Admitting Your Mistakes And Learning From Them

[jon_banquer]

I finally figured out why I could sharpen my old stainless knife and
why it would dull so quickly after I had sharpened it. It took
purchasing a new knife and having the same thing happen to it. I won't
be returning the new knife because it helped to teach me what I was
doing wrong.

Any guesses on why both knives would dull so quickly and would not
hold their edge?

[PrecisionmachinisT]

"jon_banquer" <jonba...@yahoo.com> wrote in message news:ada50b8c-1c35-4e76...@lp19g2000pbb.googlegroups.com...

Cutting bricks with them ?

[jon_banquer]

On Apr 4, 2:58 pm, "PrecisionmachinisT" <123machin...@notmail.com>
wrote:
> "jon_banquer" <jonbanq...@yahoo.com> wrote in messagenews:ada50b8c-1c35-4e76...@lp19g2000pbb.googlegroups.com...

Nope. :>) Just cutting vegetables.

[Richard]

angle too small?

Or

Washing them in the dishwasher?

[jon_banquer]

No problem with angle.

Never washed them in the dishwasher.

[Jim Wilkins]

"jon_banquer" <jonba...@yahoo.com> wrote in message
news:ada50b8c-1c35-4e76...@lp19g2000pbb.googlegroups.com...

You were trying for the shallow angle of a razor blade?
jsw

[jon_banquer]

On Apr 4, 3:52 pm, "Jim Wilkins" <muratla...@gmail.com> wrote:
> "jon_banquer" <jonbanq...@yahoo.com> wrote in message

Had nothing to do with the edge I was putting on the knife when I
sharpened it.

[vinny]

"jon_banquer" <jonba...@yahoo.com> wrote in message

news:aa913c7f-2da4-40f4...@i5g2000pbj.googlegroups.com...

*********

Is the sheath made out of 600 grit polishing material?

Seriously...I heard on tv that storing knives and razor blades in baby oil
keeps them sharp.
Also...
I did an experiment in grade school, it was a pyramid experiment for a
science fair. I stuck dull razor blades in pyramids and they sharpened up.
the ones in boxes did not.

Or maybe your dullness is rubbing off?

[jon_banquer]

Neither knife has a sheath.

[vinny]

"jon_banquer" <jonba...@yahoo.com> wrote in message

news:62beeb72-d829-40c5...@lc13g2000pbb.googlegroups.com...

((((stab yourself with the dullest one)

[jon_banquer]

Even at their dullest both knives were sharper than you are.

[jonny bonkers]

> Any guesses on why both knives would dull so quickly and would not
> hold their edge?

Maybe they want to be just like you "not the sharpest knife in the
drawer".

[Cydrome Leader]

did you "sharpen" with one of those blade manglers where you drag the
blade across some hunks of steel and ceramic?

[jon_banquer]

On Apr 4, 6:35 pm, Cydrome Leader <prese...@MUNGEpanix.com> wrote:

I use several stones. The last stone being an Arkansas stone that's
very fine and very hard. I only use it for finishing.

[PrecisionmachinisT]

"jon_banquer" <jonba...@yahoo.com> wrote in message news:00c200d5-197f-44ec...@kx16g2000pbb.googlegroups.com...

On Apr 4, 3:13 pm, Richard <cavel...@earthlink.net> wrote:
> On 4/4/2013 5:03 PM, jon_banquer wrote:
>
> > On Apr 4, 2:58 pm, "PrecisionmachinisT"<123machin...@notmail.com>
> > wrote:
>> >>> "jon_banquer"<jonbanq...@yahoo.com> wrote in messagenews:ada50b8c-1c35-4e76...@lp19g2000pbb.googlegroups.com...
>> >>> I finally figured out why I could sharpen my old stainless knife and
>> >>> why it would dull so quickly after I had sharpened it. It took
>> >>> purchasing a new knife and having the same thing happen to it. I won't
> >>>> be returning the new knife because it helped to teach me what I was
> >>>> doing wrong.
>
> >>>> Any guesses on why both knives would dull so quickly and would not
> >>>> hold their edge?
>> >> Cutting bricks with them ?
>> > Nope. :>) Just cutting vegetables.
>> angle too small?

>> Washing them in the dishwasher?
> No problem with angle.
> Never washed them in the dishwasher.

