Sauce,

Sometimes that total sharpening time is spread over several days. I just move the WEPS with the knife mounted. I usually can't handle pushing paddles for 3 or four hours straight..

to somewhere safe and continue when I have time to get back to it.
I have enough knives around that I won't miss the one in the weps for a few days. If it is a customer's knife... I let them know up front that it could be a week. Folks willing to pay for that kind of edge normally understand that you can't rush it.

So maybe you sharpen for 20 minutes one day, then get back to it and do it for another 20 minutes when next you have time to breathe..
How old are the kids?

Seems like Nick does get his feathers ruffled easily. I might point out that we try to be friends helping each ohter out around here. Usually friends do not need to shout at each other. Shouting is the accepted interpretation of typing in all caps... quite unneccessary. All we can do is share our ideas and opinions. The reader can do with those what they want. I for one am sure not here to try to force my ideas on anyone, nor make them abandon their personal biases... whether right or wrong in my frame of reference.

Phil

I do apologize sincerely, I don't mean to come off shouting or being aggressive that was not my intention. My feathers get all ruffled pretty quickly when i'm challenged and its something I need to work on. I work as a chef, and if my career says anything about me its that I need to be strong, confident, and never down. I will tone it done and avoid getting all bent out of shape.

Sorry guys

I apologize If I came off as challenging you. Not my intent. I hold some pretty strong opinions myself. All of them are based on my perceptions and experiences. Often they don't fit with what others "know"... I just figured out a long time ago that some things are worth getting upset about and others aren't..
Though Curtis can tell you I haven't learned that lesson all that well...


However, maybe more important, know your audience...



I am sure it is all good going forward.
THX for the reply !!

Phil


NicholasAngeja1 wrote:

No worries Nick...........glad we can come to this forum and talk and learn about knives and sharpening, fun stuff.

Phil, kids are 5 and 4, 15 months apart. Not quite Irish twins, but close. Keep you busy boy

The knife I started this post out with is a Spyderco Delica 4 ffg with vg10 steel. I notice it's quite a bit harder than the JA Henkel kitchen knives and cheap folders I previously sharpened. Gonna load it back in the WE and complete more strokes with each grit, see if that helps with the polish. I saw a video by "M0difiedz" on youtube where he sharpened a Kershaw Skyline. Progressed up through ceramics, then used 2500 grit paper and that seemed to really eliminate some of the haze left after the ceramics. Gonna buy some 2000 and 2500 grit today and see what it produces, then strop.

Sauce

Followed up the ceramics with 2000 grit paper taped on to the ceramics. This really helped with the polish. 2500 grit was not available at the local woodworking store, will order it online, but I think that will help even more. Notice my stones are smoothing out quite a bit now too....................

Sauce