i keep on posting some of my knives till someone told me not to
This is my new strider Sng it was realy sharp so i just stropped a litle and now its "pervert" sharp ...as i say but in swedish
martin
img]img577.imageshack.us/img577/2374/bild167.jpg[/img]
By martint15 at 2012-08-24

By martint15 at 2012-08-24

By martint15 at 2012-08-24

By martint15 at 2012-08-24

By martint15 at 2012-08-24

Keep posting! It's a fun thread to scroll thru.

here is some more photos of the strider. it seems that the leather strops didnt took the whole edge, but thats a problem il take tomorow its very sharp now and thats the number one.

By martint15 at 2012-08-25

By martint15 at 2012-08-25

got me a new kitchen knife today, after a lite time on the weps its great, its a heavy knife with singel bevel japanese deba knife, i think it will do great on meat.
martin

By martint15 at 2012-09-13

By martint15 at 2012-09-13
By martint15 at 2012-09-13

Just out of curiosity... how did you handle the backside of the blade?

the backside is flat so i just gently take of the burr with 1000grit with no or very small angle and light-light pressure with leather strops, this type of singel bevel knifes i have not done so many, so if someone els has a good idea how to sharpen them i love to know.
martin.

f..ck my english is bad when im tired, hope you can read and understand what i mean

put a new edge on my strider sng, and i have not liked the flat g-10 scale on it so i did some work on it, i think it came out nice and its alot better grip on it now.
martin

That looks really nice!

I got the new longer bar someday ago, with the new arms and new ceramic 1200-1600grit its a joy to sharpen knives now. gave my beautiful chef knife some makeover again
The ceramic didnt polish so mutch that i thought it would do but dam it makes the knife realy sharp.
martin