Personally, I stroke the edge of my stainless knives with an old carbide insert on an as-needed basis...keeps them performiong well, at least 'til someone does something silly with them like...say...slicing a ham while it's sitting ontop of a Corelle platter....

Come on jon, quit teasing...

[jon_banquer]

On Apr 4, 8:18 pm, Richard <cavel...@earthlink.net> wrote:
> Ok, enough 20 questions...
>
> What damn fool thing did you do?

No doubt, I do feel like a damn fool. I was using a glass cutting
board:

http://www.huffingtonpost.com/2012/03/12/cutting-boards-to-avoid_n_1335613.html

[PrecisionmachinisT]

"jon_banquer" <jonba...@yahoo.com> wrote in message news:dabe406c-7902-4ea4...@z6g2000pbd.googlegroups.com...

Yup that'd do it, alright...

I've got a piece of UHMW about 3/4 thick and 18X24...big enough to break down most any beef primal section...it gets bleached frequently and occasionally I'll carefully scrape to remove any deep scratches....

BTW, I make a killer Pastrami...if you ever get the notion to travel up this way, be sure and give me about 3 weeks advance notice....

http://sphotos-b.xx.fbcdn.net/hphotos-prn1/560847_314561175310161_191702189_n.jpg

[jon_banquer]

On Apr 4, 8:53 pm, "PrecisionmachinisT" <123machin...@notmail.com>
wrote:
> "jon_banquer" <jonbanq...@yahoo.com> wrote in messagenews:dabe406c-7902-4ea4...@z6g2000pbd.googlegroups.com...

> > > On Apr 4, 8:18 pm, Richard <cavel...@earthlink.net> wrote:
> > > Ok, enough 20 questions...
>
> > > What damn fool thing did you do?
> > No doubt, I do feel like a damn fool. I was using a glass cutting board:

> >http://www.huffingtonpost.com/2012/03/12/cutting-boards-to-avoid_n_13...

>
> Yup that'd do it, alright...
>
> I've got a piece of UHMW about 3/4 thick and 18X24...big enough to break down most any beef primal section...it gets bleached frequently and occasionally I'll carefully scrape to remove any deep scratches....
>
> BTW, I make a killer Pastrami...if you ever get the notion to travel up this way, be sure and give me about 3 weeks advance notice....
>

> http://sphotos-b.xx.fbcdn.net/hphotos-prn1/560847_314561175310161_191...

That pastrami does look killer!

[Edward A. Falk]

In article <ada50b8c-1c35-4e76...@lp19g2000pbb.googlegroups.com>,

Letting the edge overheat during sharpening?

--
-Ed Falk, fa...@despams.r.us.com
http://thespamdiaries.blogspot.com/

[Cydrome Leader]

In rec.crafts.metalworking jon_banquer <jonba...@yahoo.com> wrote:

glass cutting boards?

who thought of this??

[jon_banquer]

On Apr 5, 9:16 am, Cydrome Leader <prese...@MUNGEpanix.com> wrote:

> In rec.crafts.metalworking jon_banquer <jonbanq...@yahoo.com> wrote:
>
> > On Apr 4, 8:18?pm, Richard <cavel...@earthlink.net> wrote:
> >> Ok, enough 20 questions...
>
> >> What damn fool thing did you do?
>
> > No doubt, I do feel like a damn fool. I was using a glass cutting
> > board:
>

> >http://www.huffingtonpost.com/2012/03/12/cutting-boards-to-avoid_n_13...

>
> glass cutting boards?
>
> who thought of this??

Someone who was focused on ease of cleaning and didn't care about the
big picture.

[Ed Huntress]

When I catch my wife cutting on a hard surface with one of our good
knives, it starts a yelling match. <g> Good grief.

Wood or plastic. Nothing else. Those textured poly boards are great,
but you have to use a brush and soap to clean off the textured
surface, and they're not great for chopping -- if you know how to use
a chopper and use it correctly. For those, a wood board or a *smooth*
poly board is better. I use the smooth poly boards these days.

With a wood board, you need to scrape it, especially after cutting
meat or poultry. If you wash it, wash both sides and dry them
immediately to avoid checking and warping. I use a Sandvik cabinet
scraper on wood boards every week or so and I don't like to do it. The
poly boards collect much less crud that attracts bacteria. And you can
save the cabinet scraper for good work, without having to joint the
edge and turn up a burr on it every other time you use it. End-grain
wood boards are rough on good scrapers.

