Jason Whats up?

Morning Dogs!

Timo

Que Paso Mi Amigo?

Hey Jason, I'm finaaly getting a handle on sharpening with those DMT plates. Question how do you keep from rounding the tip of the knife and getting the tip as sharp as the rest of the blade?

Jason, timo, how things in your parts of the world?

Well, I'm still having a flu so no working today. Standard morning otherwise.

How's your night? <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

I'm surrounded by Jasons! <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />

Good here I'm working like crazy though.

Surrounded by Jasons. We are like the scrap yard flu.

Good to hear, Jason

Keeping the tip sharp and pointy is usually a product of stopping movement when you reach the tip and remove the blade from the stone. Running off the stone or grinding past the tip will cause rounding.

To get the belly and tip remember the pressure points and lifting of the handle when the blade starts to curve. It can help to place your knife on a cutting board edge down and lift the handle while keeping the edge in contact until the tip is reached. Keep doing this lifting movement as you lay the knife over and get closer to the sharpening angle. As you lay the knife over and lift to follow the curve the lifting action and pressure points keep the bevel locked-in and will show you the true curve of the blade. The way the blade tilted and rolls will feel weird but it will make the bevel look much better.

Timo, take vitamin C and eat lots of good food. Always works for me.


I'm doing well, few people I'd like to inflict pain on but otherwise all is good.

I know the feeling brother. I really feel like inflicting pain on a couple of folks as well.