Heck Yeah -
Finally remembered (remember, I'm old.) to take a bunch of my Kitchen knives in to work to put them on the Warner Commercial motorized sharpening unit, we got about 2 mo. ago in our Meat dept.
Took about 10-15 knives in, in a rolled up towel. Spent about 15-20 minutes of my off the clock time sharpening them up, washing them real good in our cleaning solution, sanitizing them, and Oiling them up, (including wood handles) with Mineral oil.
They are razor sharp. (Coarse, Medium, Fine and Polishing/Leather Strop, with precise angle control.) Gonna take another 10-15 in, in the next day or so, to do the same. 👍😁
Good stuff. Now that they are good and sharp, I can use my steel bar to keep them that way.
Woo Hoo. 🤠
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Sharp knife for a short life.
https://www.youtube.com/watch?v=7NJqUN9TClM3 -
There's nothing like a good, sharp knife in either the kitchen or the field. I was taught knife sharpening by a knife smith a long time ago, and have practiced the art ever since. Won't let ANYONE borrow my soft and hard Arkansas stones. It gives me a little sense of satisfaction to patiently put a fine edge on a quality cutting tool. Most people won't spend the time to keep a proper angle to make a knife really sharp.
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I put up four magnetic bars on my steeply pitched roof, in my Kitchen. Got all of my knives out of two Knife blocks and have them all in plain sight and reach. Hung up a bunch more that had lived in drawers. (Really like it.)
Hung up all the knives I worked on today, and pulled down a bunch more to take in to be worked on tomorrow. 👍 My four magnetic bars hold apprx. 25-30 knives. (Yes, I have a lot of Kitchen knives.) Quite a few specialty blades.
This Warner Commercial motorized set up, is "The Bomb." Very nice, large expensive unit. I'm taking advantage of it. (With permission.)
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Okay, roof or ceiling?
Ken, you really have to figure out how to post photos.
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Oh, I know how to post photo's. (But) My internet "Service," is on a Verizon dedicated 4G Samsung Galaxy Tab E tablet. Terrain issues render my "Service," beyond pathetic. Posting photo's from my House is a dream. Very rarely accomplished. I do not take my Tablet for a drive, to the head of the Holler, very often.
I regularly see neighbors parked up there, waving their Cell phones around to get a signal. The downside to living in the Mountains, in the Boonies. Still worth it.
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Glad to hear you got er done Ken! Does your work sharpening equipment at work have a way to sharpen serrated edge knives?? Those are the ones I use a lot around here and I need to learn how to put a good edge on them.
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Sharp knives save fingers.
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I have been debating taking in some of my serrated knives and only running them through the one non-serrated side. In fact, I have a set of steak knives in todays batch to try out before I try any of my good German knives. I'll let you know how that turns out.
Usually I sharpen them on a steel bar. Running the bar very quickly through and along the serrations. Okay, running the knife along the bar, along the serrations. I have a bunch with very fine serrations that can not be done that way. Those just came out of long term drawer storage onto the magnetic bars. Came with the house. Those appear to be unused and are quite sharp. So I don't think I'm gonna mess with them.
I have a very old, very nice German serrated blade given to me by my Mom many years ago. I Really do not want to mess that one up. Seems like whenever I cut myself, it is with that one. (ie. Maximum damage.) I tend to pay much closer attention now when using a knife. Have not cut myself in a number of years now. (Just Jinxed myself.)
*Just re-read your post @Toolman286. Yes Sir. The ceiling in my Kitchen. Not up on the roof. 😁
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I've got an old manual sharpening system which encompasses a small round file and an angle guide that was made to sharpen chainsaws. Got to thinking it would probably work if carefully used on a few of my old serrated knives. Most of them are not top shelf expensive knives and would be something to practice on.
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I finally got a Lansky sharpening set a while back. Went over several of my old skinning and butchering knives a few days ago. Never felt anything like it, to be honest. I'm not terrible at using a regular stones or steels, but man what a difference. It even has a step on the end of the clamp that fits X-acto blades and the like, which is handy, as I use them often on stock work.
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Ive got a block on the cupboard that holds about eight knives, more than enough for any butchering function. The trick is to keep them sharp. I store them in the block upside down to protect the edge. Some blades will hold an edge better than others, but even the cheap ones work well if you keep them sharp.
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Gunnut358: 30327856425883/comments/30327883077787
I finally got a Lansky sharpening set a while back. Went over several of my old skinning and butchering knives a few days ago. Never felt anything like it, to be honest. I'm not terrible at using a regular stones or steels, but man what a difference. It even has a step on the end of the clamp that fits X-acto blades and the like, which is handy, as I use them often on stock work.
which one did you buy?
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