Shopsmith Forums

[quote="JPG40504"]You forgot to turn on the light over in the left corner!:D

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Who knows what lurks in the darkness!]
Eagle eye night vision!

"So, that is the flames from the stove. will be about -25 degrees again tonight here.

It is quite cool outside right now..::"

Thank Goodness for global warming - it was above freezing here in Anchorage today.

Utility blade tricks.

I have 3 different Utility knives of different colors.
One has a regular blade.
For the OTHER 2, I ground away the sharp edge (OLD BLADE), and re-ground
ONLY ONE SIDE of blade, and put a sharp edge on. One LEFT
and one RIGHT.

AMAZING how much better these work for things like veneer triming.
There is no longer a ridge left due to fact that sharp edge is offset
from body of blade. WORKS GREAT. Just remember to switch from left
knife to right knife if you change cutting direction.

Also, you can buy CARBIDE coated utility blades. Stay sharp longer.

Gort

I like using a hot foam cutter. It cuts the mess from cutting down to nothing. If the foam is thick (2 in.), I can run the knife though at depth and then snap the foam. Works great for cutting outlet holes and channels too.
BPR

Gene Howe wrote:OK, now I'm officially hungry!

On topic though, I didn't know they made a serrated utility knife blade. What uses do you find for it?
Sometimes, I'll use an electric bread knife to cut styrofoam. But, it would probably tear the foil, too.

The basics: observe the cutting of a slice of hard-crusted bread (Italian, sourdough, etc.) with a "standard" smooth-edge blade, then another slice off the same loaf with a serrated "bread" knife. There's a world of difference, and there's a very good and real reason for it (at least with a good quality knife).

Just sayin- serrated blades are not just a gimmick. Somewhere, somehow there's a proper use for 'em. Perhaps we'll find it by process of elimination?

keakap wrote:

Gene Howe wrote:OK, now I'm officially hungry!

On topic though, I didn't know they made a serrated utility knife blade. What uses do you find for it?
Sometimes, I'll use an electric bread knife to cut styrofoam. But, it would probably tear the foil, too.

The basics: observe the cutting of a slice of hard-crusted bread (Italian, sourdough, etc.) with a "standard" smooth-edge blade, then another slice off the same loaf with a serrated "bread" knife. There's a world of difference, and there's a very good and real reason for it (at least with a good quality knife).

Just sayin- serrated blades are not just a gimmick. Somewhere, somehow there's a proper use for 'em. Perhaps we'll find it by process of elimination?

I prefer a 'bread knife'. Not the modern 'serrated'/wavy kind, but the old fashioned knife with alternating sets of very fine teeth about 5-6 teeth per set. I have seen two in my lifetime. One my mother had(one of my sisters got that one) and I 'discovered' one at a going out of business sale in a small town nearby.

Nothing compares!!!!


Do not touch that bread knife!!!!!! It is stored in a box for protection.