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Posts by gomestar

old people
did some work tonight. awesome results (yes, there are stains on the carbon part of that knife, somebody not named gomestar decided to cut up some limes and leave the knife to marinate in lime acid):
yeah, packing tape is about as much as this thing encounters. Maybe a bag of dog food if the scissors are too far away. ended up doing just over 22 degrees. The 220 dug right in, no problems at all.
turned out pretty well
delays on the 4-5 yesterday, which aren't unusual. Except this time the "police investigation" was because some guy decided to drop trou and take a shit. I got to see the "police investigation" from the platform.
NJ drivers are pretty bad, but in their defense they learned to drive on highway exits that were envisioned by a child with a crayon.
You must be new to this Florida thing.
yeah, the 140 is rough. I'll start with the 220 and see how it goes. Never sharpened a thick blade like this.don't forget!http://www.chefknivestogo.com/chst6mmthfor.html
the pocket knife angle is fine, but it's chipped here and there and I was figuring giving it some real work and putting a new angle on. Maybe 20-25*. Would you suggest starting with the 140 ChefsKnivesToGo diamond grit for Edge Pro? Or will the EP220 be good enough to start? and what about the gyuto? Start at 15* for the main working, then raise the arm slightly to get that second angle?
finally realized that my knives are dull and that I have an angle cube to make them awesome again. so it'll be the authentic replica Edge Pro + Chosera stones + angle cube to help. on my Masamoto Gyuto, which angles should I try for? I'll aim for 50/50 (wife is a lefty), but i know Manton and the like try to work in 2 angles (one narrow, one super narrow), so what should I do? second, I have an SOG Flash II pocket knife that I use for shit like opening boxes. It's old...
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