Posts tagged: sharpness

Aug 11 2011

Can you tell me the elements in this poem?

Its by Donald Hall

Wolf Knife

In the mid August, in the second year
of my First Polar Expedition, the snow and ice of winter
almost upon us, Kantiuk and I
attempted to dash the sledge
along Crispin Bay, searching again for relics
of the Frankline Expedition. Now a storm blew,
and we turned back, and we struggled slowly
in snow, lest we depart land and venture onto ice
from which a sudden fog and thaw
would abandon us to the Providence
of the sea.

Near nightfall I thought I heard snarling behind us.
Kantiuk told me that two wolves, lean as the bones of a wrecked ship,
had followed us the last hour, and snapped their teeth
as if already feasting.
I carried the one cartridge only
in my riffle, since, approaching the second winter,
we rationed stores.

As it turned dark,
we could push no further, and made
camp in a corner of ice hummocks,
and the wolves stopped also, growling
just past the limits of vision,
coming closer, until I could hear
the click of their feet on ice. Kantiuk laughed
and remarked that the wolves appeared to be most hungry.
I raised my rifle, prepared to shoot the first that
ventured close, hoping
to frighten the other.

Kantiuk struck my rifle down and said again
that the wolves were hungry, and laughed.
I feared that my old companion
was mad, here in the storm, among ice-hummocks,
stalked by wolves. Now Kantiuk searched
in his pack, and extracted
two knives–turnoks, the Innuits called them–
which by great labor were sharpened, on both sides,
to the sharpness like the edge of a barber’s razor,
and approached our dogs
and plunged both knives
into the body of our youngest dog
who had limped all day.

I remember that I consider turning my rifle on Kantiuk
as he approached, then passed me,
carrying knives red with the gore of our dog–
who had yowled, moaned, and now lay
expired, surrounded
by curious cousins and uncles, possibly
hungry–and he trusted the knives
handle-down in the snow.

Immediately after he left the knives, the vague, gray
shape of wolves
turned solid, out of the darkness and the snow, and set ravenously
to licking blood from the honed steel.
the double-edge of the knives
so lacerated the tongues of the starved beasts
that their own blood poured
copiously forth
to replenish the dog’s blood, and they ate
more furiously than before, while Knatiuk laughed,
and held his sides
laughing.

And I laughed also, perhaps in relief that Providence had delivered us
yet again, or perhaps–under conditions of extremity–
far from Connecticut–finding there creatures
acutely ridiculous, so avid
to swallow their own blood. First one, and then the other
collapsed, dying,
bloodless in the snow black with their own blood,
and Kantiuk retrieved
his turnoks, and hacked lean meat
from the thigh of the larger wolf, which we ate
grateful, blessing the Creator, for we were hungry.

May 18 2011

What is the best way to sharpen a chef knife for work?

I work in a banquet kitchen and am a culinary arts student. Using the knives all morning and then all night takes quite a toll on the sharpness. Any ideas are welcomed.

Jan 25 2011

Where can I find a diamond sharpening stone in NYC?

I am disappointed in the sharpness of my kitchen knives and I am looking to buy a diamond sharpening stone to bring them to the razor sharp level i know they should be at. The only problem is I can not find a store which sells the type i want (one with a base) in the NYC metropolitan area. Please also keep in mind when answering, that I am 15 and will be paying for this sharpening stone with my own cash, so price is very improtant. Thanks.

Nov 30 2010

At which angle should I sharpen my Cold Steel AK-47 with my new Spyderco Sharpmaker?

I just graduated from an Idahone-V sharpener to a Spyderco Tri-Angle Sharpmaker and I am curious as to which angle I should use to sharpen my Cold Steel AK-47 to a shaving edge (30 or 40 degrees). The knife is sharp to the touch and slices paper fairly well, but the edge is pretty thick and it bites enough to just pull the hair on my arm out instead of shaving it off after sharpening it at 40 degrees. Should I progress to 30 degrees for a nice razor edge? I am still getting the hang of this thing, and I am even having trouble with getting the blade and the tip to the same degree of sharpness.

