Page 2 of 2
Posted: Sat Jan 05, 2008 6:27 pm
by paulmcohen
Their leather belt is 1 1/4" wide will it fit?
Posted: Sat Jan 05, 2008 10:36 pm
by Nick
Paul, there should be plenty of room for the wide belt. If not, you can trim it right after you sharpen your first knife.
Mike, I used to sharpen all my kitchen knives on this set-up, but nowadays I use a little pull-through ceramic sharpener for all but my carving knives. The reason? Reaching into a drawer full of razor-sharp knives is a little bit like you or me trying out for the Yankees. Odds are 100% that we'll get cut, and probably sooner rather than later. Odds go up well past 100% when you fill a sink full of soapy water, ordinary eating utensils, and those same razor-sharp knives. My wife complained that she was getting tired of the taste of blood. So I stopped super-sharpening all but a few knives that never get put in a drawer or a sink.
With all good wishes,
Posted: Sun Jan 06, 2008 1:02 pm
by ryanbp01
Sounds like it is time to make a knife holder or two (possibly three).
BPR
Posted: Mon Jan 07, 2008 1:38 pm
by reible
Hi,
I've been using the lee valley belts for a few years now. Yes they are thin but the 30" one I have had maybe 7 years now and it is still working. You will also want to condition it as they are stiff and a bit dry when they come. If they seem a bit loose after while they respond to cleaning and controlled shrinking (you have to put it on a form so it doesn't get too small).
For those of you first timers doing this type of sharpening... be careful those edges can be very sharp...
Ed