[TheForge] new knife

[Peter Fels & Phoebe Palmer]

Tuna scales are real hard on a knife's edge. The 
deckhands on the albacore and tuna runs used to sharpen 
their knives with coarse files to put a sort of saw tooth 
edge that would cut when partly dulled.
6'!! Goodness! Wanna see the arm on that guy!

Matt Stevens wrote:
> On 14/08/2010 7:48 a.m., Andy Gladish wrote:
>> The stain isn't too bad and it's on the other side.
>> I put a bevel on both sides, this one- made one for my wife with single
>> bevel and she complained, "this knife is too sharp. it goes through my
>> (thin, cheap plastic) cutting boards!"
> 
> lol. I recently went to Japan & was quite interested in the different 
> cooking knife shapes & sharpening techniques. The most "interesting" 
> knife was the 6' long tuna filleting knife, picture extended sword with 
> more flex and single bevel. Rather intimidating.
> ______________________________________________________________
> TheForge mailing list
> Home: http://mailman.qth.net/mailman/listinfo/theforge
> Help: http://mailman.qth.net/mmfaq.htm
> Post: mailto:TheForge at mailman.qth.net
> 
> TheForge mail list group photo site is
> http://www.photoaccess.com
> Login: blacksmithblacksmith at hotmail.com
> Password: anvil
> 
> This list hosted by: http://www.qsl.net
> Please help support this email list: http://www.qsl.net/donate.html
>