Twice in one week!

[ronnie_suburban]

Twice this week, friends for whom I recently sharpened knives informed me that they'd cut themselves on the knives I'd done for them. Both commented on how sharp the knives were; one referring to them as "sharp AF." I've been sharpening for just under two years and doubt I've sharpened more than 400 knives in that time. So, I'm still very much a n00b. And I'm not happy that I indirectly caused injury to anyone, let alone friends but hey, I guess my sharpening skills are steadily improving. In D&D terms, I think I'm now Level 2.

[gladius]

Congrats!
At this stage, what is your favorite progression?

[ronnie_suburban]

Congrats!
At this stage, what is your favorite progression?

Well, I don't have many freehand stones and as you can guess, most of the knives that come my way are fairly similar to each other -- assorted stainless Henckels, Wusthof or Shun that are very dull and occasionally have minor damage. What I've found works very nicely is starting with either the Shapton Pro 220x or Suehiro Cerax 320 Grit (if they're really beat up, I'll start with the Atoma Diamond 140), followed by Suehiro Cerax 1k and then Naniwa Professional Chosera 3k. At the end, I almost always double-strop on bovine, first with 4μ and then finally with 2μ (both CBN). I have some of Ken's nano strops and some finer compounds but I've yet to deploy them.

I also recently picked up a full set of Nubatama Platinum stones from Ken that are cut for Edge Pro Systems (I have a Hapstone that I use mainly for my EDCs). I like those stones a lot and have had fun messing around with them, mostly on my EDCs. I may pick up a few of them in full-size, soon.

[ChefKnivesToGo]

Right on Ronnie. It always amazes me the sorry state most people keep their knives. Many family and friends never get them sharpened and they’re no better than butter knives in their drawers. Then you sharpen one for them and draw it through some paper and they think you’re a wizard.

[playingfetch]

Great job on the knives Ronnie. Once they learn to respect the edge and keep their fingers away they'll be far less likely to cut themselves in the future, so I say you did them a major service.

One of the secretaries at my work brought in her main kitchen knife for me to sharpen on my Lansky a couple weeks ago (don't worry...FisherMAn1298 is nudging me into the world of hand sharpening on water stones so the Lansky is going to get retired). It was about a 5" cuisineart santoku and the edge was exactly like a butter knife. I put a new 20 degree edge on it and gave it a final stropping and it was cleanly slicing paper. She was amazed that she could now cut onions without crying. Apparently, crushing them to pieces is not the best way to chop produce.

[Tostadas]

Haha I think it's eye opening to people who never sharpen their knives to experience what actual sharpness is. So long as they stay out of the emergency room, this is good news!

[Jeff B]

I have friends and family that won't let me touch their knives because they say I'll make them too sharp! There are others though that every time I'm coming over that always ask "You are bringing your stones aren't you?"

[Tostadas]

I have friends and family that won't let me touch their knives because they say I'll make the too sharp! There are others though that every time I'm coming over that always ask "You are bringing your stones aren't you?"

That's so true

[7x57mm@gmail.com]

I've been sharpening for just under two years and doubt I've sharpened more than 400 knives in that time. So, I'm still very much a n00b.

Well, I'm screwed as a new sharpener then ☹

[ken123]

I sharpened some knives for a bagel shop. I was told there were several cuts from the sharpened blades cutting bagels - they held the bagels in their hands while cutting them. I do get knives that are just tomato squashers . some are just 'knives from hell' . It does amaze me just how dull some knives get.
Glad to see that you are enjoying your Platinums!!

Ken

[ken123]

I've actually been asked to make knives less sharp It was an Hatori Kd sharpened at 5° per side. He wanted to sell it and feared that his new customer would destroy this delicate edge.

Ken

[Billhanna]

My mother in law used to complain about my MERCER being too sharp. The nice knives go in the cabinet when she’s around, so she doesn’t cut off a hand.

[ronnie_suburban]

I've been sharpening for just under two years and doubt I've sharpened more than 400 knives in that time. So, I'm still very much a n00b.

