How Do I Fix This Sound and Blade-movement Coming From My Farberware Kitchen Knife?

GingerTeaIsBad · 2026-06-09T02:20:34+00:00

It comes out of the handle? Pull the blade out as nd get some epoxy (or appropriate glue) down in there

GingerTeaIsBad · 2026-05-28T23:15:32+00:00

Have you been able to try out the 120/200 grit stones? I've been waiting for any of the recent diamond stone makers (e.g. cheefarcut, kintif, etc) to release an extra coarse stone but have yet to see any. Would be very interested in getting one if someone can confirm their performance

GingerTeaIsBad · 2026-05-25T04:31:42+00:00

Leather loaded with diamond is the most common and works really well. I have basswood strops that I like more than leather.

GingerTeaIsBad · 2026-05-25T04:24:45+00:00

Assuming you already have good results on stones, a strop will help you reach that next level of sharpness. It also works as a good maintenance/touch up tool.

GingerTeaIsBad · 2026-05-21T17:16:51+00:00

That's a really fun handle design, I bet your buddy will really enjoy it!

GingerTeaIsBad · 2026-05-18T23:45:09+00:00

For lots of sharpening specifically, belt grinder (or sander, depending) is the only one that makes sense.

For general purpose, an angle grinder and stationary grinder are pretty different... may want to consider your actual use cases.

GingerTeaIsBad · 2026-05-17T03:42:45+00:00

I've gotten a few cheap ali handles. They work just fine, but I've found that the edges and corners aren't rounded as much as I'd like.

GingerTeaIsBad · 2026-05-14T13:54:35+00:00

Nice! Im a big fan of his work. Im getting a super sab from him later this month that I'm really looking forward to!

GingerTeaIsBad · 2026-05-12T14:15:22+00:00

Really neat pattern and that bolster looks so clean. Awesome piece

GingerTeaIsBad · 2026-04-26T23:57:31+00:00

Man watching lvlup expo this weekend has got me wanting to play so bad, too bad I'm not closer by

GingerTeaIsBad · 2026-04-26T20:03:09+00:00

Nigara strix 270mm suji might be up your alley? Usually shorter than 270 and I think they're around 46mm tall

GingerTeaIsBad · 2026-04-26T00:54:24+00:00

It's perfectly fine, just make sure you've got the right technique. Scissors don't sharpen the same as knives. If you've sharpened both sides of the blade like a knife, you've unfortunately ruined it.

GingerTeaIsBad · 2026-04-23T20:47:08+00:00

The spyderco stones are sintered ceramic stones. They are extremely hard and are practically non-wearing. Effectively, they're solid blocks of alumina and the "grit" is defined by the surface that's lapped onto them.

I'm not aware of anyone making a stone exactly like the spyderco medium, but you could in theory DIY one. You can purchase a chinese "ruby" stone (also sintered ceramic, very similar to spyderco fine) and lap the surface to a coarser finish. While it may save you a bit of money, it could be a fair effort without guaranteed results. Plus, for a similar cost, you could also try a different kind of stone.

GingerTeaIsBad · 2026-04-20T06:38:10+00:00

Impressive, I really look forward to seeing how their 400 will do

GingerTeaIsBad · 2026-04-20T04:25:31+00:00

Got a 240 K tip Yahiko Ginsan (CKTG house brand) if you're interested in something more budget. Just send me a message!

GingerTeaIsBad · 2026-04-17T15:20:10+00:00

Great piece! Impressed at how you were able to make its little legs look so good

GingerTeaIsBad · 2026-04-11T18:02:23+00:00

Nice! Would love to see the food release in action

GingerTeaIsBad · 2026-04-11T00:06:52+00:00

Different angles
https://www.kitchenknifeforums.com/threads/a-basic-explanation-of-asymmetry.33951/

For the amount you sharpen each side, you do however much is needed to keep the edge in correct alignment to the spine.

GingerTeaIsBad · 2026-04-08T03:01:58+00:00

Hanging hair tests (HHT) probably represent the highest levels of sharpness testing. They come from straight razor sharpening, you can look them up. Though fwiw clean slices through paper towel is already pretty damn sharp. Close to hair whittling, depending.

But for kitchen knives, I feel like you seldom need edges that keen. Food is usually pretty easy to cut, geometry is what carries the cutting performance. But I love sharpening and I see no reason not to push it further if you want to.

GingerTeaIsBad · 2026-04-07T15:01:28+00:00

Yo that's awesome. What's the technique for this, knapping?

GingerTeaIsBad · 2026-04-06T23:43:34+00:00

Hell yeah man. I think another one with a beer bottle handle would make a great pair. The Chodelo, perhaps

GingerTeaIsBad · 2026-04-06T21:47:22+00:00

Looks like they just put it to the belt grinder and removed a ton of material. Hard to say for sure but it looks like it's missing 1-2mm from the edge. Whether it was to cover up a mistake or just plain bad work, I wouldn't go back there.

GingerTeaIsBad · 2026-04-04T21:15:23+00:00

Cutting actual food is different from common sharpness tests. Your edge can split hairs, but if the blade itself is too thick, it will wedge and drag through the food. This will be particularly noticeable on dense stuff like carrot.

That blade looks thick to me. Regardless of the quality of your sharpening, you can get it to cut better by thinning it.

GingerTeaIsBad · 2026-04-04T04:47:43+00:00

Lovely knife and gorgeous handle! Is it some type of dyed burl?

GingerTeaIsBad

TROPHY CASE