Now here is an odd thing... - Page 2

acparmed · February 26th, 2005, 12:00 AM

Tourist - Can you either email or PM me with info on where and how to contact you for some work?

The Tourist · February 26th, 2005, 03:36 AM

Sure, no problem. I kept my old 'dummy' hotmail account to weed out the spam and requests from my Corsican relatives (ptoy, ptoy, no disrespect) for money and fake ID's.

Just drop me a line at IchabodPoser "at" hotmail.com (be sure and change the "at" to @).

You might want to call the request "For Bada Bing" or I just keep clicking to delete all of the crud.

My rates are high and generous tips are encouraged. Buy a box of bandages, you'll need them.

GoodSamaritan · February 26th, 2005, 10:45 AM

Quote:

Samaritan,

I use the Edge-Pro for a number of reasons over a Lansky.

First, my Dad taught me to sharpen at the age of eight so I could 'earn' my first jackknife. I've used Arkansas style stones, crock sticks, steel and whatever was handy, but I do have an opinion.

Similar story here. I don’t claim to match your level of skill,

but I got my first at age 9 and promptly ruined it trying to use the “knife sharpener” on mom’s can opener. LOL Dad quickly taught me how to use a spit rock (wet stone)
Over the years I have tried a lot of different things. However the only one I have used for any length of time is an old Alumina-ceramic rod. It looks like a crock stick but I would guess it to be the equivalent of 3000-4000 grit. It will touch up an otherwise sharp knife nicely, but is useless for a damaged edge. You definitely have put more time and thought into this, which is why I sought, and value your opinion.

Quote:

As an old artist, I see things in 3D, like one of those computer programs that takes an object and spins it in space. Sharpening is like planing a door; you level the high spots and make each side (or edge) uniform, front to back, and left to right. If you cannot plane a door or understand what I just described, you will never be able to sharpen and will most likely damage more knives. Make no mistake; fully 25% of the knives I sharpen begin with a repair.

I have done some CAD drawings and used a planer and a hand plane, so I see what your talking about. I too have seen knives that looked like someone tried to sharpen them with a bench grinder and or a file, not to mention the ones that the edge angles were way off due to improper sharpening with a wet stone.

Quote:

As for the Edge-Pro over a Lansky, yes, they are both guided systems. Your wrist and arm can move radially, and hence can make the bevel a little like a corkscrew. However, with the Lansky, you must choose between 15, 20 and 25 degrees--which isn't much help if your knife is 17.8 degrees. Further, the Lansky clamps the blade in one spot. I can adjust the Edge-Pro at any angle, and I can move the blade so that its relationship to the stone is always near perpendicular.

Finally, the Edge-Pro uses very fine water-stones and high polish 4000 series polishing tapes. It leaves the smoothest edge I have ever seen, and virtually slips through whatever you cut.

Looks like I need to save up some money for one. I might send you one of my knives and see how it turns out before I sink 300$ + into one though.

Quote:

The Lansky is good for knives under 4", but you have to keep unscrewing the thing for longer blades, and you really have to watch out how you're sharpening hawkbills and other blades of unusual curve. It's much easier with the EdgePro, not to mention the EdgePro system doesn't make me feel like I risk shaving a thumb off... grabbing onto the little Lansky bar can be awkward, even with my small hands.

Betty, those are the same complaints I have about the Lansky system. I have the mounting base that you can screw to a workbench but I almost always end up holding it, because I would rather sharpen in the house where it is warm. LOL. I have also noticed the same thing tourist has, if your not very careful you can apply more pressure to one side of the stone than the other and cause it to cut deeper on one side, leaving the edge wavy or “corkscrewed”. I get around this by holding the stone and moving the knife (clamp and all) over the stones surface.

Hmmm I wonder what the wife would say if she came in and the lansky was permanently mounted to the coffee table....

rocky · February 26th, 2005, 01:37 PM

I like my lansky ok , but it does take some time to sharpen most of my knives with it.

The Tourist · February 26th, 2005, 04:31 PM

Rocky,

We're not jumping on the Lansky, per se, but rather the problems that its owner might face.

