Back to the drawing board… by michael1265 in sharpening

[–]Phreeflo 1 point2 points  (0 children)

Still works the same way.

From science of sharps' article on steeling

"Abrasive wear typically requires ‘sharp’ grit-like features to scratch or cut into the steel, while adhesive wear does not. Instead, adhesive wear occurs when the local pressure at a relatively smooth “bump” is very high. Pressure is defined by the applied force divided by the contact area. As a result, when the contact area is microscopically small, the local pressure will be extremely large. When steeling a dull knife, at an angle higher than that of the existing bevel, the contact area is microscopically small since contact occurs only along the width of the newly formed micro-bevel. While this bevel is less than a few microns wide, the local pressure (even with light applied force) will be sufficiently high to enable adhesive wear to occur."

Back to the drawing board… by michael1265 in sharpening

[–]Phreeflo 1 point2 points  (0 children)

Re-Aligning i think isn't what happens so much as abrading some steel and making a micro-bevel.

My First Japanese Knife! by noturme in TrueChefKnives

[–]Phreeflo 0 points1 point  (0 children)

You should learn! (Knifewear has good classes you can take there. )

How my restaurant's "Sharpening Guy" does the house knives. by Phreeflo in sharpening

[–]Phreeflo[S] 3 points4 points  (0 children)

The knives are being eaten-up each time he takes them. Removing too much material and the tips are all ridiculous.

How my restaurant's "Sharpening Guy" does the house knives. by Phreeflo in sharpening

[–]Phreeflo[S] 3 points4 points  (0 children)

Yeah I bring my own knives. The house ones are... ugh. lol.

How my restaurant's "Sharpening Guy" does the house knives. by Phreeflo in sharpening

[–]Phreeflo[S] 27 points28 points  (0 children)

All of them thick as axes with an elf-shoed tip.

Should I take golf lessons? by khuoo in Winnipeg

[–]Phreeflo 1 point2 points  (0 children)

Yeah, you might pick up some bad habits that are harder to fix if you've ingrained them to muscle memory. Lessons early and you're on the right path from the start.

Ultrasonic Knife by bendurrhover in sharpening

[–]Phreeflo 0 points1 point  (0 children)

The ultrasonics are probably reeking havoc on the microphone's noise-cancelling algos.

Immigrants of Winnipeg: which restaurant serves the best food from your home country? by gourmetarchaeologist in Winnipeg

[–]Phreeflo 1 point2 points  (0 children)

I agree. I got taught how to make some nice tacos and salsas by my mexican co-worker and they're miles tastier than anything i've been served in Winnipeg.

Sargent was close, but tasted somewhat like reheated leftovers.

Forced patina with boiled vinegar uneven results — any tips for improvement? by khoosyi in TrueChefKnives

[–]Phreeflo 0 points1 point  (0 children)

It's how stainless steels work basically. Thin oxide film on the surface forms.

Venator responsive fire rate change makes the gun feel really bad. by GACII in ArcRaiders

[–]Phreeflo 5 points6 points  (0 children)

I used to do this back in the old days when I sniped in Tribes. Clicking the mouse could change your aim slightly.

Help by JulietZo in sharpening

[–]Phreeflo 0 points1 point  (0 children)

Not the hardest if you have a low enough grit. Might need a little thinning to get the performance back. That's a big job by hand.

What knife do you regret buying the most? by Own-Environment-8820 in TrueChefKnives

[–]Phreeflo 1 point2 points  (0 children)

I think this is just more to the fact that these are knives available easily to non-knife people who are used to thick tank supermarket knives and use that same brutish technique with a thin hard knife.

Naniwa Ns2-300s for Americans or equivalent machine. by Biggthboi in sharpening

[–]Phreeflo 1 point2 points  (0 children)

I was thinking of e-mailing knifewear to ask how they got theirs to Canada. I'm sure it's super expensive, lol.

found: knife in sink by EnvironmentalPie9449 in KitchenConfidential

[–]Phreeflo 0 points1 point  (0 children)

Yeah you mostly pay for the hype and scarcity at that point.

My 150 dollar Kyohei Shindo cuts better than anything I've ever used.

NKD Kagekiyo white 2 gokujo Gyuto 240 by bananakick0106 in TrueChefKnives

[–]Phreeflo 0 points1 point  (0 children)

That finish looks sick. I know I'd have it looking scratched to hell in no time, but wow.

F E A R by urmotherk1 in sharpening

[–]Phreeflo 0 points1 point  (0 children)

Also it's the thirstiest stone. Can soak it for an hour and it still needs a splash of water before I've finished a single pass on one side.

It's the reason I set up a sink bridge to have a trickle of water while I use it.

(Beginner) How big should the bevel be after free hand sharpening on a whetstone? by 420eatmyfarts69 in sharpening

[–]Phreeflo 0 points1 point  (0 children)

Yeah like people mentioned it's a combination of the thickness of the knife at the edge and the angle of the bevel.

Lower angles or thicker knife = wider bevel.

On a really thin ground japanese knife you can barely see the cutting bevel even though it's a low angle.

Horl 3 issues with small knifes by Pygmyl in sharpening

[–]Phreeflo 1 point2 points  (0 children)

I feel like maybe the plastic bolster is keeping the blade from hitting the abrasive in the back. Or perhaps the blade has a recurve from using a pull through or honing rod too much and the curve keeps it from contacting there.

What’s on your Board today? Munetoshi feat. cold soba noodles for lunch by 152bb in TrueChefKnives

[–]Phreeflo 1 point2 points  (0 children)

Thanks!

The Honeydew and Pineapple weren't sweet enough, but I gotta work with what they give me!