kitchen knives. I have for a while known the technique taught by nick wheeler (and have rudimentary equipment to do it) ... and so have gone that route to try to “correct” the problematic knives.
I will have to admit that with a reasonably close (In flatness) surface to start with, things actually go pretty quickly, and it is easy to control and FAR less likely to create a quick “oops” defect than a grinder. Also no / little chance of overheating the edge (and fewer burnt fingers). It actually also does not take much more time than messing around on the grinder. And yes, as some have commented, in its own way it is pretty relaxing.
So, don’t have it be said that I will not “eat crow” when appropriate.
I will have to admit that with a reasonably close (In flatness) surface to start with, things actually go pretty quickly, and it is easy to control and FAR less likely to create a quick “oops” defect than a grinder. Also no / little chance of overheating the edge (and fewer burnt fingers). It actually also does not take much more time than messing around on the grinder. And yes, as some have commented, in its own way it is pretty relaxing.
So, don’t have it be said that I will not “eat crow” when appropriate.