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Thread: WIP - First Knife

  1. #71
    I typically grind to about 10/1000 on the edge and then take it to the sharpening station to set the bevels by hand, then go back to some more grinding and then onto polishing. As I grind, I frequently dip blade in water to stay cool, same when I sharpen, to rinse the blade. If there is no anti-rust agent in the water, your blade will start rusting on you.


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  2. #72
    Senior Member
    SpikeC's Avatar
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    I haven't had that problem with the O1 that I'm using. We have pretty soft water here, though.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #73
    Quote Originally Posted by SpikeC View Post
    I haven't had that problem with the O1 that I'm using. We have pretty soft water here, though.
    I do all major grinding with a 50 grit belt, so scratches are deep and that's where discoloration is visible right away.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  4. #74
    Senior Member
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    Right now I'm grinding a blade with 24, but I have started with 36 and another with 50. We have magic water here in PDX.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #75

  6. #76
    Quote Originally Posted by Dave Martell View Post
    Rust is good.


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  7. #77
    Das HandleMeister apicius9's Avatar
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    Quote Originally Posted by Dave Martell View Post
    Rust is good.

  8. #78
    Quote Originally Posted by apicius9 View Post
    Same here. I'm not big into single bevels, but love the honesuki/garasuki shapes. I use my double-sided Carter Muteki as a hefty petty... What you are showing looks great and I'd definitely be interested in a narrower than usual shape. Just wondering: Do you also sharpen the top of the tip - not sure how to say it, but you'll know what I mean.

    Stefan
    I think I will make honesuki/utility and sabaki my first production knives, while I am practice grinding other types. Now the big question is what would you prefer - more sharpness (edge stability is excellent and edge retention is excellent) or slightly less sharpness, but with excellent edge stability and phenomenal edge retention? The latter will be a little harder to sharpen though.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  9. #79
    Quote Originally Posted by Marko Tsourkan View Post
    I think I will make honesuki/utility and sabaki my first production knives, while I am practice grinding other types. Now the big question is what would you prefer - more sharpness (edge stability is excellent and edge retention is excellent) or slightly less sharpness, but with excellent edge stability and phenomenal edge retention? The latter will be a little harder to sharpen though.

    M
    For a honesuki, definitely option #2. If you need a scary sharp utility knife you can always use a petty. A pretty dang sharp honesuki with great edge retention is perfect for butchering lots of stuff in one session. The sabaki I am not sure. If it it is a utility knife, #1 is fine, if someone plans on using it as a boning/butchering knife, then I would go #2 as well.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  10. #80
    Thanks John,
    that is what I thought, but it great to get a reaffirmation from a pro.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

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