French cooks use their chopping knives to scrape wood boards. They do
a crappy job and you'll lose your fine edge on the chopper.

And please, Jon, no hard cutting surfaces with a good knife. You'll
wreck it.

--
Ed Huntress

[PrecisionmachinisT]

"jon_banquer" <jonba...@yahoo.com> wrote in message news:93a0a949-1ed3-4248...@kx16g2000pbb.googlegroups.com...

On Apr 4, 8:53 pm, "PrecisionmachinisT" <123machin...@notmail.com>
>

> > BTW, I make a killer Pastrami...if you ever get the notion to travel up this way, be sure and give me about 3 weeks advance notice....
>
> http://sphotos-b.xx.fbcdn.net/hphotos-prn1/560847_314561175310161_191...

> That pastrami does look killer!

Thanks, jon.

I almost made Deep Fried Macaroni and Cheese the other day.....

--changed my mind because the recipe said "dip balls in hot oil"

[PrecisionmachinisT]

"Cydrome Leader" <pres...@MUNGEpanix.com> wrote in message news:kjmtcr$to$1...@reader1.panix.com...

Okay for cutting cheese with a wire.

[anorton]

"Ed Huntress" <hunt...@optonline.net> wrote in message
news:71vtl81mdq7cnmicu...@4ax.com...

Actually wooden cutting boards, even rough cut-up ones, have less bacteria
than cut-up plastic boards. Something about the wood prevents the bacteria
from multiplying whereas bacteria multiply on the food stuck in cuts in the
plastic even after washing.
Here is a summary of the research from U.C. Davis:
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

[Ed Huntress]

Very interesting! I should point out that all of my plastic boards (I
have four) get run through the dishwasher -- another reason I like
them over wood. But I hand-scrub them with a brush to get rid of any
discoloration first.

The research study struck an alarm, though, where they report that
wood boards perform better in eliminating bacteria than glass ones.
Something is fishy there. Maybe they were filleting flounder on them.
<g>

--
Ed Huntress

[Terry Coombs]

"Ed Huntress" <hunt...@optonline.net> wrote in message
news:71vtl81mdq7cnmicu...@4ax.com...

All of our cutting boards are hard maple . Not end grain , these were all
made from cabinet shop scrap , glued with waterproof yellow glue <they say
<water resistant ...> and finished out with a trip thru a time-saver <bigass
machine> sander . Rub 'em down real well with veggie oil and chop away .
--
Snag

[Cydrome Leader]

speaking of glass cutting boards, how are granite surface plates ground?

[anorton]

"Cydrome Leader" <pres...@MUNGEpanix.com> wrote in message

news:kjncjl$5q7$1...@reader1.panix.com...

There are probably newer methods and specialized equipment now, but the
traditional way is to lap one against the other with abrasive slurry
inbetween. Random motion assures they will be either flat or have mating
spherical curves. The top one tends to get concave and the bottom convex.
What they would then do is have three and alternately grind each against the
other two. You then you end up with 3 flat tables at the end as that is the
only shape that will let the three mate to each other perfectly. I doubt
that is how they make the big tables today. There is probably just a
precision CNC grinding machine. Table inspection is done with two right
angle mirrors and a fixed autocollimator. One mirror is moved across the
table and the autocollimator measure the angle of the surface at that point.
An integration determines the surface shape.

[Jon Elson]

The makers of expensive knives, of course!

Jon

[Jim Wilkins]

"Ed Huntress" <hunt...@optonline.net> wrote in message

news:u22ul8tc4g04ujkdh...@4ax.com...

>
> Very interesting! I should point out that all of my plastic boards
> (I
> have four) get run through the dishwasher -- another reason I like
> them over wood. But I hand-scrub them with a brush to get rid of any
> discoloration first.
>
> The research study struck an alarm, though, where they report that
> wood boards perform better in eliminating bacteria than glass ones.
> Something is fishy there. Maybe they were filleting flounder on
> them.
> <g>
>
> --
> Ed Huntress

I wrote "meat" on one side and "vegetable" on the other of my plastic
board with a (semi)perrmanent marker. They could as well have been
"cooked" and "raw", since I slice onions, carrots and potatos on the
"meat" side before boiling them.

Perhaps glass boards work as well as the others for people who can't
sharpen knives.

