ever start work with a sharp knife working on something fatty or sticky, and suddenly lose your edge? it could be that your edge is just plugged up and the edge just needs a quick cleaning to get back to work. caltoncutlery.com
Awesome tip never thought of that. I've noticed the tape thing my self. Had both things happen to me but never thought of that being the issue. Thanks for sharing.
Lighter fluid and gasoline work great too on tape/sticker glue, tree sap (particularly conifer resin) etc. When using chainsaws, ATVs, snowmobiles... gas is readily available. But of course, when skinning games as discussed in this video, using gasoline to clean a blade is not an option...
thanks! I have several videos on honing straight razors on my channel. for restoring them, i like to keep vintage ones mostly the way I find them besides honing. maybe tighten up the pivots, some oil, cleaning, and thats about it.
I disagree on the claim that fine edges have no slicing ability. I find with protein a high grit edge 10k or greater cuts super well. The protein feels like it just moves out of the way of the edge vs when the edge is coarse its tearing more than cutting.
on clean meat I can see your point. but the second you add in gristle or silver skin, then the higher grit edges start to struggle. I did a fun little series awhile back probably title opinel edge tests, where I took 3 of the carbon steel opinels, and put a dmt 325, king 6,000, and a king 6000 stropped on crox and used them to work up a mule deer that I had picked up a week earlier. I was wrong, it was chefs knives 325, 6000, 30,000 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-82YJv9jmF0I.html
i like the 325 grit edge. but I have watched professional butchers work and they seem to get by really well with a steeled edge. so i think its best to try both and see which on you like the best
