Recent content by BoSharpens

Anyone have moderate to longer experience with tubeless mountain bike tires? Thinking I may eventually switch from tube type wheels. What have you learned both good and not-so-good?

Thinning Damascus (or fake Damascus) is something I've wondered about as I've never done it. But I have a professional chef where I sharpen his 8 knives. Probably 6 of them (Shun/Wustoff) have been sharpened back so far over the last 2-3 decades that the edges are really thick at this point...

Back with my machine/mold shop days we used diamond wheels for that. No manual work.

KKF is overwhelming on the subject of knives, but I started remembering all the "other" things I've sharpened recently. 1. Spatula end (sides too, for some users on the grill) 2. Carving/Serving fork tang ends 3. Screwdriver blade end 4. Potato peeler (really makes it peel easy compared to...

When I use my low speed horizontal lap on knives with just a super-dull rounded edge, I move from 120 grit to 220 aluminum oxide and then 360 & 600 grit diamond. I put an 8" blade in far better than "new Wustoff" condition in 10-12 minutes maximum. More time is often needed in profileing a...

But there are still a lot of reasons that a powered sharpeners will cause "headaches." 1. Personal knowledge/touch is still required. 2. Failure to sharpen "right to the tip" & sometimes to the heel if it has a finger guard. 3. Not maintaining even pressure and speed which tends often to...

Hard abrasives will immediately destroy the shine on the side of a polished blade. Most knife owners don't want to do that.

I routinely use crocus cloth (iron oxide powder on clock backing) on my customer's knives to remove spots and have never seen them leave a scratch. I only see littles stains or spots, so I've never tried a truly bad rusted knife which would be a horrible thing to resurrect.

It it better than using crocus cloth?

VERY low viscosity hydrocarbons according to Wikipedia's sources.

Anyone use WD-40 to loosen up stone/oil residue in the pores?

Got one to beat them all, and I guarantee you will agree! 'Sharpening' on a concrete curb is definitely for losers.

What in the heck sort of damage existed that you have to take 3mm (1/4") off a blade??? Only reason I've ever had to take 3-4 mm off is when someone drops a knife on a counter edge or floor.

I sharpen Shun's routinely. The people who seem to buy them use them as cleavers as far as I see &/or drop them on the floor and take 1/8"-1/4" deep chips out. I try to suggest never "clicking" or "thumping" a Shun to avoid chipping. Some people listen and some don't. I personally have a...

Using a fingernail sideways pressure on a tip of a real fine edge will bend it when you look at it under a microscope.