Search found 311 matches

by Peter Nowlan
Wed Sep 04, 2019 6:08 am
Forum: Sharpening Advice
Topic: 6k, I just can't get it
Replies: 16
Views: 473

Re: 6k, I just can't get it

Here is what I would do. Assuming you’ve done your work correctly on the previous stones and that the edge on the 4K is meeting your standards. Not relying on the 6k to get it sharp. Now paint the edge/bevels with a sharpie and use the 6k. Sharpen until you can detect a tiny burr, it won’t be easy t...
by Peter Nowlan
Sun Aug 25, 2019 7:10 pm
Forum: Sharpening Advice
Topic: Best angle cube?
Replies: 40
Views: 771

Re: Best angle cube?

I had an angle cube because I thought it was necessary. I haven’t used it in 5 years. I’m pretty sure my dad and his dad never had an angle cube when they sharpened their knives and chisels. I can’t see the master sharpeners in Japan pulling out an angle cube. You just need to focus and rely on musc...
by Peter Nowlan
Sun Aug 11, 2019 10:05 am
Forum: Sharpening Advice
Topic: Narrowing down sharpening angle
Replies: 21
Views: 1282

Re: Narrowing down sharpening angle

I like watching Vincent sharpen. In fact I really enjoy watch anyone sharpen using water stones, except for a few people on YouTube but you can still learn from them.
by Peter Nowlan
Sun Aug 11, 2019 8:12 am
Forum: Sharpening Advice
Topic: Repair Work
Replies: 40
Views: 1578

Re: Repair Work

Awesome job Mark. I’ve always wanted to try one of those hoyo wheels, it must speed things up. You should see the Shun I got yesterday to repair, I think it’s the worst I’ve ever seen. I learned something about what the dishwasher does to knives. I thought it was from the movement and heat but there...
by Peter Nowlan
Tue Aug 06, 2019 8:16 am
Forum: Sharpening Advice
Topic: Narrowing down sharpening angle
Replies: 21
Views: 1282

Re: Narrowing down sharpening angle

There is a formula for this, it’s Sine and it’s described in the book An Edge in the Kitchen. However Mark sells angle guides that come in a ridiculously low priced package. You can see what a 10 deg angle looks like. Having said this you’re picture to me looks pretty close to 10 deg, maybe 11 deg. ...
by Peter Nowlan
Tue Aug 06, 2019 6:35 am
Forum: Sharpening Advice
Topic: Best books on sharpening and why they’re good?
Replies: 6
Views: 582

Re: Best books on sharpening and why they’re good?

Ken if you wrote a book on sharpening you’d have to consider the audience, dumb it down a little. Think “Peter Nowlan” has to be able to understand this. There are no really good books in my opinion on the subject but there is a vast amount of good, easy to understand information out there including...
by Peter Nowlan
Tue Aug 06, 2019 6:18 am
Forum: Sharpening Advice
Topic: 10° to 12° per side = max edge retention ?!?
Replies: 9
Views: 760

Re: 10° to 12° per side = max edge retention ?!?

I used to agonize over edge retention, it consumed me because I was sharpening for restaurants and I wanted to prove to the chefs that I could get their knives to starry sharp longer. I read everything I could and discovered there is not a lot of good material out there. (There is much more here). I...
by Peter Nowlan
Sun Jul 28, 2019 1:38 pm
Forum: Sharpening Advice
Topic: Different Strokes
Replies: 10
Views: 727

Re: Different Strokes

If this approach works for you keep it up. I use the entire stone, every part of it but that doesn’t matter. If you have better angle control this way then just make sure you flip the stones from end to end often and continue to sharpen as you do.
by Peter Nowlan
Mon Jul 22, 2019 5:16 pm
Forum: New Edge Sharpening - Peter Nowlan
Topic: Takeda Sharpening
Replies: 1
Views: 1054

Takeda Sharpening

http://sharpener-pete.blogspot.com/ I used to struggle with Takeda Knife Sharpening. I have the Takeda hand held stone which works quite nicely but I wanted to sharpen it “normally”. I didn’t really struggle with it but I know folks that do. I put my personal technique up on my Blog. The biggest th...
by Peter Nowlan
Sat Jul 13, 2019 6:06 am
Forum: New Edge Sharpening - Peter Nowlan
Topic: Appreciation
Replies: 12
Views: 1944

