Some mood lighting, romance, sangria, and a titanium framelock knife.

freq18hz

freq18hz

Joined
Mar 4, 2010
Messages
1,093
I title this picture "Take matters into your own hands"

Possible alternates include:
"Where the heck is our waitress?"
"Did you not get a knife either?"
"Why do I have three forks?"


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suffice to say, it got the job done. The water/wine steward did look a little nervous though.

Aftermath:

IMG_0548.jpg



You know who didn't look super pleased that I was taking such a pic, but when I inquired she exclaimed "No, I think it's awesome!!!" =)
 
I know I would get the "LOOK" from my wife if I took pics like these......lol. She is not a knife person in Any way, so I am alone in my knife ventures in this house !!!
 
I guess I was just amused, Ive never needed to pull out my own knife for dinner, but we were stranded with no service!
 
Nice, thats one of the perks of being a knife nut.

I do hope you weren't slicing through that steak into the ceramic plate though!:eek:
 
Yeah FYI I just checked the edge, the belly of the blade is so dull it literally snags/rips paper

:(

So do I take it to the sharpmaker, or use my DMT aligner on it?
 
somehow, I had a different expectation because of the title
But hey, I'm glad I didn't get to see you make out with a sebenza ;)

try some dmt stones and a strop with dmt paste. I'm about to whip up a post about it!
 
Use the sharpmaker. I betcha 20 per side on the medium and 40 per side on the fine would do it.

I'm sure most people know but ceramic plates, granite, etc is the quickest way to dull a blade!
 
I hate using my folders to cut food on ceramic plates. They will mess your edge up fast. I would try the sharpmaker, if that doesn't work go to the DMT stones starting at fine(red) working your way to your finest stone or strop. That should bring the edge right back.
 
Ya you should be able to touch up that edge pretty quick with the fine sharpmaker rods at the 40 degree setting . If you can't cleanly cut paper after 20-30 strokes I'd take it to the course stones for about 20 swipes and then smooth the edge out again with your fine rods. Unless you really ate the edge up that should do it just fine.

I never use my pocket knives to eat with unless I'm camping or in my car on a quick lunch and have nothing else, however only if I'm using a paper or styrofoam plate or something. Remember ceramics can be MUCH harder than any of our super blade steels.
 
Have you ever sharpened it with your aligner kit yet? If so just use the red until it can take hairs off then work your way to the finest stone. It shouldn't take too long usually but S30V can be a pain sometimes.
 
In future cut at a 20 degree angle on a ceramic plate.....then you sharpen your knife!!!

:D:D:D:p
 
SteelSnob said:
Have you ever sharpened it with your aligner kit yet? If so just use the red until it can take hairs off then work your way to the finest stone. It shouldn't take too long usually but S30V can be a pain sometimes.
Click to expand...

Nope haven't sharpened it yet. Trying to figure out if I want to use my dmt stuff or the sharpmaker.

marthinus said:
In future cut at a 20 degree angle on a ceramic plate.....then you sharpen your knife!!!

:D:D:D:p
Click to expand...

Ahaha yeah I blew it!
 
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