Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: Doug8066

Search: Search took 0.00 seconds.

  1. Thread: Microbevels

    by Doug8066
    Replies
    10
    Views
    810

    I agree with Dave. I do not use as EP, but I use...

    I agree with Dave. I do not use as EP, but I use sharpening guides and (well almost) freehand.
    For hard steel (ie Japanese knives) -
    I make the back bevel at about 12 degrees, using 1000 -...
  2. Replies
    11
    Views
    1,498

    The one I use are about 1/3 to 1/4 inch thick. ...

    The one I use are about 1/3 to 1/4 inch thick. They appear to be made of nylon or some similar plastic. They are cheap and freely available from stores.
    They are of I, suppose, medium density,...
  3. Replies
    11
    Views
    1,498

    I've had end grain plus Rimu, Kauri and other...

    I've had end grain plus Rimu, Kauri and other woods including bamboo.
    What I use now is mainly white transluscent plastic boards. These are very cheap (and thus not a status item) But they are...
  4. Replies
    49
    Views
    3,872

    Well, I have several knives with VG10 core - a...

    Well, I have several knives with VG10 core - a Hiro Shiki 'limited edition' and 2 Ryusen Damascus knives.
    Easy to sharpen - yes. Edge retention, very satisfactory for me. I refresh the edge (very...
  5. Replies
    49
    Views
    9,719

    I know this is probably some kind of heresy, but...

    I know this is probably some kind of heresy, but :-
    I sharpen my [few] serrated knives by ignoring the serrations and just sharpen like any other knife.
    Of course this does have the ulitimate...
  6. Lots of different answers, but the common factor...

    Lots of different answers, but the common factor is about 12 - 15 degrees. Myself, I use about 14 - 15 degrees.
    IMHO - it's just NOT crtitical the exact edge angle.
    If the edge is really...
  7. Replies
    19
    Views
    493

    Welcome, Peter, From a Kiwi in New Zealand. (My...

    Welcome, Peter, From a Kiwi in New Zealand. (My mother was a Canuck, born in Saskatoon, Sasketchchewan).
    Welcome aboard the forum and welcome to the world wide family of [slightly obsessive] knife...
  8. Hi Chilli, Yes, that's me. Actually what I was...

    Hi Chilli,
    Yes, that's me. Actually what I was doing was playing around/experimenting with different abrasives and substrates. That was many months ago, and I'm still playing around. Good...
  9. Thank you all

    Thanks everyone for your cordial welcome.
    Yes I might be the first Kiwi member of the forum. For those interested, our weather here is late Spring, and not very good. Unusually stormy and cool....
  10. Hi from new member - Doug8066 from New Zealand

    Hi folks,
    I have just discovered this forum, after being in Freds cutlery forum for years.
    I see familiar names here, and am looking forward to learning and contributing.
    Thank you for the...
Results 1 to 10 of 10