today i worked inside my local williams & sonoma store for three hours........i work here every third sunday of each month.

today was a good knife day in my opinion.  some on the wicked edge and most on the kally......none above 600 grit or A30 except the 3 shuns.....A16 finish 1200........the one shun in vid was 1200 to 3 micron diamonds.....brown/white ceramic and power leather lightly.....BAD  

here is a short video .

see ya soon.
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https://youtu.be/IkepsI7WCEQ

i am reposting this from a post i made last night.

i am new to knife sharpening compared to most here - this is one of my greatest challenge.
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i am new here and mr rupert told me about this new forum, so i going to jump right in here.  i am new to sharpening knives compared to many here, but since 2012 i have worked farmers markets, local gun shows, whole foods, williams-sonoma and other locations from time to time.

i sharpen kitchen knives - pockets - hunting/fishing - fabric/household scissors and lot of yard gear.

started with edge pro in 2012 in may....july moved to wicked edge - only worked farmers market then....2013 business started to pick up and after most sat. mkts. i had homework.......i soon bought a HF 1x30 belt sander and pre sharpened all homework knives and then to WE.......the WE and EP both do great on knives...especially kitchen.

these days i used 4 belt sanders.....3 kelly's and 1 viel, 2 of which are variable speed and i used the WE as well, but i charge 20 bucks or more per knife for WE.........i have several restaurant accounts that i do, some i rent and replace every three weeks on the average.

also in my area of virginia, the coast in va beach, there is a greek family that sharpen knives for 80 years for restaurants and cover 3 surrounding states...big outfit........2 to 3 bucks per knife and replace weekly.

restaurants cut so many different things it is hard to sharpen all so they cut this and that......the WE makes a great restaurant edge after the 1200 grit paddles followed by ceramics........but slow, but they cut tomatoes.........restaurants LIKE KNIVES THAT CUT TOMATOES.  with my belt sanders i use to go up to 1200 grit trizacts and polish.......cut great.....celery, carrots...etc.....TOMATOES.....GO LUCK

Since 2012 i have made some good friends in the knife world and they have helped me through many questions and all sorts of things that i was not a rocket scientist with.........I'd like to thank all of you for the help......mark reich, rupert lucius, ken schwartz, james ammons, don daily, and two of my knife buddies....peter woolworth in ca  and a new guy named garry in tx...........THANK YOU.

the big commercial guys knives appear to be sharpened on a stone.....real toothy and they cut tomatoes  much nicer than the polished jobs i did.....they would call me up the next day and say....hey these knives will not cut our tomatoes.......i called some of the guys above and now at 73 years old my knives will cut tomatoes .......still using kallys...1 x 42"........80grit to 220/240   a few around 600, but 95% of the restaurant knives i stop at trizact A65..........i finish on leather........felt......compounds............i really have fallen in love with 3m non-woven belts......scotbrites.......maroon is med.......blue is fine and  gray are super fine.........they love serrated blades, mowers, axes, yard stuff.

i am reading and listening right now.......please comment

i am going to ask my three buddies to stop by.....peter.....garry and jeremy
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<")))))<>(

What are the RS232 USB communication setup parameters?
Working on a database program.

Mike's latest Sharp Pad videos are fascinating. Especially interesting was his discussion of work hardening when removing the burr with the Sharp Pad. I would like to learn more about this.

Ken

Edge on Up products seem to be improved as fast as new cel phones! I knew that my old reliable KN-100 is now probably vintage, and that my trusty original PT-50 has been superceded. However, I thought my Sharp Pad was safe! Not so. I was watching the the latest Sharp Pad videos, (thanks for placing them conveniently directly on the forum!) and I noticed the new Sharp Pads now have two plastic plates instead of one plastic and rough/smooth leather. I assume this is a new improvement. Please explain.
Thanks,
Ken
ps I wonder what will be new when I awaken tomorrow.

Jim,

I had originally posted this in the other thread, but as so often happens in forums the thread morphed off into another interesting subject.  I think that's just fine, but I would like to revisit the issue because I want to get a better understanding of it.

The original question was:
I had learned, and intuitively it makes sense to me that a polished edge would have better edge retention than a toothy edge.   Fairly recently I was wandering around the ‘Net and saw some stuff saying that due to the way a toothy edge wears, that a toothy edge could have better edge retention than a polished edge. 

 
At this point I have no idea where I saw that info, but it ran contrary to my understanding.  I have always thought that a toothy edge was less stable because the peaks of the “teeth” were not well laterally supported.

You replied that a toothy edge is has better overall retention.

Can you help me to understand why?  Would that only be true with non-impact use?  For example, what about if you were chopping carrots on a cutting board. Would that type of impact make a difference?

Hi, i become a member here today"
My name is Thomas, my aka are edgepal. I make my sharpening tools by hand in Sweden where I live in parish Jamtland in the middle part of Sweden.

You can look at my homepage here:  http://www.edgepal.com/english-5444885

I am 70 years old and it is my hobby to invent, construct and make sharpening tools.

I have use knifes and other edged tools for 60 years - and of cause sharpen them. The first 40 years by freehand, later with sharpening tools I made my self.

I have live long times outdoors above the arctic circle in the Swedish high mountains and lived with the Sami people there during the 60 and 70:ties, sins 30 years back i live out in the Forest with miles of Forest around my house.

From that experiance I am interseted of knifes and edges in use all over the world.

Greetings fellow blade enthusiasts, I'm Mark Reich, of Reich Precision and ReichPrecision.com

There are many facets to making knives, which brings wide ranging questions. I will be able to shed some light in all directions. 

From steel, to forging and heat treating, from power hammers to grinders and other equipment, we can discuss any aspect of bladesmithing and knifemaking.

If you're wondering "what, if or why" about a knife or it's components, I'm looking forward to any and all discussion.

Please take a moment to make a quick post. I am very keen to know what might be of interest to you.

Thank you for your time and interest.

I had learned, and intuitively it makes sense to me that a polished edge would have better edge retention than a toothy edge.   Fairly recently I was wandering around the ‘Net and saw some stuff saying that due to the way a toothy edge wears, that a toothy edge could have better edge retention than a polished edge. 
 
At this point I have no idea where I saw that info, but it ran contrary to my understanding.  I have always thought that a toothy edge was less stable because the peaks of the “teeth” were not well laterally supported.
 
What’s the real story?

       

Hello Mike, hello everybody. My name is Johanka and I am a secondary school student. I am using the account of my grandfather.  I am not a knife-sharpener but last year I have learned how the BESS scale works. I will post here how it happened.

As I learned in physics about force I needed to know what is the difference between weight and mass. My grandfather Jan explained it to me on the example of the BESS scale. He told me that Mike measures edge sharpness by the size of force which is necessary to cut the test medium. Mike uses a digital scale which measures force but calculates and displays mass in grams.

We have built a simple sharpness tester from Lego. On our kitchen scale we can read how many grams would create a weight which would be able to cut an elastic band. Our kitchen scale weights up to 5000 grams and so I think it could measure even the "sharpness" of a completely dull axe.

I hope I am correct if not please correct me.  

Johanka