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Old 08-30-2010, 03:39 PM   #71
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You are going to wear out your knife holding arm if you keep moving that knife back and forth Frank. Let the food do the work for you.
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Old 08-30-2010, 03:45 PM   #72
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You might just have a point.. I will look into that.
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Old 08-31-2010, 12:41 AM   #73
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When you sharpen your knife, what equipment/technique are you using? I'm kind of new to the sharpening myself thing, and now that my Hattori showed up at school (but im at home now :( ), I should probably get good at this.
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Old 08-31-2010, 08:39 AM   #74
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I do not trust myself to sharpen free hand so I use the Edgepro Apex system. It is a lot of money up front, but it is the gold standard for sharpening systems. I think it is worth every penny.
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Old 08-31-2010, 07:08 PM   #75
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Quote:
Originally Posted by GB View Post
I do not trust myself to sharpen free hand so I use the Edgepro Apex system. It is a lot of money up front, but it is the gold standard for sharpening systems. I think it is worth every penny.
Hey! That's cheating! I sharpened my knife with a two and a half inch medium Smith's Arkansas Stone (600 grit). It's sharp enough to cut 3/4 way through the dropped tomato. Of course I've made a convex edge on my knife and a sharpening system just wouldn't be good for it. I'm hoping that my self-made strop and jeweler's rouge will take the knife to that final edge I'm looking for.

Gotta admit though, the video proves how good your edge is. It still deserves a well earned congrats.

Seeeeeya; Goodweed of the North
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Old 08-31-2010, 08:28 PM   #76
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I've played around with convexing on an EP, and it can be done easily with a bit of "creativity." Try thin adhesive foam strips attached to EP blanks, with 3M PSA in various grits attached to the foam.
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Old 09-01-2010, 10:14 AM   #77
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You amaze me Rob!
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