Re: Appreciation

I was on a cruise and they had a fantastic steak house. It was my first experience with a salt menu and the black salt was the best. I’m going to order it off of Amazon. 😊
by Peter Nowlan
Fri Jul 12, 2019 8:01 pm
Forum: New Edge Sharpening - Peter Nowlan
Topic: Appreciation
Replies: 12
Views: 1944

Re: Appreciation

Wow. Thank you. The coolest part about knife sharpening for me is just how much there is to learn. After 40 years I consider my Glass about half full. The thing is, you don’t realize this at first, you don’t know what you don’t know. Also, you can make knives sharper than new in months after learnin...
by Peter Nowlan
Fri Jul 12, 2019 10:17 am
Forum: New Edge Sharpening - Peter Nowlan
Topic: Appreciation
Replies: 12
Views: 1944

Re: Appreciation

Gees and I though Jeff was a nice guy. Thank you 😊😅

It’s amazing how much we can learn and how important that burr is, forming them and especially removing them. I’m guessing we never truly remove it but who the heck has a Scanning Electron Microscope to prove that. ?

Thanks again
Peter
by Peter Nowlan
Wed Jul 10, 2019 6:32 am
Forum: Sharpening Advice
Topic: cross contamination between stones
Replies: 16
Views: 854

Re: cross contamination between stones

Mark remind me to order on of your plates next time I place an order. I know that it’s very good because you sent me an EP sized version well over a year ago and it’s still going very strong.
by Peter Nowlan
Mon Jul 08, 2019 3:59 pm
Forum: Sharpening Advice
Topic: What kinds of knives are hard to sharpen?
Replies: 12
Views: 905

Re: What kinds of knives are hard to sharpen?

Yes to fillet and serrated. Also, birds beak paring knives are challenging. Shun has a tomato knife that is serrated at the tip and about 2” in, then in the middle it’s a single bevel for 3” and finally the last couple of inches are serrated again. Asymmetrical knives are not difficult once you get ...
by Peter Nowlan
Mon Jul 08, 2019 3:42 pm
Forum: Sharpening Advice
Topic: New arrival
Replies: 3
Views: 277

Re: New arrival

It would be weird not to get excited about them.
by Peter Nowlan
Fri Jul 05, 2019 11:24 am
Forum: Sharpening Advice
Topic: Slurry and swarf
Replies: 15
Views: 692

Re: Slurry and swarf

Hi Mark. Don’t worry about the schwarf that accumulates on the surface of the stone. As you said it’s metal fragments in suspension in the water mixed in with some grit. It’s fine to leave it there as you sharpen unless it’s a glaze that forms, the black glaze which is common in Shapton Glass Stones...
by Peter Nowlan
Wed Jul 03, 2019 12:53 pm
Forum: Sharpening Advice
Topic: Newbie to sharpening, wondering if I should practice first and then take a class
Replies: 19
Views: 1173

Re: Newbie to sharpening, wondering if I should practice first and then take a class

I’m going to change my mind on this one. Knowing what I know now and dealing with several students, I recommend the class. I’ve had people who have never seen a whetstone as students. They walk away with a solid grasp of the fundamentals and can sharpen a knife. So assuming the instructor is good th...
by Peter Nowlan
Mon Jul 01, 2019 1:26 pm
Forum: Sharpening Advice
Topic: Newbie to sharpening, wondering if I should practice first and then take a class
Replies: 19
Views: 1173

Re: Newbie to sharpening, wondering if I should practice first and then take a class

10 years ago I would have advised to take a lesson from the right person first. Now however, with all the information available on YouTube and here you can get the ball rolling very nicely on your own. Then perhaps down the road if you’ve run into some problems or just need confirmation in person to...
by Peter Nowlan
Tue Jun 25, 2019 5:56 am
Forum: Sharpening Advice
Topic: Burr On and On again
Replies: 7
Views: 552

Re: Burr On and On again

Thanks Ken. I remember learning to sharpen back in the 70’s, before burrs were invented 😊. I seriously didn’t know about burrs then, there was no internet, no computers and certainly no awareness on my part of water stones. That was then. Now I see my life as a Sharpening Odyssey, my knowledge Glass...
by Peter Nowlan
Wed Jun 12, 2019 6:09 am
Forum: New Edge Sharpening - Peter Nowlan
Topic: Appreciation
Replies: 12
Views: 1944

Re: Appreciation

Wow thank you fellas. I often think I’m the only one who looks at my Blog but I know a few people go there so I try to keep it up by adding material every couple of weeks.