Got Sharpening Questions?

[Dave Martell]

One of the things I hope to be able to do more of with this new forum is to answer sharpening questions that you may have. Please feel free to ask away and I'll do my best to answer.

I also would like to encourage seasoned sharpeners to help answer these questions too, it's great to have different views on things.

Dave

[Darkhoek]

One of the things I hope to be able to do more of with this new forum is to answer sharpening questions that you may have. Please feel free to ask away and I'll do my best to answer.

I also would like to encourage seasoned sharpeners to help answer these questions too, it's great to have different views on things.

Dave

Well, I wouldn't describe myself as a seasoned sharpener, but I have done a lot of trial and error with JNATs and different steels and might be able to pass on some good advise for the newbies. For the more experienced, Dave and Maxim will be a far better source.

Hoek

[Jim]

Here's one for you Dave, what's the skinny on stropping single bevel knives? any order to the proccess?

[maxim]

Well, I wouldn't describe myself as a seasoned sharpener, but I have done a lot of trial and error with JNATs and different steels and might be able to pass on some good advise for the newbies. For the more experienced, Dave and Maxim will be a far better source.

Hoek

I am seasoned sharpener too, i do not do it professional like Dave

[Vertigo]

One of the things I hope to be able to do more of with this new forum is to answer sharpening questions that you may have. Please feel free to ask away and I'll do my best to answer.

I also would like to encourage seasoned sharpeners to help answer these questions too, it's great to have different views on things.

Dave

Dave,

Why am I still a terrible sharpener after 6 months of practice?

Thanks,

Jack

[stereo.pete]

Dave and experts,

When I wash my knife after use I use a scotch-brite dish sponge and I use the dark green coarse side. Could the extra coarse dark green side be causing my edges to go dull so quickly from very little use (home cooking)?

The sponges I use look like this... http://www.cleansweepsupply.com/pages/item-mmm74cc.html

[steeley]

Dave awhile ago you were talking about sharpening the tip of a knife
that you taught in your classes .
Ive seen Jon vid I just wanted your take on it .
your method that is.

[deanb]

Pete - Yeah, that green scrubber will dull your edge. Just use the sponge.

[SpikeC]

I went to a less abrasive scrubber when I saw what those were doing to some of my cookware!

[JBroida]

Pete - Yeah, that green scrubber will dull your edge. Just use the sponge.

I honestly just use my hands and water, but a soft sponge is a better idea for sure