The Tourist
Banned
As many of you know, I try to wrangle as many deals as I can with my suppliers to lower my costs. Many times if I just add one knife or a cutting board to an existing order I can get free shipping or a better discount. Other times deals just present themselves.
This santuko was such a knife. I got a deal on the knife itself and a bamboo cutting board and I jumped on the deal. The knife arrived this afternoon.
As I explained in another thread, I taped off the decorative part of the knife to guard against scratches and I froze the blade. I started to align the bevel (make it more uniform) and then rigorously polish the edge.
(I have often joked that my only attire is crappy black Harley T-shirts. I'm not kidding, and this pic is proof. I love a Hog. )
When making the edge perfect, I rely first on a Edge Pro. I have two of Ben Dale's "Pro" models and they are definitely worth the price.
The first picture shows the initial sharpening with a middle grit stone. It was followed by a very fine stone (then a secret procedure) and then buffing with paste and glass.
The edge is now flawless. No scratches, no cloudy buff marks, no compromised sections. And as I might tell Locutus in describing the edge, it floats during the slices, truly "twice and twain."
If I can get "zen" for a moment, this should be the goal of each tinker. Not all knives are high-end Hattoris belonging to internationally famous chefs. But certainly a cook or food hobbyist here should be able to obtain such a cutting implement when setting out to enjoy their work in the kitchen.
In many ways, I am more proud of work here than when polishing those big name products.
This santuko was such a knife. I got a deal on the knife itself and a bamboo cutting board and I jumped on the deal. The knife arrived this afternoon.
As I explained in another thread, I taped off the decorative part of the knife to guard against scratches and I froze the blade. I started to align the bevel (make it more uniform) and then rigorously polish the edge.
(I have often joked that my only attire is crappy black Harley T-shirts. I'm not kidding, and this pic is proof. I love a Hog. )
When making the edge perfect, I rely first on a Edge Pro. I have two of Ben Dale's "Pro" models and they are definitely worth the price.
The first picture shows the initial sharpening with a middle grit stone. It was followed by a very fine stone (then a secret procedure) and then buffing with paste and glass.
The edge is now flawless. No scratches, no cloudy buff marks, no compromised sections. And as I might tell Locutus in describing the edge, it floats during the slices, truly "twice and twain."
If I can get "zen" for a moment, this should be the goal of each tinker. Not all knives are high-end Hattoris belonging to internationally famous chefs. But certainly a cook or food hobbyist here should be able to obtain such a cutting implement when setting out to enjoy their work in the kitchen.
In many ways, I am more proud of work here than when polishing those big name products.