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I have a 1x42 Viel that works well for most small sharpening jobs. But here’s three improvements I found necessary: 1. Zapstrap the power cord to the frame 2. Replace the stock microscopic rubber shoes with something more substantial 3. Add a carrying handle. I used a piece of wooden dowel and...

Thanx Nemo - Sounds like you’ve forgotten more than I’ll ever know (metallurgist training or decades of experience? Both?) Will check out the recommended sites and see what I can learn. A few questions: Is it difficult to find out what steel is used in any specific knife if its maker can be...

Thanx GG - will check this out!

Hello! I’m looking for a reference book on knife steel that includes information about what brands use what type of steels, history and comparative properties of various and common steels used for knives in general (and kitchen in particular), how to identify/evaluate steel types and properties...

I’m new to the sharpening game and have learned a lot in the last few months. But - I haven’t yet internalized even the major concepts. I think I understand the difference between grits when talking about sandpaper. A 60 grit paper would have about 60 abrasive particles per square inch? But I’m...

Hi! I’m a newbie from BC and am loooking forward to reading and occasionally participating in forum discussions around sharpening and knives in general. I’ve got a lot to learn. Right now I’m going through the traditional uphill sledding associated with learning how to translate grits between...