Sunday I posted a link to an Amazon Daily Deal on a Wetstone (1000/6000) for knife sharpening. I went ahead and got one as well as a 3000/8000 stone. I received them today and tried them out. Here is the 1000/6000 stone.
It came with this nice holder.
Here is the stone soaking,
Here is the 3000/8000 stone soaking. Can you see the bubbles as it absorbs the water?
It came with this rubber gasket
that makes it fit in the holder that came with the other stone.
Tried them out on this cheap knife that was in bad shape.
First the 1000 side. then the 3000 and lastly the 6000. Here is the result. (I still need to work on the tip)
I'll continue to practice on my cheap knives to get better and then move on to my better knives. All in all I'm pretty happy with these.
I am absolutely in love with my knife handle. I picked out the color scheme, saw the almost completed handle, then had the knife shipped me. As I received it, opened it, and was completely blown away, I cannot express my gratitude for such fine craftsmanship. The fit and finish was impeccable. The rest of my knives will be receiving the same treatment. Thank you Ben.
With all the talk about Japanese knives on here recently I decided to post this on the only one I own. It's in horrible shape and needs a lot of work.
I inherited this knife when my parents died 19 years ago. I believe they probably picked it up at a garage sale as they frequented them before they past. It has some markings in Japanese and only Japan in English.
Over all pic.
As you can see the tip is broken off and there are visible chips in the edge. It's probably a cheapy but can anybody identify it?
By John Setzler
I was at a mom & pop old fashioned hardware store in Black Mountain, NC this morning to pick up a few things and stumbled across this knife...
$12.99 for a 7" butcher knife. Full tang, wooden handle, carbon steel blade... When I saw this knife I immediately had a flashback to my grandmother's kitchen where she had a collection of these on a magnetic strip that she used for 'my' entire life in her kitchen. I never saw any other knives in use at her house. I know isn't a high quality knife but I am going to see if I can make it my go-to knife of this type for a while and see what happens. The first thing I did after opening the package was to use some of my Boos Mystery Oil on the wooden handle. That was another memory from my grandmother's kitchen... i always thought those wooden handles looked really worn out. Maybe regular oiling will help that a bit. The blades on her knives were tarnished almost black which is common for this type of knife.. I am going to put a Trizor edge on it and see how it pans out....