Type: Posts; User: ThEoRy
Kenny Schwartz I am not.
Diamond plate from the spine down until the chip is almost gone to where one quick sharpening will bring the edge up to make it whole again. No diamond plate? Sidewalk.
Sharpened my lawnmower blade the other day. She sings through the grass now.
Where you at?
"You'll shoot your eye out kid!"
I'll see your ice cream scooping and raise you a cotton candy maker.
Also, you guys are "new members" Lol ******* newbs...
That song came out in 1988-89 lol
It's a fumet of halibut with reduced white wine and Marie Blizzard.
Ah sweet! I think I'm like fourth or something. lol
Tip repair, blade road flattening, spine easing.
I use the 140/1200 combo atoma and while it's nice, I think I may go down to a 600 on the back. 1200 is pretty sticky and mine has worn out in a few spots.
The OP asked for a wood maker recommendation.
Chromium leaves a smoother edge. Not great for meat fab. Especially not a 10 k edge. That's for yanagi sharpening. I would try 1 micron polycrystalline diamond. Leaves a sharp yet toothy edge. ...
I like 5k then stropped with diamond.
I like the suehiro xl Stone holder.
To be honest, you know what works really well? Season, sear, partially freeze then slice on a deli slicer for razor thin cuts.
Has nothing to do with the akward camera angle. She just doesn't know how to slice. It would help if she had a longer blade like a Sujihiki. Then it would help if she knew how to use it. Start at the...
I didn't see any slicing technique being demonstrated. Sawing? Yes. Slicing, no. Nice dish however.