From: krypsis@optusnet.com.au
On 6/06/2011 2:34 PM, Sheldon wrote:
> wrote in message
> news:a94ku69eqkbvdhfugrjuqtk0mts4be7kpc@4ax.com...
>> On Fri, 3 Jun 2011 13:16:56 -0600, "Sheldon"
>> wrote:
>>
>>>
>>> "rod" wrote in message
>>> news:acd13cbd-7a0a-4836-ab2d-22c182da868e@f15g2000pro.googlegroups.com...
>>> On May 30, 3:07 pm, "Sheldon" wrote:
>>>> "Pringles CheezUms" wrote in message
>>>>
>>>> news:eer3u65pl9javfuq09q39kbhue99sj1bau@4ax.com...
>>>>
>>>>> I've got a question about honing.
>>>>> I watch a lot of cooking shows and every time you see someone hone a
>>>>> knife you see them running the knives on the steel with the edge
>>>>> first.
>>>>> I.e. pushing it with the edge away from you or pulling it with the
>>>>> edge
>>>>> toward you. Every single person does this, including the knife
>>>>> professional on the episode of Good Eats that covers it.
>>>>
>>>>> This seems backwards to me. If what you are doing is to get the edge
>>>>> back straight it seems you would need to reverse the orientation of
>>>>> the
>>>>> knife. Pull with the edge away from you and push with the edge toward
>>>>> you. Doing it the way you see it done would seem to me to be bending
>>>>> the
>>>>> edge down further or even doubling up the edge.
>>>>
>>>>> Can someone explain why or why not do it like you see everyone else
>>>>> doing it?
>>>>
>>>> It's an interesting question. I would assume, and we all know what that
>>>> means, when stropping, which is usually done on leather or fabric, we do
>>>> pull the blade across the surface, like when you strop a razor or even a
>>>> knife. However, when using steel, ceramics or stone we always push the
>>>> blade away from us. So, I'm not so sure it's what we are doing but the
>>>> material we use to do it that determines a pull or a push.
>>>>
>>>> Also, while the softness of leather or cloth or even mild abrasives can
>>>> put
>>>> a very keen edge on a razor for shaving, that same edge is not required
>>>> of
>>>> a
>>>> kitchen knife and would not last very long.
>>>
>>> ***And just when you think you've seen stupid leave it to Shelly to
>>> come along and put his own size 12 boot up his very own arse and not
>>> stopping until he reaches the back of his teeth! Brilliant Mate!
>>>
>>> Rockin' Rod Shaftenauer
>>> YeeeeeeeeeHawwwww
>>>
>>> I said "assume." That should give me some leeway. And I think there's is
>>> some merit to my answer. If not, tell me why. When you remove even the
>>> slightest amount of material from the edge you push as if cutting. When
>>> you
>>> strop you pull the blade against the material. A steel is probably
>>> removing
>>> a minute amount of material as it straightens the edge.
>>>
>>
>> The trouble with you people is you are getting all confused about
>> terms.
>>
>> When you hone a knife you use a hone - a fine abrasive, usually, flat
>> stone like device.
>>
>> When you Steel a knife you use a steel, a long, sometimes abrasive or
>> grooved, length of steel.
>>
>> When you strop a knife you use a strip of leather, or other material,
>> that is charged with a very fine abrasive.
>>
>> You don't hone with a steel nor do you strop with a hone.
>>
> All well and good, but nobody has answered the original poster's question.
>
>
Give it a miss mate. These trolls have screwed up rec.knives good and
proper. All your posts are doing is giving them fuel. They aren't even
the slightest bit interested in knives, only in creating trouble.
Schweik only pretends to be interested in knives just so someone posts
and then he can attack them.
Do yourself a favour and head off to moderated forums where these dicks
for brains don't even get a look in. Everyone else has already done
that. Their plaintive bleating begging for Steve to come back is
indicative of the pain they feel when they are ignored.
Krypsis
--- SoupGate-Win32 v1.05
* Origin: you cannot sedate... all the things you hate (1:229/2)
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