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Thread: What's your Kinfe maintenance?
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04-06-2022, 02:42 PM #1
Nice video Jamie. My Dad had a set of those, not sure what brand but he could get a knife scary sharp with them.
Steve I knew a guy years ago who was a security guard at a hospital I did work for and he had a thick Scottish accent. I naturally assumed he was from Scotland until it came up in conversation with the head of security and he told me he was from Canada; not sure where and I don't know if he (head of security) knew.Iron by iron is sharpened, And a man sharpens the face of his friend. PR 27:17
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04-06-2022, 03:10 PM #2
I have had a Case version for 48 years I reckon. It finishes great after a medium DMT.
I clean the sticks back to white with barkeeps friend and a toothbrush on occasion.
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04-06-2022, 03:16 PM #3- - Steve
You never realize what you have until it's gone -- Toilet paper is a good example
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04-06-2022, 03:21 PM #4
What are those knife sharpening sticks and the wood with the correctly angles holes called.
Are they expensive and where can I get them too, they look like they might be better than my steel.
The last time i sharpened my large knives was as I was burnishing my TransArk- - Steve
You never realize what you have until it's gone -- Toilet paper is a good example
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04-06-2022, 03:24 PM #5
Aha, Are these the chappies?
https://www.amazon.ca/Lansky-4-rod-C...8&sr=8-18&th=1- - Steve
You never realize what you have until it's gone -- Toilet paper is a good example
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04-06-2022, 07:03 PM #6
That was a very nice video, I enjoyed it. Those fixed honing jigs make for a consistent good edge.
I keep a little piece of wood in my kitchen, that has a coarse diamond hone on one side and a leather strop with 1 micron diamond paste on the other.
I am a fan of stropped coarse edges on my pocket and kitchen knives. I have a few knives that I will sharped to a fine edge but the majority get the wham bam thank you Mam edges
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04-06-2022, 08:38 PM #7
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04-06-2022, 08:47 PM #8
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04-07-2022, 12:05 AM #9
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Thanked: 31A vintage Carborundum 108 for me. Used under dripping water rather than oil.
Coarse side is great for veggies and general edge, the fine side is quite fine for raw meats.
Sometimes the coarse followed by just a couple of strokes on fine for a nice combo edge.
Regular maintenance is a must otherwise it takes the fun out of it.
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04-06-2022, 08:46 PM #10
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Thanked: 580What are they like for longer knives?
Have seen them before, not a bad idea.Into this house we're born, into this world we're thrown ~ Jim Morrison