trevitrace
Gold Member
- Joined
- Jul 21, 2013
- Messages
- 22,099
Good evening, hope it finds you well.
A friend of mine recently asked me to sharpen a set of knives for him. I don't see any inherent difficulty sharpening Damascus over other steels that I've worked with (unless, of course, I'm overlooking an important factor or difference, please let me know) except upon inspecting them, I noticed a potential hiccup.
They're new, he got them for around $30, though he can't recall exactly how much, on a business trip to Japan years ago. They still have the thick layer of what seems in both smell and viscosity to be axle grease (?) on them and I would like to remove this crude before beginning the sharpening. Don't want the gunk all over my home/sharpening equipment/dog/etc.
Also don't want to use any solvent that might ruin or blemish the patterns on the blades, as inexpensive as they may be...if that's a possibility to begin with. I assume a little Dawn would do the trick, but if there's a safe and more efficacious alternative, I'm all ears.
Thanks for your time, cheers,
Adam
A friend of mine recently asked me to sharpen a set of knives for him. I don't see any inherent difficulty sharpening Damascus over other steels that I've worked with (unless, of course, I'm overlooking an important factor or difference, please let me know) except upon inspecting them, I noticed a potential hiccup.
They're new, he got them for around $30, though he can't recall exactly how much, on a business trip to Japan years ago. They still have the thick layer of what seems in both smell and viscosity to be axle grease (?) on them and I would like to remove this crude before beginning the sharpening. Don't want the gunk all over my home/sharpening equipment/dog/etc.
Also don't want to use any solvent that might ruin or blemish the patterns on the blades, as inexpensive as they may be...if that's a possibility to begin with. I assume a little Dawn would do the trick, but if there's a safe and more efficacious alternative, I'm all ears.
Thanks for your time, cheers,
Adam