For example, I know only two people that can sharpen free-hand and leave a professional uniform edge on a knife. There is Ben Dale, and Ernest Emerson.

Mr. Emerson once described sharpening a CQC7 to a client that was having trouble. He said (to paraphrase), "Grab any stone you have and place the bevel flat to the stone. Develope a burr, then strop the knife on the cardboard back of a notebook."

I believe him, he probably does just that. I use an extremely fine stone for barbers' razors (I cheat and tape the spine with blue painters' tape and strop with horsehide), but it takes me longer; and no doubt Mr. Emerson would find a few spots to 'touch up.'

The rest of us (and that goes for professionals) need some way to make bevels uniform. Now granted, I sharpen a lot. Over the past decade I have no doubt sharpened more knives than most people do in a life time. Same for your auto mechanic; he can diagnose a problem by hearing it. I knew one spectrometer technician that recognized problems by the smell.

We have the same concerns and problems, but we use different tools and experience to hurdle problems you might face.

If we had a can-opener abused knife here, you might dismiss it as damaged beyond repair. I simply look at it as a difficult repair job. Betty might wait until she has an hour to really discern the damage. Mr. Emerson would undoubtedly say, "Yeah, I have a minute."

Lanskey's and Sharpmakers have provided knife collectors with better edges than my Dad's generation knew. I just think the Edge-Pro is a more refined tool.

rocky · February 26th, 2005, 07:43 PM

wasn't offended or put out by ya liking something better than the Lansky. I'll be the first to admit all the downfall pointed out are valid. I just can't see spending on a better system for what little I do. I better not try a Edge pro cause I'll want 1.

The Tourist · February 26th, 2005, 08:58 PM

Rocky,

I understand, it happens.

I have a friend I met on another knife forum and we had this same conversation. He had heard about the Edge-Pro, but didn't know if it was worth the money.

I stopped at the local hardware store and bought a cheap kitchen knife, put one of my best 'spooky' edges on the critter and a mirror finish and mailed it to his wife, not him.

Just to rub salt into the wound, I included a note saying, "Mrs. Friend, happy birthday, this is your knife. It is now the sharpest knife in your household."

He called me and told me he went nuts after she got her gift! His wife teased him unmercifully, and bragged as she cut tomato slices so thin and opaque that light shown through them.

About two weeks later he called me again, "You slippery Sicilian! Now you did it! I just called Ben Dale and bought it all! I bought the Pro model, all of the stones and spares, all of the tapes and attachments, the scissors fitting, the half sizes and the broad stones--over four hundred bucks...!"

However, not long after that he admitted he got more pleasure from his knives and had not known how sharp a knife can truly get. He was now calling me for advice on specific knives.

I tell people that if the cost seems high, don't worry. Buy a Pro model and some spare stones and go to Sturgis. On one good day, you'll make it all back, and a profit.

Betty · February 27th, 2005, 08:19 PM

There's nothing wrong with a set of crock sticks or a plain ol' flat stone - I've used them and like them. I'm just picky about having that pretty mirror finish bevel.

The Lansky is a very good sharpening system; the EdgePro just takes over where the Lansky leaves off.

I keep my EdgePro locked in the safe when I'm not using it. My next "client" is an MOD Ladyhawk (small, sharply curved hawkbill) - that one's going to be a fun project.

I doubt I'd ever go professional like Tourist - I don't seem to have the time and patience beyond my own knives and the knives of my pals. I hear Tourist is popular with the sushi chefs...

The Tourist · February 27th, 2005, 10:53 PM

Well, I believe my talents are popular with sushi chefs. Me? I don't think they like me at all. One chef did not want to let anyone handle his knife, and literally stayed so tight to me I could always feel his torso at my elbow.

My strangest encounter was at a newer Chinese restaurant here in Sun Prairie called 'The Panda.' I drove the Harley over last summer to get their business. A young Asian woman met me at the counter and I asked to see her boss or the owner. She bowed, and disappeared behind the dividers.