Well, I'm screwed as a new sharpener then ☹

Just have to keep going. The count doesn't really matter. Simply put, we n00bs need the reps. The more situations and variables we see, the more experience we accrue. I have a lot of knives, so individually, they don't get much wear. Thus, my sharpening experience so far comes largely from sharpening knives for friends and family. I beg folks for them. On the down side, since most non-knife people -- even skilled home cooks -- tend to buy the same things, I'm seeing a fairly narrow range of knife/steel types. On the plus side, I've learned a pretty effective routine for dealing with knives within those parameters.

One of the friends who cut himself told me he wasn't sure that he agreed with the axiom that sharp knives are safer than dull ones. I chuckled and told him "I guess that depends on a slew of variables."

@all -- Yeah, it really is something how dull people let their knives get. A few of the friends for whom I've sharpened would routinely buy a new knife when their previous knives got dull. That's why I often receive groups of very similar knives from them (often wrapped together in a small towel and rubber-banded or tied up into a bundle). I bought a bunch of CKTG sheathes, just so I could return their sharpened knives in safe and proper fashion.

Yes, Ken. I love those Nubatama Platinums that I bought from you for my Hapstone. I just sharpened my wife's VG10 Spyderco Ladybug on those and wow! If it wasn't purple and had a pocket clip, I may have just kept it!

[atang]

It’s so bittersweet when the bandages come out. Cutting things efficiently and without injury takes practice. I’ve had my share of cuts and stitches. Just part of the process. Though the ease of the knife through the finger is one way to pass a sharpness test. When the cut is so subtle, you didn’t even feel it...

[ronnie_suburban]

It’s so bittersweet when the bandages come out. Cutting things efficiently and without injury takes practice. I’ve had my share of cuts and stitches. Just part of the process. Though the ease of the knife through the finger is one way to pass a sharpness test. When the cut is so subtle, you didn’t even feel it...

Yeah, I've cut myself more than a few times but only a couple of times during sharpening. Those instances were caused by such carelessness and stupidity on my part, sharpness (or lack thereof) had almost nothing to do with it. When it comes to sharpening, I'm still firmly on the RAT (Rookie, Amateur, Tourist) Squad.

[FisherMAn1298]

Right on Ronnie. It always amazes me the sorry state most people keep their knives. Many family and friends never get them sharpened and they’re no better than butter knives in their drawers. Then you sharpen one for them and draw it through some paper and they think you’re a wizard.

You are so right Mr. Wizard! It feels wonderful to see the look on people's faces after you sharpen their knife and they try it for the first time. What kills me is how many people out there know someone who takes back their knife and tests the edge WITH THEIR FINGER!!!! There's a mensa move if I ever saw one. IF they bleed, the knife passed the test! I never thought about other peoples blades much until now. Every time I mention it they ask me to sharpen them and my only condition is keep your fingers away from the edge! The real fun is introducing someone to the joy of the sharpening world itself. You know, feed me for a day, teach me to fish kind of thing. Knowing that they'll now get to feel the kick you get out of bringing a knife to a seriously sharp edge. The kind you only get sharpening a high quality steel knife like blue, white or one of the powdered steels. So Uber sharp you're extra careful handling it. That's not to say you can't put a great edge on a cheapo knife they all have. 20 years old, duller than a butter knife!

[FisherMAn1298]

I've been sharpening for just under two years and doubt I've sharpened more than 400 knives in that time. So, I'm still very much a n00b.

Well, I'm screwed as a new sharpener then ☹

Just have to keep going. The count doesn't really matter. Simply put, we n00bs need the reps. The more situations and variables we see, the more experience we accrue. I have a lot of knives, so individually, they don't get much wear. Thus, my sharpening experience so far comes largely from sharpening knives for friends and family. I beg folks for them. On the down side, since most non-knife people -- even skilled home cooks -- tend to buy the same things, I'm seeing a fairly narrow range of knife/steel types. On the plus side, I've learned a pretty effective routine for dealing with knives within those parameters.

One of the friends who cut himself told me he wasn't sure that he agreed with the axiom that sharp knives are safer than dull ones. I chuckled and told him "I guess that depends on a slew of variables."

