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^ hard to follow that...
Re: allotments the best blade I use is like that on a mattock with a fork on the other side instead of pick. It's amazing. I am not sure if it has a proper name, still a mattock maybe?
In other news... Local outdoors shop in Sidmouth has Beech Carbon Opinel sizes no2 to no8 at good prices.
2-5 have no lockring, I already have no.6 oak handle steel blade, 3x no 8's steel and a no.9 carbon so did the sensible thing and got the no.7 carbon.
The 2-5's look great but I'm unsure of lack of locking & use for such small ones... any thoughts?
Found the no.6 was already in my running bag pocket, so I've 3 here with me now. Oops.
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This place: Sidmouth Outdoor Co
12 Fore St, Sidmouth EX10 8AH
01395 513747 https://g.co/kgs/x37t6R -
any thoughts?
The same function as any small pen knife really.
If you find it useful to have something small and unlocking to cut things with then buy it. Definitely better than those random hipster edc Japanese things that were doing the rounds a few years ago.
Personally I think a no. 6 is the smallest I'd want. I picked one up for my bike tour as there were no no. 8 in the shop at the time. It now lives in the car in a little airplane wash bag along with a mini torch, pressure guage, etc. For my use on the tour I thought it was great, and it's small size makes it good for the car, but ultimately there's a reason the no. 8 is so popular - it's just the right size.
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That's the boy right there.
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Ta, I guess a better q would be if anyone has had problems with the lack of locking on smaller ones? E.g. unfolding in pocket = ouchy leg.
A 5 would be legal for edc and so cheap it's hardly worth umming & ahhing about though... #buyer
I'm also leaning towards no.10 & no.12 outdoor with firestriker for a fuller set.
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After watching a few YouTube vids, made my first proper attempt at sharpening on a whetstone today.
Moderately pleased with the outcome. Worked on two knives, and they are both sharper than when I started, although not razor sharp. The bevels are quite consistent and no obvious faults have been introduced.
I'll keep going. I think I'll get a courser stone as well; a couple of my knives need quite a bit of work.
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@ChasnotRobert which grade whetstone are you using? I'm looking at some, but have no idea with the bewildering number of options. Did you use clip on guides for the degrees?
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I'm using a multi stone (ie reversible) with 1000/3000 grit. This seems ideal for knives which are in reasonable shape to begin with.
I've just ordered a coarser stone (180/600) to make it a bit quicker to get the bevel back on a very blunt knife.
I'm not using an angle guide at the moment - it seems reasonably straight forward to find the bevel by sight and feel, and hold the angle. I'm no expert though - just working it out as I go along.
This guy's videos are quite instructive:
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Coarse stones are obviously faster but potentially easier to do damage to an edge (and if you know what you're doing, easier to put it right)
I'd say stick to fine until you're confident, you'll not remove so much metal, and you'll get the same edge just a bit more slowly.
I'd actually recommend a finer stone, get one a few thousand grit finer than the one you have (go 1,000, 3,000 8,000)
That's the way to get razor sharpness. -
ah ok - interesting; thanks. I'll add a finer one to my shopping list.
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I've just ordered a coarser stone (180/600)
@ChasnotRobert Where are you ordering from, any recommendations?
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Amazon have plenty.
I've just used this place for the first time so can't comment until product arrives:
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This looks pretty much like the one I have currently (was a gift):
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Thoughts on this:
Henckels chef's knife; I've had it for about 15 years and the profile has become concave, and I think the bolster is also too high now.
Could this be ground down / re-profiled on a stone, or would it need to go to a professional who may attack it on a wheel, or is it fubar?
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Pretty sure it can be reprofiled, though based on the amount of material to be removed, it might take you more time than its worth on a stone.
Wheel to get the profile right, and then reground to desired edge.My mum had an ancient Henckels 4 star chef knife that she dropped, where the tip snapped off. Had it refinished into a vegetable chopper/santoku shape which she preferred.
This was back when Henckels didn't do Santokus, so apparently importing 'exotic' German knives and grinding them to a different shape was a thing. -
it might take you more time than its worth on a stone.
Yes, that's what I was thinking.
Anyone have a grinding wheel and fancy giving this a go? Or know of a place which might do this?
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About
Knife porn thread
Posted by
@CrazyJames
All this allotment chat reminds me of the time my MIL came to visit and brought her billhook to help tidy up the garden. When she arrived at the train station, it was wall to wall police, as the Sheffield United Vs Cardiff City game was on. She calmly wandered past them all with her 2' blade stashed in her rucksack.
/csb