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Thread: Knife Impressions

  1. #21
    Senior Member tgraypots's Avatar
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    Got the idea from a Dave Martell implanted video. The first few seconds show a guy grinding an edge -- I figured it would make a good flat grinder too. Plus, the tool is much more familiar to me than a belt grinder.
    http://www.kitchenknifeforums.com/sh...An-Inside-Look
    Tom Gray, Seagrove, NC

  2. #22
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    Okay. I can't take it anymore. I must post... How could you not include the Masamoto honyaki in there?

  3. #23
    Senior Member Salty dog's Avatar
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    It was up the stairs. And the KS is almost a replica.

    I'm going to do it over with a ruler and I'm going to cut the block into thirds. I don't need to push the knife through the entire block, just the first third. I'll get a truer picture that way.

  4. #24
    Senior Member Salty dog's Avatar
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    I could also push the knife down from the top of the slab of clay.

  5. #25

    RRLOVER's Avatar
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    Very Cool!

  6. #26
    Senior Member Salty dog's Avatar
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    Notice which spine isn't rounded.

  7. #27
    Senior Member/ Internet Hooligan
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    ^^^ Yikes.

    You could cut with that thing when the edge dulls.

  8. #28

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    1st place in the "so simple, it's brilliant!" catagory, Scott!
    How was the stiction when pulling them out? Did you have to do any wiggling to get them to release?
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  9. #29
    Senior Member Salty dog's Avatar
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    Not bad at all. There's always a learning curve. I learnt to pull gently when retreaving. Alos the third of the block thing. It was hard burying those knives that deep. The thin flexible ones bent too much which is why I didn't include them. The next will be more acurate and comprehensive.

  10. #30
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    Would oiling or heating the blades help?

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