Hi. Am I the only woman in the forum?

I'm Jill, from Portland. My Dad taught me to sharpen when I was a girl. Later, I became a fish biologist and the sharpening skills helped a lot around my job. Today, quality knives area hobby for me - and I have a particularly soft spot for Japanese knives.

I just got the ProPack 1, the really coarse diamonds, the ultra ceramics, several water bench stones, and various rods for serrated knives.

I love to cook, so kitchen knives are a passion. I've got Shuns, Globals, Wusthofs, and Kramers. I have a variety of Kershaw pocket knives (yay Pdx- home of Kershaw) including one pretty little rainbow Leek that I just adopted.

I'm already booked with sharpening business for friends who are cooks, so I'm very interested in tips for pricing sharpening jobs and/or how to start a little "cottage industry". I've really learned a lot from the forum so far! Thanks for the wisdom....

Merry Christmas! Jill

Merry Christmas right back at you Jill.
Welcome to this Forum! I think I have seen a few other women's names, but so far I think you are the only one to post. Stay tuned and I suspect you will get all kinds of advice from the guys here. Some are specialists in sharpening expensive kitchen knives.
Ask a specific question and stand back...Clay will probably be the first to answer.

Very warm regards Jill
Leo

Welcome Jill! Thank you for your purchase and for joining the forum. I think you'll really enjoy the climate here. I noticed earlier today that a few women were cruising the forum under the radar, so hopefully they'll be encouraged by your presence and will become visible members too. As far as tips go, I think it's generally easiest to answer questions one knife at time, though a couple of principles apply to all, namely: drawing a burr when first setting up a knife, using light pressure with the stones and allowing your diamond plates time to break in. Here is a nice primer that covers some of the basics: I just got my Wicked Edge...

Please feel free to engage any time with all of your questions.

Thanks Gentlemen! I used the Sharpie last night on my first knives (victorinox fibrox sacrificial lambs) and it worked well. I see what you mean by breaking in the diamond plates. I did pull off some sharp edges, though - if not "mirror". I have Global 8" chef's knife that needs work - but I'm struggling a bit to set the angle (global site says 10-16 degrees) given that I don't have the ball joint/riser setup.

Ideas? Jill

JillDufour wrote:


You can raise it up in the clamp as high as possible while still getting a good grip on it. Given the width of the blade, you'll be well below the 15 degrees listed on the bar. If you can measure the width for me, I can tell you more closely what angles you'll be able to achieve. I did a little searching for the specs on it but didn't find the width (from spine to edge listed.) I did find a nice write-up on it on Z-Knives site: Global GF-33 Forged Chef's Japanese Kitchen Knife Review

Welcome Jill,

Nice set of knives! I have Wusthof's too. But not a huge cook. I like cutting more than the cooking.

Welcome to the forum Jill. I hope all is well with you and your sharpener . I have found a wealth of information from the people on this forum.

Hi, my name is James. Finally got a wicked edge as a Christmas gift. I have been lurking around and reading on the forum for a few months. I collect Case knives and usually have a Benchmade in my pocket as an EDC. I love to fish and have the perfect new toy to keep me occupied till fishing starts up this spring.

Welcome to the forum. I too have a BM in my pocket everyday.

WE will keep you busy no problem.

Geocyclist wrote:


Geo.. does it stink...

James welcome to the forums. If you have any questions, you will find many here more than willing to help you out...

AND... yes I am a WA sometimes..

Phil