SC - Professional knife sharpeners

[Alderton, Philippa]

Just one suggestion, folks, on sharpening knives. Be very careful about
using any kind of power grinder on your knives. My knife man uses a hand
cranked grinder which he pushes around town, so this doesn't apply to him,
but those of you who'd like to do your own on a bench grinder, for example,
need to remember that you have a very thin piece of high grade steel, and,
at least in the cases of the high carbon knives, much of the knives' cutting
edge is due to the temper of the metal, which can be removed by the heat of
the grinding friction, unless you are very careful about making sure the
blade doesn't heat up while you're working it. If you don't know for sure
what I'm talking about, just don't use a power grinder. Also, people at
machine shops may be unaware that there's any difference between high-carbon
and stainless steel knives, so they can also do your knife in by accident,
so beware.

Phlip, the blacksmith,

Who doesn't have a 10 inch Dick, but has never had a problem borrowing
one....

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