Am I the only one who is brutal at trying to sharpen their own knives? I got my knife yesterday from Safeway and couldnt believe how sharp it was....reminding me that my current set could be this sharp if I knew what I was doing when sharpening.
Make sure you put all the stamps on - I handed in my book and all the stamps and was told to put them all on the book or you will stand at the customer service desk for 10 minutes doing it.
I ended up being 10 or so short of the next knife and gave a bunch to the women beside me. After she left and I was sticking them on the board, another women offered me her extras which at this point were useless!
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Am I the only one who is brutal at trying to sharpen their own knives? I got my knife yesterday from Safeway and couldnt believe how sharp it was....reminding me that my current set could be this sharp if I knew what I was doing when sharpening.
The trick I was taught is to keep the sharpener on the table. Don't hold it and the knife, you won't get the angle down unless you've been doing it for years. Place the sharpener on the table, put one hand on the handle the other at the tip of the knife as far from the blade as you can and then slide it down the sharpener with both hands on an angle. And that speed isn't an issue when sharpening, it's the angle so if you go slower at the right angle you will sharpen it better then fast at the wrong angle.
The Following 2 Users Say Thank You to Drury18 For This Useful Post:
Our work is going to gather up any leftover stamps and donate any knives we are able to get to our charity partner. If anyone feels like donating any stamps send me a PM!
Am I the only one who is brutal at trying to sharpen their own knives? I got my knife yesterday from Safeway and couldnt believe how sharp it was....reminding me that my current set could be this sharp if I knew what I was doing when sharpening.
Make sure you put all the stamps on - I handed in my book and all the stamps and was told to put them all on the book or you will stand at the customer service desk for 10 minutes doing it.
I ended up being 10 or so short of the next knife and gave a bunch to the women beside me. After she left and I was sticking them on the board, another women offered me her extras which at this point were useless!
How odd. Why not just put the stamps on yourself? What did you think the book was for? If I worked at Safeway and someone handed me an empty book with a pile of stickers and expected me to count/put them on, I'd say the same thing.
Putting on stickers is cool and fun.
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How odd. Why not just put the stamps on yourself? What did you think the book was for? If I worked at Safeway and someone handed me an empty book with a pile of stickers and expected me to count/put them on, I'd say the same thing.
Putting on stickers is cool and fun.
Not to mention the books make it easier to count them. Asking the cashier to count your stamps for you is not going to end with a happy cashier.
Am I the only one who is brutal at trying to sharpen their own knives? I got my knife yesterday from Safeway and couldnt believe how sharp it was....reminding me that my current set could be this sharp if I knew what I was doing when sharpening.
Quote:
Originally Posted by Drury18
The trick I was taught is to keep the sharpener on the table. Don't hold it and the knife, you won't get the angle down unless you've been doing it for years. Place the sharpener on the table, put one hand on the handle the other at the tip of the knife as far from the blade as you can and then slide it down the sharpener with both hands on an angle. And that speed isn't an issue when sharpening, it's the angle so if you go slower at the right angle you will sharpen it better then fast at the wrong angle.
Quote:
Originally Posted by Rerun
MUdrRE7W0b4
You guys are all talking about honing. Honing is very different from sharpening knives. You will never be able to get a dull knife as sharp as a new knife or an expensive knife through honing.
Honing doesn't do anything to help a dull knife. All honing does is straighten out any imperfections in the blade and is more and more ineffective over time. A dull knife has been blunted by usage and must be sharpened by the removal of material by proper sharpening (whet stone, grinder, professional tool, etc.)
Last edited by Hack&Lube; 02-17-2015 at 03:58 PM.
The Following User Says Thank You to Hack&Lube For This Useful Post:
Well, its very inauspicious timing as i had thought i was done with this but an older Zwilling knife just broke on me as was using it right before supper. I was using a cheaper version of the bagel knife to cut a cheese block and the knife broke right off the handle(i probably used the wrong knife!). Now i need the 5 inch bagel knife and I am about 50 stamps short, if any one has some they can sell or trade.
