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11-24-2006, 12:12 AM #1
Butcherd on the Hone? Butchered on the Strop? Just Butchered?
I have been trying to hone a Wade and Butcher I picked up on Ebay. Whoever had it before me tried to do some strange type of honing and I'm trying to over come that.
I hope I am not fighting a lost cause.
Here are some pics of sides A and B. Maybe you masters can tell me whats up.
I nearly have my double duck to shavable and am working on another W&B, which by the way, seem to have a wedge grind or more straight sides.
I also have a Keystone (anyone ever heard of it?) which I have been working on. So far, only the double duck and the keystone have been any where near smooth shaving sharp.