Is this group turning into rec.crafts.home-ec?
jsw

[PrecisionmachinisT]

"anorton" <ano...@removethis.ix.netcom.com> wrote in message news:WsWdnVZ1l8qv3cLM...@earthlink.com...

Seems pretty close...basically, if you lap 3 plates together in an order such that each one repeatedly comes in contact with the other two in succession, what happens is you eventually end up with three plates that are perfectly flat....

That said, whenever we had the granite plates re-certified at Boeing, they'd have an outside contractor come in, it took two guys, and they'd scrape the granite using a really long and heavy straight edge and then they'd recheck using a flatness gage which was basically a surface gage with a sub-tenths indicator hanging on a rod about 6inches out from the base. Not sure whether they brought in optics after that or not...I was not directly involved with this procedure and so can't really comment further.

[jon_banquer]

On Apr 5, 1:36 pm, Cydrome Leader <prese...@MUNGEpanix.com> wrote:
> In rec.crafts.metalworking PrecisionmachinisT <123machin...@notmail.com> wrote:
>
>
>
>
>
>
>
>
>
>
>
> > "Cydrome Leader" <prese...@MUNGEpanix.com> wrote in messagenews:kjmtcr$to$1...@reader1.panix.com...

> >> In rec.crafts.metalworking jon_banquer <jonbanq...@yahoo.com> wrote:
> >>> On Apr 4, 8:18?pm, Richard <cavel...@earthlink.net> wrote:
> >>>> Ok, enough 20 questions...
>
> >>>> What damn fool thing did you do?
>
> >>> No doubt, I do feel like a damn fool. I was using a glass cutting
> >>> board:
>

> >>>http://www.huffingtonpost.com/2012/03/12/cutting-boards-to-avoid_n_13...

>
> >> glass cutting boards?
>
> >> who thought of this??
>
> > Okay for cutting cheese with a wire.
>
> speaking of glass cutting boards, how are granite surface plates ground?

You're not going to want to hear this but the concept of making a
surface plate flat is covered very thoroughly in Wayne Moore's book I
told you about called: Foundations Of Mechanical Accuracy.

Lots of things haven't changed despite how old the book is or the
technology that Moore Special Tool used to check accuracy. The
technology Moore Special Tool used is actually more accurate than most
modern CMM's.

[Gunner Asch]

On Fri, 5 Apr 2013 10:18:47 -0700, "anorton"
<ano...@removethis.ix.netcom.com> wrote:

>

I tossed the plastic cutting board(s) a few years ago after making
some small laminated wood boards..12x12, 14x18, and about 1.5" thick.
I snagged some walnut and maple bits and pieces and glued them
together, the bigger ones got dowels.

Im glad I did!

Gunner

[vinny]

"jon_banquer" <jonba...@yahoo.com> wrote in message

news:ada50b8c-1c35-4e76...@lp19g2000pbb.googlegroups.com...

>I finally figured out why I could sharpen my old stainless knife and
> why it would dull so quickly after I had sharpened it. It took
> purchasing a new knife and having the same thing happen to it. I won't
> be returning the new knife because it helped to teach me what I was
> doing wrong.
>
> Any guesses on why both knives would dull so quickly and would not
> hold their edge?
>
>

WHO FUCKING CARESSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS!!!!

WHOLLY FUUUUCKKKKKKKKKKKKKKKKKKKKKKK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


Stab your fucking self!

[jon_banquer]

On Apr 5, 8:26 pm, "vinny" <friggenb...@yahoo.com> wrote:
> "jon_banquer" <jonbanq...@yahoo.com> wrote in message

Based on the responses to this thread quite a few people were
interested in my mistake. In addition, this thread produced lots of
other good information. In my opinion it's a thread that's far more
interesting than your drivel on hating minorities, Yankee's, etc.

[Lloyd E. Sponenburgh]

jon_banquer <jonba...@yahoo.com> fired this volley in news:ab3dfc6c-
3a85-4fdf-915...@f5g2000yqp.googlegroups.com:

>
> Based on the responses to this thread quite a few people were
> interested

Well, knives are (usually) metal, and this is (supposed to be) a
metalworking group. So we should have been interested.

Besides that, for whatever strange reason, even a lot of perfectly
competent machinists never learned the 'magic' surrounding knives.

(doesn't make sense, but what is, is...)

Lloyd