Re: on knives

Gallian <gallian@xxxxxxxxxxxxx> wrote:
> Scott Packard <scottp@xxxxxxxxxxxxxxxx> writes:

>> For turkey day I took my Arkansas stone, my Japanese waterstone,
>> and for good measure an electric sharpener to SWMBO's parents to
>> trade some knife sharpening for food.

> Ahh.

> Arkansas stone. I have two of them, one medium and one fine, and both
> my chef's knife and my Chinese cleaver are kept in top condition with
> those stones and just a drop of honing oil.

> I <heart> my Arkansas stones.

Once you've used the hard Arkansas stone to put the best edge it can on a
blade, _then_ you get out the 12K grit waterstone to do it *right*.

I have Arkie stones, the ultrafine waterstone, and a German strop with
plenty of green (dunno why it's green) rouge for putting the final polish
on top of the waterstone's mirror polish. Not on my cooking blades, but on
the straight razors.

--
The Internet is totally out of control, impossible to map accurately, and
being used far beyond its original intentions. So far, so good.
-- Dr. Dobb's Journal May 1993
.