I expected to meet a distiguished Asian gentleman in a long flowing red house coat. Instead, a large, smarmy white guy shuffled out of the kitchen. He snatched a greasy cap from his head with a hairy hand.

"Sharpener, heh?" he snorted, "Gimmee your jackknife and let's see if you're any good."

I produced a custom folder with a razor-mirror finish. He looked down at the knife, and ran his meaty thumb on the edge. Without tilting his head, he just shifted his eyes to meet my glance amid a dirty smirk.

"Could have used you in 'Nam," he chortled as he handed me back the blade.

I nodded, made an excuse and sprinted back to my Harley. Yeah, yeah, it's a new company and we need the work.

I just imagined myself chained to a rusty sink in his kitchen, weeping and sharpening, for 'the duration.'

ghettford · February 28th, 2005, 12:08 AM

Chico I have a older model gerber applegate covert folder it is made of 154cm with the fake double edge,this knife has never been sharp and I have been told that these knives are hard to get a good sharp edge on.do you know if this is true?Keith

February 26th, 2005, 12:00 AM	#11
acparmed 1952 - 2006 Join Date: Jan 2005 Location: Las Vegas, Nevada Posts: 1,371	Tourist - Can you either email or PM me with info on where and how to contact you for some work? __________________ Heroes are people who do what has to be done, when it has to be done, regardless of the consequences "I like when the enemy shoots at me; then I know where the ****** are and can kill them." ~George Patton DE OPPRESSO LIBER**

February 26th, 2005, 03:36 AM	#12
The Tourist Former Member Join Date: Dec 2004 Posts: 693	Send knives by the dozen. Sure, no problem. I kept my old 'dummy' hotmail account to weed out the spam and requests from my Corsican relatives (ptoy, ptoy, no disrespect) for money and fake ID's. Just drop me a line at IchabodPoser "at" hotmail.com (be sure and change the "at" to @). You might want to call the request "For Bada Bing" or I just keep clicking to delete all of the crud. My rates are high and generous tips are encouraged. Buy a box of bandages, you'll need them. Last edited by Bumper; February 27th, 2005 at 01:43 AM. Reason: I changed the format of The Tourist's email so the bots won't pick his email out automatically and spam him. You can re-assemble it with the @ sign....

February 27th, 2005, 08:19 PM	#18
Betty Assistant Administrator Join Date: Dec 2004 Location: Nashville Posts: 2,740	There's nothing wrong with a set of crock sticks or a plain ol' flat stone - I've used them and like them. I'm just picky about having that pretty mirror finish bevel. The Lansky is a very good sharpening system; the EdgePro just takes over where the Lansky leaves off. I keep my EdgePro locked in the safe when I'm not using it. My next "client" is an MOD Ladyhawk (small, sharply curved hawkbill) - that one's going to be a fun project. I doubt I'd ever go professional like Tourist - I don't seem to have the time and patience beyond my own knives and the knives of my pals. I hear Tourist is popular with the sushi chefs... __________________ "Americans have the will to resist because you have weapons. If you don't have a gun, freedom of speech has no power." - Yoshimi Ishikawa Broodings, Blunders and Broadsides: The Betty Blog (Friends only - Email me through there to let me know who you are first!)

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

February 26th, 2005, 01:37 PM	#14
rocky Senior Moderator Join Date: Jan 2005 Location: MI Posts: 11,767	I like my lansky ok , but it does take some time to sharpen most of my knives with it.

