[TheForge] Fwd: Re: Re: Knife sharpening

[Craig S]

I got it at 8:18am PDT.  The first time.

-----Original Message----- 
From: Walter 
Sent: Wednesday, July 05, 2017 12:32 PM 
To: theforge 
Subject: [TheForge] Fwd: Re: Re: Knife sharpening 

Looks like this didn't go through earlier.

What these people use are probably a newer version of a denglestock or
denglesteck.  This is a small stump nvil and very small hammer.

https://www.google.com/search?q=denglesteck&ie=utf-8&oe=utf-8#q=denglestock
<<Images section

I have a copy of Don Plummer's 'the Sorber Collection" that shows a
collection of these.  I was fortunate enough to get a signed copy by Don
and Jim Sorber before Sorber passed away...   As I understand it, his
collection was broken up and sold.
-------------------------------

On 7/5/2017 2:06 AM, Mike Spencer wrote:
> "J. Petrila" <jlpservicesinc at gmail.com> wrote:
>
>> A chef's knife is designed to have the burr straightened using a
>> steel..  This burr will fold over in use and the steel straightens
>> it or stands it back up.. Yes it removes little sections but for the
>> most part it lifts it back into position as its the fine burr that
>> does the cutting..
> I've come across an interesting sharpening thing.  People who do
> competitive hand mowing aren't happy with a stoned edge on their
> scythe blades.  They insist that the edge has to be cold-hammered all
> along its length as the last step in getting the edge they want.
> There are guys to come to competitions to do it for the mowers, have
> polished hammers and special little anvils.  They say that modern
> scythe blades (or at least most of them) aren't suitable for this
> treatement and they prefer wider antique blades or (I might be wrong
> here?) new ones made in Germany or Austria that are like the old ones.
>
> I have both a modern and a wide, hand-forged antique scythe blade but
> I haven't managed to quite get the hammering bit down.  Asked
> questions and watched a guy do it a couple of summers ago.
>
>> Ideally to get the sharpest edge...
> Back when I worked in a hospital, I knew the technicians who sharpened
> microtome blades.  The last step took several hours.  The blade -- 3
> or 4 inches long and maybe 2-1/2" wide -- was put in a clamp at a
> precise angle on the end of a a mechanical arm.  It lowered onto a
> rotating plate glass disk, rather like a very slow, oversized record
> turntable.  The disk was flooded continuously with white rouge and
> water. The machine slowly moved the blade from sided to side on the
> glass and turned it over every minute or two.
>
> - Mike
>

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