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08-25-2010, 12:43 AM
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#1
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,759
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Almost the proud owner of a Scarry-Sharp Knife
Ok, so I spent about three hours on my Croma 10 inch chef's knife last Saturday. I had only a 600 grit medium Smith's 2 inch stone to work with. I got it very sharp, but not enough to drop a tomato on it and watch it split in half. It did take a slice off of the side when my aim was poor.
Today, I took the same knife, and the same wet stone and applied very light strokes to the edge. I then lightly steeled the knife. On Saturday, when I dropped the tomato and my aim was true, the tomato didn't cut, not even through the skin a little bit. After today's effort, the same tomato drop test made me smile. Teh tomato cut 3/4 way through when dropped from about 6 inches above the knife edge. I just purchased some cow hide from which I will make a strop. I then saturate the strop with jeweler's rouge (red for the initial trial) and see where that gets me. And yes, I've worked hard to create that convex edge with just a Smith's stone. It takes a lot of careful strokes, and practiced hand movements.
I will have a scary sharp knife. It's now a personal quest. And I'll do it by hand, with minimalist tools, just to show that it can be done. The knife is up to the task. The question is, how skillful am I? We shall see.
So, GB, I hope to hear how and when you get your knife super sharp. And no, I'm not competing against you. I'm on the same quest, just with a different knife.
As far as you two sharpening maniacs, and you know who you are, I'll probably never get a knife as sharp as either of you. I don't have the tools or desire, or at this time, the technique or skill. You guys are amazing at dressing your knives.
Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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08-25-2010, 04:57 AM
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#2
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Head Chef
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,311
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Sharp is sharp, and the challenge is a call unto itself.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
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08-25-2010, 07:39 AM
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#3
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Admiral of the Texas Navy
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,413
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__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
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08-25-2010, 07:53 AM
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#4
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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GW I look forward to this quest with you. I plan on attempting to get this knife so sharp I can split atoms.
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08-25-2010, 09:44 AM
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#5
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,414
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Don't start bragging until you can split a water molecule into hydrogen and oxygen atoms.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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08-25-2010, 10:52 AM
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#6
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,759
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Quote:
Originally Posted by Andy M.
Don't start bragging until you can split a water molecule into hydrogen and oxygen atoms.
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Fagetaboutit. I'm planning on splitting the atom nucleus into quarks and such.  And as for you, forty_caliber, have you ever seen yourself with a mustache, on your forehead! I've got my marker pens all lined up. Don't fall asleep my friend. I'm thinking super glue, pantyhose, and the back of your neck, kind of a permanent mullet.
Seeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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08-26-2010, 09:34 AM
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#7
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Head Chef
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
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Your post title says 'scarry' sharp--that scares me. I don't want you to have any more scars than you already have. :)
__________________
I just haven't been the same
since that house fell on my sister.
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08-26-2010, 10:06 AM
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#8
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,645
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Hey, those pointy things are sharp!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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08-26-2010, 03:04 PM
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#9
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,759
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I haven't shaved the end of my thumb in a couple years now. I haven't so much as nicked a thumbnail. And i haven't taken the skin from a knuckle in even longer. I'll be ok. I promise.
Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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08-26-2010, 06:50 PM
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#10
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Cook
Join Date: Aug 2010
Posts: 90
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You guys are funny! Why aren't you "allowed" to have sharp knives Goodweed? lol! Do you injure yourself often?
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08-27-2010, 01:00 AM
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#11
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The Dude Abides
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,448
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more sharp, more safe. . .it's just that when accidents happen, you gush. BUT HEY, at least it is a clean wound to stitch!
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08-27-2010, 05:25 PM
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#12
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,759
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You know how I said that I haven't cut myself in a good, long while? Well...
It's just a little nick, on the index finger, right next to the fingernail. It bled for a bit, but is just a little cut, really. And how did I get this little nick, why sharpening my knife of course.  My knife now shaves my arm hairs better than ever.
Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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08-27-2010, 06:04 PM
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#13
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Cook
Join Date: Aug 2010
Posts: 90
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Quote:
Originally Posted by Goodweed of the North
You know how I said that I haven't cut myself in a good, long while? Well...
It's just a little nick, on the index finger, right next to the fingernail. It bled for a bit, but is just a little cut, really. And how did I get this little nick, why sharpening my knife of course.  My knife now shaves my arm hairs better than ever.
Seeeeeya; Goodweed of the North
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Now I see why people were concerned for you! LOL. Be careful!
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