Acquisitions - August 2026

purerockfury

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That’s a nice blade.
Oddly enough, looking into serrated edges, got me wondering about whether they can be sharpened at home. I know there are sharpening guides available for blades, I have one for my chisels - but not one for knives though.
we have an old Lansky sharpening system... one of the "stones" is shaped to sharpen serrated edges... we only used the serrated "stone" on pocket knives... if asked... it seems to work good...
 
we have an old Lansky sharpening system... one of the "stones" is shaped to sharpen serrated edges... we only used the serrated "stone" on pocket knives... if asked... it seems to work good...
That’s cool! I didn’t know there was a right way to do that. I’ve just been using these hollow ceramic thermocouple insulating rods to sort of go between the ridges. Mostly I just keep the flat side honed-a touch on the fine 1x30” conditioning belt seems to do it. It won’t win awards but I’m lazy.


Just arrived.

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This doesn’t smell like what I think of as almond, but it’s much more interesting. A beautiful scent! I’ll probably sit on it a while, as I’m currently enjoying a two-soap rotation of Windsor and Marlborough.
 

purerockfury

..........
That’s cool! I didn’t know there was a right way to do that. I’ve just been using these hollow ceramic thermocouple insulating rods to sort of go between the ridges. Mostly I just keep the flat side honed-a touch on the fine 1x30” conditioning belt seems to do it. It won’t win awards but I’m lazy.


Just arrived.

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This doesn’t smell like what I think of as almond, but it’s much more interesting. A beautiful scent! I’ll probably sit on it a while, as I’m currently enjoying a two-soap rotation of Windsor and Marlborough.
we're not a serrated blade liker... from what we were told... the sharpening of the flat-side of the serrated edge... is really done quick to clear any burrs from the serrations being sharpened... the serrations will "flatten" up just doing the flat-side...
 
we're not a serrated blade liker... from what we were told... the sharpening of the flat-side of the serrated edge... is really done quick to clear any burrs from the serrations being sharpened... the serrations will "flatten" up just doing the flat-side...
Yeah…same.

When I was a kid I bought cheap box-store stamped knives, and back then it seemed like those were all serrated. Tough on cutting boards.

These bread knives we’re talking about are different obviously, but still not my favorite for anything. I’ve probably only touched it up a few times in a decade. The big Chef’s knife is my most used on crusty bread anyway. 😭
 

chazt

shave
This beauty arrived today. I had a smaller one years ago, but it was too small. This example is more comfortable. Tomorrow will be its debut lathering, for sure. I haven’t bought a new Simpson or Vulfix brush in a while. The box and tissue paper were noticeably different.
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Twelvefret

Forum GOD!
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