03-26-2017, 10:35 AM
Thank you grepper for the encouragement and advice and also very happy to see that my report was well received. My mouse arrow was poised over the post button for sometime before I had the courage to click it
I don't think that I can accept all of your praise though. I don't think that I am a "freehand" sharpener although I understand where your comment comes from. Like I said in a previous post I tried sharpening with stones and my edge tester proved that I didn't know what I was doing. I think the difference in my case is that with stones you are pushing the edge and with the technique I used you are pulling the edge. This seemed to make all the difference in my case. I think that it all has to do with this sharpening angle thing. What gave me the courage to try this is the thread started by Thomas in Sweden. He doesn't worry about sharpening angle very much. He worries about a sharp edge. Maybe if you are a chef or a butcher and you use a knife to cut and chop all day it makes a difference but what people like me really need is simply a clean sharp edge. I bring this up only because I don't know for sure what angle is on my knife C now. It could be the same or I might have changed it one way or the other. I do know that my $1.75 knife from GoodWill is now the best cutting knife in my kitchen. Maybe it was just beginners luck. I have nothing bad to say about the Worksharp. Its 5 times better than my old electric in my opinion and still glad that I own it. I'm going back to the hardware store today to buy more sandpaper. On the way I'm going to stop by my daughters house and steal one of her deburring plates from her sharp pad so that I have something to glue the new sandpaper to.
Here is something for Edge On Up if anyone there is listening. You need to make available additional burr removal plates to your customers. They get scratched and dirty with use. The visible scratches left by burrs, or not, on the plates are a great sign that a burr is present or has been mostly removed. They eventually get so scratched up though that this valuable feature is useless. Also they get dirty from burr removal but after awhile you can't tell if new burr is coming off or you are just looking at old burr from previous use. Obviously I would like to get some extras just to glue new sandpaper to because I'm going to start on our good knives this afternoon. I can't believe that I am the first guy to pick up on the technique you talk about in your video and writings.
Just went to the kitchen to warm up my coffee and caught my wife using my new $1.75 knife. She said "this is really sharp!". SCORE!
I don't think that I can accept all of your praise though. I don't think that I am a "freehand" sharpener although I understand where your comment comes from. Like I said in a previous post I tried sharpening with stones and my edge tester proved that I didn't know what I was doing. I think the difference in my case is that with stones you are pushing the edge and with the technique I used you are pulling the edge. This seemed to make all the difference in my case. I think that it all has to do with this sharpening angle thing. What gave me the courage to try this is the thread started by Thomas in Sweden. He doesn't worry about sharpening angle very much. He worries about a sharp edge. Maybe if you are a chef or a butcher and you use a knife to cut and chop all day it makes a difference but what people like me really need is simply a clean sharp edge. I bring this up only because I don't know for sure what angle is on my knife C now. It could be the same or I might have changed it one way or the other. I do know that my $1.75 knife from GoodWill is now the best cutting knife in my kitchen. Maybe it was just beginners luck. I have nothing bad to say about the Worksharp. Its 5 times better than my old electric in my opinion and still glad that I own it. I'm going back to the hardware store today to buy more sandpaper. On the way I'm going to stop by my daughters house and steal one of her deburring plates from her sharp pad so that I have something to glue the new sandpaper to.
Here is something for Edge On Up if anyone there is listening. You need to make available additional burr removal plates to your customers. They get scratched and dirty with use. The visible scratches left by burrs, or not, on the plates are a great sign that a burr is present or has been mostly removed. They eventually get so scratched up though that this valuable feature is useless. Also they get dirty from burr removal but after awhile you can't tell if new burr is coming off or you are just looking at old burr from previous use. Obviously I would like to get some extras just to glue new sandpaper to because I'm going to start on our good knives this afternoon. I can't believe that I am the first guy to pick up on the technique you talk about in your video and writings.
Just went to the kitchen to warm up my coffee and caught my wife using my new $1.75 knife. She said "this is really sharp!". SCORE!