All blades can be sharpened, I'm guessing your angles are off.Originally Posted by geoffbot
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All blades can be sharpened, I'm guessing your angles are off.
Possibly. Maybe I'm just not doing it for long enough - I hear 20 minutes is required.
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If you don't need to create an all new edge that should definitely be enough. I'm using the spyderco tri-angle myself, very easy to use. Makes it easy to get correct angle
I have at least two friends who could take those knives back to a razor edge, shave with them.
Chris:
I use Kasumi knives and sharpen them with a wetstone. You should be able to get a razor sharp edge on anything given time/technique.
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I sharpen mine with a whetstone, it's not something you can just decide to do one day and be proficient at. It takes practice. That said, once you get it down, it won't take long to get good stell to very sharp, because you should be doing it often. With my nice knives, I polish them after every use, not before. That way they are ready to go when I take them out. And 5 minutes of polishing after each use is much easier to deal with than 20+ minutes of sharpening a dull edge.
It is now my duty to completely drain you.
Ugh double tap
It is now my duty to completely drain you.
Went with tenderloin of both beef (finished with blue cheese) and albacore (finished with red miso paste), with sweet peppers and king oyster mushrooms. Everything grilled nicely.
Last edited by CanadianStraps; Sep 20, 2015 at 10:04 PM.
It is now my duty to completely drain you.
Went with tenderloin of both beef (finished with blue cheese) and albacore (finished with red miso paste), with sweet peppers and king oyster mushrooms. Everything grilled nicely.
That sprig of thyme adds a nice touch!
Too many watches, not enough wrists.
Found my first edible wild mushroom of the season, an Agaricus campestris. When I see something like this on a lawn around here it's usually a very disappointing yellow-staining Agaricus californicus or A. xanthodermis, which smell like phenol. But this one has a lovely sweet smell with a hint of almond and stains brown, all good signs of campestris. I'll add it to an Asian style noodle soup tonight.
Last edited by skywatch; Sep 21, 2015 at 04:18 AM. Reason: damn spell checkers changing Latin to garbage
Too many watches, not enough wrists.
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