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Salty dog
05-09-2011, 12:54 AM
TK59 sharpened this knife and I followed with stropping on both balsa blocks.


http://youtu.be/BA5AzvQW8lg

I still haven't figured out how to embed them.

rockbox
05-09-2011, 01:04 AM
http://www.youtube.com/watch?v=BA5AzvQW8lg

Salty dog
05-09-2011, 01:05 AM
Thanks

rockbox
05-09-2011, 01:05 AM
damn!!!!!:jawdrop:

rockbox
05-09-2011, 01:07 AM
Thanks

All you have to do is click on the video link button and put in the URL at the top of the page ie. http://www.youtube.com/watch?v=BA5AzvQW8lg and not the http://youtu.be/BA5AzvQW8lg link.

Salty dog
05-09-2011, 01:15 AM
That's what I've been doing.:angry1:

JohnnyChance
05-09-2011, 01:21 AM
Not to highjack...but someone mentioned this in the Nesmuk thread, dunno if you saw it Salty: http://www.nesmuk.de/englisch/kollektion_zubehoer_streichriemen.php

Only 290 Euro/417 USD!

And seems less useful than yours.

Marko Tsourkan
05-09-2011, 01:58 AM
Not to highjack...but someone mentioned this in the Nesmuk thread, dunno if you saw it Salty: http://www.nesmuk.de/englisch/kollektion_zubehoer_streichriemen.php

Only 290 Euro/417 USD!

And seems less useful than yours.

It's easy enough to make, without handle or with handle (would require turning wood).

M

MadMel
05-09-2011, 03:04 AM
Just wondering how long would that edge last?

tk59
05-09-2011, 04:04 AM
Depends on what knife you're using, what you're cutting, how you cut it, how much you cut and what exactly you mean by "that edge." If you mean to ask how many times can your edge contact the board before it stops going through tomatoes like that, the answer is on the order of one cut.

Kyle
05-09-2011, 04:20 AM
Very cool! What knife is that? I'm still new...:what:

Salty dog
05-09-2011, 07:02 AM
Masamoto white steel 240 honyaki gyuto.

It's not like it's a heavy knife. It's 177g.

Salty dog
05-09-2011, 07:52 AM
All you have to do is click on the video link button and put in the URL at the top of the page ie. http://www.youtube.com/watch?v=BA5AzvQW8lg and not the http://youtu.be/BA5AzvQW8lg link.

Just figured it out. Paste the address that's in the address bar not the "share" url. A couple months, that's my usual learning curve.

StephanFowler
05-09-2011, 08:52 AM
Depends on what knife you're using, what you're cutting, how you cut it, how much you cut and what exactly you mean by "that edge." If you mean to ask how many times can your edge contact the board before it stops going through tomatoes like that, the answer is on the order of one cut.

still cool as hell though

MadMel
05-09-2011, 10:04 AM
Depends on what knife you're using, what you're cutting, how you cut it, how much you cut and what exactly you mean by "that edge." If you mean to ask how many times can your edge contact the board before it stops going through tomatoes like that, the answer is on the order of one cut.

LOL!! That's a bummer lol I've gotta go tru a few dozen tomatoes each day and not touching the chopping board with the edge is kinda difficult.

Salty dog
05-09-2011, 10:48 AM
Yes but the edge will plateau at a point where tomato cutting will still be effortless for a long time.

tk59
05-09-2011, 12:06 PM
still cool as hell though

Your passaround knife in W2 makes this test easy. I love what you do with that steel.

stereo.pete
05-09-2011, 12:27 PM
Wow, that was absolutely amazing and certainly humbling. I now have a benchmark to focus on with my sharpening skills, thank you!

memorael
05-09-2011, 02:00 PM
**** FART! now that is sharp!

tk59
05-09-2011, 02:25 PM
Dude, you're gonna spend your first post to write "FART?"

StephanFowler
05-10-2011, 10:22 AM
Your passaround knife in W2 makes this test easy. I love what you do with that steel.

thanks,

W2 is hand's down my favorite steel

MadMel
05-10-2011, 12:06 PM
Dude, you're gonna spend your first post to write "FART?"
:happy2:

Salty, who have given me a goal to achieve haha.