@all -- Yeah, it really is something how dull people let their knives get. A few of the friends for whom I've sharpened would routinely buy a new knife when their previous knives got dull. That's why I often receive groups of very similar knives from them (often wrapped together in a small towel and rubber-banded or tied up into a bundle). I bought a bunch of CKTG sheathes, just so I could return their sharpened knives in safe and proper fashion.

Yes, Ken. I love those Nubatama Platinums that I bought from you for my Hapstone. I just sharpened my wife's VG10 Spyderco Ladybug on those and wow! If it wasn't purple and had a pocket clip, I may have just kept it!

My God Ronnie you have almost every great stone out there! There's only one place to go for nubitamas, a truly GREAT stone, isn't it Ken! I already feel like a newbie you make me feel like an infant! I wish I had 400 knives to sharpen. Now that's what I call having fun!That is one hell of a group of stones! Sharpton Pro, Suehiro Cerax, Naniwa Pro Chocera3k,double strop on leather with 2 +4 micron CBN. I would say you can't go any farther but that wouldn't be true, would it Ken! Well done and pass it forward!

[ken123]

Well pardoning my bias but I know things will go well with a full set of Platinums no matter what the knife. But yes you can always go even finer!

Ken

[ronnie_suburban]

My God Ronnie you have almost every great stone out there! There's only one place to go for nubitamas, a truly GREAT stone, isn't it Ken! I already feel like a newbie you make me feel like an infant! I wish I had 400 knives to sharpen. Now that's what I call having fun!That is one hell of a group of stones! Sharpton Pro, Suehiro Cerax, Naniwa Pro Chocera3k,double strop on leather with 2 +4 micron CBN. I would say you can't go any farther but that wouldn't be true, would it Ken! Well done and pass it forward!

I guess it's all relative because when I read some of the posts here and see all the offerings in the store and the classifieds, I feel like own virtually no stones. But the ones I do have, I learned about here and was glad to have such an incredible resource to guide me. It's a small but functional collection.

Just to clarify, of the approximately 400 knives I've sharpened, I'm guessing that at least 75% of them belong to friends and family. I was making a list the other day of all my "customers" (they're not truly customers because obviously, I don't charge anyone). There are 10 total households for whom I've sharpened knives and many of them have been repeat business. I'm almost never given fewer than 6 at a time (sets of steak knives are common) and more often, it's around 10. My stepmom holds the record. She once gave me 14 of them in one dump, including a set of 6 very dubious laguiole steak knives that I managed to convert from letter openers into blades that might actually cut meat. But without all those outside knives coming in, I would have had a lot fewer opportunities to sharpen (and learn). I have to constantly ask and remind people to let me sharpen for them.

[XexoX]

My God Ronnie you have almost every great stone out there! There's only one place to go for nubitamas, a truly GREAT stone, isn't it Ken! I already feel like a newbie you make me feel like an infant! I wish I had 400 knives to sharpen. Now that's what I call having fun!That is one hell of a group of stones! Sharpton Pro, Suehiro Cerax, Naniwa Pro Chocera3k,double strop on leather with 2 +4 micron CBN. I would say you can't go any farther but that wouldn't be true, would it Ken! Well done and pass it forward!

I guess it's all relative because when I read some of the posts here and see all the offerings in the store and the classifieds, I feel like own virtually no stones. But the ones I do have, I learned about here and was glad to have such an incredible resource to guide me. It's a small but functional collection.

Just to clarify, of the approximately 400 knives I've sharpened, I'm guessing that at least 75% of them belong to friends and family. I was making a list the other day of all my "customers" (they're not truly customers because obviously, I don't charge anyone). There are 10 total households for whom I've sharpened knives and many of them have been repeat business. I'm almost never given fewer than 6 at a time (sets of steak knives are common) and more often, it's around 10. My stepmom holds the record. She once gave me 14 of them in one dump, including a set of 6 very dubious laguiole steak knives that I managed to convert from letter openers into blades that might actually cut meat. But without all those outside knives coming in, I would have had a lot fewer opportunities to sharpen (and learn). I have to constantly ask and remind people to let me sharpen for them.

Wish you lived closer, I'd "let" you sharpen my knives.
Guess I'll have to look into sharpening next, but not yet, too many other things I need to get done before that rabbit hole.