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Sliced a tomato then sharpened the knife
#4
Thanks for your "tomato"  post here Grepper and also thanks for the sharpening primer contained within. For someone who is just getting into the hobby or trade - please go back and reread Grepper's post. It outlines just how simple and fast producing really sharp edges can be.

So what's that we see in the photo at the bottom of your post Grepper? Could that be a continuation of your efforts to build the world's best Kally knife rest? We won't pull anyone's leg here - we know that it is. That is a super nice looking rest and hope that you will share more info with the Exchange when you're ready.

 SHARPCO - We're proponents of using Scotch Brite belts for burr removal as well. Whatever the finest grade available is - and we believe that super fine is, that's what we use. Of course the coarser grades remove burr as well but do so at the expense of sharpness. The claim to fame for Scotch Brite is two-fold; it's fast (usually three or four quick passes each side) and doesn't remove the "tooth" from toothy edges. Take that back - three-fold; remember LOW (line of weld)? A Scotch Brite belt mounted on a Kally quickly and effectively removes LOW.
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RE: Sliced a tomato then sharpened the knife - by EOU - 07-25-2019, 09:04 AM

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