Chico Buller
Washing Up
As you know, I have purchased a two nakiri style vegetable slicing knives, and I have decided against logical, focused thinking to make one of them "perfect."
The knife has now had the bevel made more uniform (it is a laminated knife, and the layers drive me crazy), and I have taken the edge all of the way to the 800 and 900 grit Edge Pro stones. The knife is a double bevel and that allows me to do most of the heavy lifting with the EP. The knife is now back in the freezer.
The polishing will commence with my most prized possessions, the glazier glass mounts. I tried to take this pic over newsprint and the grains of an oak table so you could appreciate the purity of this glass. The pic is of poor quality.
This is the junk I use just to "level the bevel."
Buzz, this pic is for you. In the words of Dark Wing Duck, "Let's get dangerous." This is the angle chosen for the nakiri.
When the knife has re-frozen a bit, I will begin polishing with a 2000 or 3000 grit paper on a more mundane paste. I will save the fun for the end.
The knife has now had the bevel made more uniform (it is a laminated knife, and the layers drive me crazy), and I have taken the edge all of the way to the 800 and 900 grit Edge Pro stones. The knife is a double bevel and that allows me to do most of the heavy lifting with the EP. The knife is now back in the freezer.
The polishing will commence with my most prized possessions, the glazier glass mounts. I tried to take this pic over newsprint and the grains of an oak table so you could appreciate the purity of this glass. The pic is of poor quality.
This is the junk I use just to "level the bevel."
Buzz, this pic is for you. In the words of Dark Wing Duck, "Let's get dangerous." This is the angle chosen for the nakiri.
When the knife has re-frozen a bit, I will begin polishing with a 2000 or 3000 grit paper on a more mundane paste. I will save the fun for the end.