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Thread: My First Butcher Knife

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    Nice work.

  3. #3
    Senior Member hunter63's Avatar
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    Ripe tomatoes?......WTH?

    Nice job, don't think I have seen a grip like that......Very cool....
    Thanks for posting.....
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    Senior Member kyratshooter's Avatar
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    Quote Originally Posted by hunter63 View Post
    Ripe tomatoes?......WTH?
    He's in Florida, they have ripe tomatoes year around.
    If you didn't bring jerky what did I just eat?

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    Senior Member Antonyraison's Avatar
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    Wow came out nice, and seems to work very well. Nice job
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    Senior Member el-amigo's Avatar
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    Hi Crash! Beautiful knife, and it is brutally sharp. What kind of stones do you use to sharpen it?
    I am just learning how to sharpen my kitchen knives on whetstones to be able to "push cut" with them... it isn't an easy task.
    Everybody has a different way to view the world...

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    Super Moderator crashdive123's Avatar
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    I use a 2 X 72 best sander to sharpen my knives.
    Can't Means Won't

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    Administrator Rick's Avatar
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    Easy to use in the woods too but the extension cord is really expensive.

    Great looking knife. Way too sharp for me. I'd wind up hurting myself.

  9. #9
    Senior Member Phaedrus's Avatar
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    Quote Originally Posted by crashdive123 View Post
    I use a 2 X 72 best sander to sharpen my knives.
    That's something I will have to break down and buy eventually. I use stones for lots of stuff (Japanese synthetics and Japanese naturals) but I use a 1x42" Kalamazoo for tons of work. It's obviously great for sharpening but it really shines for repairs and reprofiles. I wouldn't even attempt some of the stuff like badly broken tips but it makes those tasks easy. Since I don't make 'em, just work on them, I get what I need pretty well from the Kalamazoo but I think you have even more belts available for the 2x72" size.

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