Scary sharp chicken knife - Page 2

boogiesnap · 08-01-2011, 09:54 PM

i can't reply...i'm in the box.

Shotgun · 08-02-2011, 08:29 AM

Nice video Nate, I know you do a great job on my knives. Let me know if you are cooking Nevada this year, will probably need a tune up.

monty3777 · 08-02-2011, 01:10 PM

I'll be in Nevada. Look forward to seeing you and your knives :)

Ryan Chester · 08-02-2011, 01:20 PM

Fark that is scary! Nice work.

Smokin Mike · 08-02-2011, 01:31 PM

Thats sharp! thanks for the video!

I usually just take my knifes in to get sharpened,, but that gets costly.

do you know a beginners set of stones and videos to get started on? or get the edge pro and learn doing that way? do you guys that just started out , practice on cheap "drawer" knifes, or does it matter?

TIA,

Mike

monty3777 · 08-02-2011, 01:43 PM

Quote:

Originally Posted by Smokin Mike

Thats sharp! thanks for the video!

I usually just take my knifes in to get sharpened,, but that gets costly.

do you know a beginners set of stones and videos to get started on? or get the edge pro and learn doing that way? do you guys that just started out , practice on cheap "drawer" knifes, or does it matter?

TIA,

Mike

I'm in the process of setting up a mail order and on-site (at comps) sharpening business. Thinking $1 per blade inch, or perhaps a fixed amount for blades up to 10" - say $5 plus shipping. If that is still too steep for you, I'd go with an Edge Pro Apex with 220 and 320 stones. I can help you get that figured out. If you are interested in water stones I'd suggest getting the Dave Martel or Murray Carter DVDs. I started by using cheap Sam's Club knives until I was comfortable. A 500x Beston and 1000x Bester would be my stones of choice, But the King stones are cheap and they work well too. Water Stones are like smokers. Once you get one you'll want more - and they'll cost ya

Trucky1008 · 08-02-2011, 03:13 PM

Nate- I've got the Edge Pro Apex and have been satisfied with the edge I achieve, but that edge doesn't seem to hold very well. You've commented a few times about the Apex so I thought I'd ask, do you have any tips? Thanks

monty3777 · 08-02-2011, 03:57 PM

Quote:

Originally Posted by Trucky1008

Nate- I've got the Edge Pro Apex and have been satisfied with the edge I achieve, but that edge doesn't seem to hold very well. You've commented a few times about the Apex so I thought I'd ask, do you have any tips? Thanks

PM sent. I will need to ask a few question but the place to start is with the stone progression. You may be making your knives too sharp - especially if you are taking a 1000 EP stone to a German knife. My second thought is that you need something to maintain the edge between sharpening. Even a line cook probably only needs knives sharpened a couple times a year. Between sharpening a ceramic hone or a leather strop work wonders!

Trucky1008 · 08-02-2011, 09:24 PM

Thanks Nate for taking the time to talk with me this evening about sharpening. I'm going to work on a few knives tomorrow and see how things go. I really appreciate your help!

monty3777 · 08-03-2011, 09:53 AM

Quote:

Originally Posted by Trucky1008

Thanks Nate for taking the time to talk with me this evening about sharpening. I'm going to work on a few knives tomorrow and see how things go. I really appreciate your help!

It was my pleasure!

08-01-2011, 09:54 PM	#16
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i can't reply...i'm in the box. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

08-02-2011, 08:29 AM	#17
Shotgun Full Fledged Farker Join Date: 03-12-08 Location: Colo, IA	Nice video Nate, I know you do a great job on my knives. Let me know if you are cooking Nevada this year, will probably need a tune up. __________________ Jay Smokehouse 72 Competition cooking team www.smokehouse72.com Good One Marshall WSM Weber Kettle

08-02-2011, 01:10 PM	#18
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA	I'll be in Nevada. Look forward to seeing you and your knives :) __________________ John 21:9

08-02-2011, 01:20 PM	#19
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	Fark that is scary! Nice work. __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

08-02-2011, 01:31 PM	#20
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: St. Johns, FL	Thats sharp! thanks for the video! I usually just take my knifes in to get sharpened,, but that gets costly. do you know a beginners set of stones and videos to get started on? or get the edge pro and learn doing that way? do you guys that just started out , practice on cheap "drawer" knifes, or does it matter? TIA, Mike __________________ Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge

08-02-2011, 03:13 PM	#22
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE	Nate- I've got the Edge Pro Apex and have been satisfied with the edge I achieve, but that edge doesn't seem to hold very well. You've commented a few times about the Apex so I thought I'd ask, do you have any tips? Thanks __________________ Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer

08-02-2011, 09:24 PM	#24
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE	Thanks Nate for taking the time to talk with me this evening about sharpening. I'm going to work on a few knives tomorrow and see how things go. I really appreciate your help! __________________ Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer

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