February 26th, 2005, 04:31 PM	#15
The Tourist Former Member Join Date: Dec 2004 Posts: 693	Rocky, We're not jumping on the Lansky, per se, but rather the problems that its owner might face. For example, I know only two people that can sharpen free-hand and leave a professional uniform edge on a knife. There is Ben Dale, and Ernest Emerson. Mr. Emerson once described sharpening a CQC7 to a client that was having trouble. He said (to paraphrase), "Grab any stone you have and place the bevel flat to the stone. Develope a burr, then strop the knife on the cardboard back of a notebook." I believe him, he probably does just that. I use an extremely fine stone for barbers' razors (I cheat and tape the spine with blue painters' tape and strop with horsehide), but it takes me longer; and no doubt Mr. Emerson would find a few spots to 'touch up.' The rest of us (and that goes for professionals) need some way to make bevels uniform. Now granted, I sharpen a lot. Over the past decade I have no doubt sharpened more knives than most people do in a life time. Same for your auto mechanic; he can diagnose a problem by hearing it. I knew one spectrometer technician that recognized problems by the smell. We have the same concerns and problems, but we use different tools and experience to hurdle problems you might face. If we had a can-opener abused knife here, you might dismiss it as damaged beyond repair. I simply look at it as a difficult repair job. Betty might wait until she has an hour to really discern the damage. Mr. Emerson would undoubtedly say, "Yeah, I have a minute." Lanskey's and Sharpmakers have provided knife collectors with better edges than my Dad's generation knew. I just think the Edge-Pro is a more refined tool.

February 26th, 2005, 07:43 PM	#16
rocky Senior Moderator Join Date: Jan 2005 Location: MI Posts: 11,767	wasn't offended or put out by ya liking something better than the Lansky. I'll be the first to admit all the downfall pointed out are valid. I just can't see spending on a better system for what little I do. I better not try a Edge pro cause I'll want 1.

February 26th, 2005, 08:58 PM	#17
The Tourist Former Member Join Date: Dec 2004 Posts: 693	Rocky, I understand, it happens. I have a friend I met on another knife forum and we had this same conversation. He had heard about the Edge-Pro, but didn't know if it was worth the money. I stopped at the local hardware store and bought a cheap kitchen knife, put one of my best 'spooky' edges on the critter and a mirror finish and mailed it to his wife, not him. Just to rub salt into the wound, I included a note saying, "Mrs. Friend, happy birthday, this is your knife. It is now the sharpest knife in your household." He called me and told me he went nuts after she got her gift! His wife teased him unmercifully, and bragged as she cut tomato slices so thin and opaque that light shown through them. About two weeks later he called me again, "You slippery Sicilian! Now you did it! I just called Ben Dale and bought it all! I bought the Pro model, all of the stones and spares, all of the tapes and attachments, the scissors fitting, the half sizes and the broad stones--over four hundred bucks...!" However, not long after that he admitted he got more pleasure from his knives and had not known how sharp a knife can truly get. He was now calling me for advice on specific knives. I tell people that if the cost seems high, don't worry. Buy a Pro model and some spare stones and go to Sturgis. On one good day, you'll make it all back, and a profit.

February 27th, 2005, 10:53 PM	#19
The Tourist Former Member Join Date: Dec 2004 Posts: 693	Well, I believe my talents are popular with sushi chefs. Me? I don't think they like me at all. One chef did not want to let anyone handle his knife, and literally stayed so tight to me I could always feel his torso at my elbow. My strangest encounter was at a newer Chinese restaurant here in Sun Prairie called 'The Panda.' I drove the Harley over last summer to get their business. A young Asian woman met me at the counter and I asked to see her boss or the owner. She bowed, and disappeared behind the dividers. I expected to meet a distiguished Asian gentleman in a long flowing red house coat. Instead, a large, smarmy white guy shuffled out of the kitchen. He snatched a greasy cap from his head with a hairy hand. "Sharpener, heh?" he snorted, "Gimmee your jackknife and let's see if you're any good." I produced a custom folder with a razor-mirror finish. He looked down at the knife, and ran his meaty thumb on the edge. Without tilting his head, he just shifted his eyes to meet my glance amid a dirty smirk. "Could have used you in 'Nam," he chortled as he handed me back the blade. I nodded, made an excuse and sprinted back to my Harley. Yeah, yeah, it's a new company and we need the work. I just imagined myself chained to a rusty sink in his kitchen, weeping and sharpening, for 'the duration.'

February 28th, 2005, 12:08 AM	#20
ghettford New Member Join Date: Feb 2005 Location: michigan Posts: 3	Chico I have a older model gerber applegate covert folder it is made of 154cm with the fake double edge,this knife has never been sharp and I have been told that these knives are hard to get a good sharp edge on.do you know if this is true?Keith