Nov 11 2010

What kind of steel for a knife?

I am trying to make a knife, or I should say knives. I am trying to make 2 identical (or as close to identical as possible) knives that will fit into one double sided sheath. And I have a few questions on how to do this, but first some facts.

1. I am going to try to make the blade 7-1/2 inches with a handle length of roughly 4 inches (I want a full tang). So I say the length of the steel piece should be roughly 16 inches so I have room to work. and thickness I say could be roughly 1/4 of an inch.

2. Now for the handle, I want it to have a kind of griping so your hand doesn’t slide, and maybe a piece at the top of the handle that kind of acts as a hand guard, so your hand can’t slide up easily but no big hilt or anything and I want it to be black.

3. The sheath I also want to be black, and it will be a double sided sheath, an opening at both ends so the knives fit into one sheath. Basically I am taking 2 sheaths and putting them together.

OK now on to the questions

1A. What kind of steel should I make it out of? I want it not to be all flexy and bendy and I want it to be strong enough to take a hit. But if possible I also want it to retain sharpness so I don’t need to sharpen the blade every other day. Now I don’t know if I should just go to home depot and buy a piece of carbon steel and cut it out of that, or should I try to order some (but that is highly unlikely I will most likely need to get something I could simply go to a store and buy)

2A. I know what I want the handle to look like, black and all that, but I don’t know what to make it out of. I was thinking wood but that can rot away, and isn’t exactly black, so if anyone has an idea of what I can use please tell me. Also a location as to where to get the item to make the handle will be much appreciated.

3A. The sheath, rather simple I think but what should I make it out of and where can I get the supplies to make it?

Alright so now you know what I want, please help me out here :)

Also I think I put this in the wrong section but I wasn’t sure what it should go under. So please just cope with me here :)

Sep 24 2010

what brand/type of knives is best for cooking?

I mean for an everyday layperson (not a professional cook) who enjoys cooking. I hate sharpening knives, and money is not an issue. Looking for durability, sharpness, and style.

also looking for advantages/disadvantage to using ceramic, steel, japanese, etc.

Sep 03 2010

putting a razor edge on a home made knife?

i decided to make my own straight razor but i don’t really know how to put on a razor edge or what would be the best metal to use. i thought a hack saw blade cut to the shape of a straight razor with a dremmel and than quenching it in water would be a good idea as because it is a very good metal for blades and the quenching to keep its temper but than i read an artical on midle eastern knifes saying that their blades though they arent crafted well are made of the best metal u can get. that metal being demascus steel. now im wondering if i should use demascus steel instead of carbon steel. and im also wondering where to get it. and despite choosing the best metal to use i don’t know how to put such an edge on a piece of un sharpened metal. i know its possible to do because i saw a bearded man sharpen a common house hold knife into a razor blade which he domonstraited its sharpness by shaving off his beard. he said that good knife sharpening consists of 99% skill and 1% equipment. right now im at 10% skill and 0% equipment. could somone tell me what equipment to use to achieve such an edge and where to get it as well as teach me how to sharpen the knife to achieve a razor edge. i know that learning such a skill takes a large deal practice and study to master the skill so i dont expect to learn anything major from yahoo answers so a book recomindation might help. it also would be of great help to know how to polish and preserve the blade. i dont have much money because i spent it on the hacksaw blade and dremmel cutting wheels which i might not even use for the blade so it would be of great help if we could keep the equipment costs low. however i do know the importance of knowledge so i wont mind spending alot of a good book on the subject. best wishes

Jun 29 2010

Knife Sharpening: Scary Sharp

Making a knife Scary Sharp

May 27 2010

what would be a good knife sharpening stone…?

i have a cold steel spartan folder and wondering which japanese water stone would be best for sharpness and a great polish finish. i was thinking 8000 grit but not quite sure, and where to find one at a decent price.

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