 The Oboe BBoard
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Author: d-oboe
Date: 2005-10-25 02:43
I personally use Landwells....I have attempted with Vitrys, and Pisonis, but I can't get the precision of edge needed for tip scraping. Many people find Landwells difficult to use - I agree they are difficult- but it is because they are so sensitive. One or two careless swipes on the sharpening stone and the edge is uneven and needs to be reset. However it is this sensitivity that gives such precision.
Inferior knives may feel "sharp" but in reality they are just gritty - they will tear up the tip.
Also, for sharpening I prefer flat stones. There is no subjectivity. With a crockstick you have to be able to hold your knife in the air at a certain angle, whereas on a stone you hold it at your preferred angle, and swipe it across the stone...letting gravity put the edge on. I use a diamond stone to put on the rough edge, and a ceramic stone for refining and retouching the edge.
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GMac |
2005-10-24 03:29 |
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Arnoldstang |
2005-10-25 01:10 |
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Re: Favourite knives and crocksticks new |
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d-oboe |
2005-10-25 02:43 |
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fjozn |
2005-10-27 02:22 |
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Ken Shaw |
2005-10-27 15:06 |
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The Clarinet Pages
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