On 12/22/2014 12:09 PM, Ed Huntress wrote:
On Mon, 22 Dec 2014 09:26:46 -0500, Tom Gardner
wrote:

On 12/20/2014 1:21 PM, Ed Huntress wrote:

The same way they sharpen ceramic cutting inserts: Buy new ones.
go

Using mw diamond lap I have put a nice edge on the knife. Now I have
the "feel" for it and a methodology. After some thought, I won't be
investing in more ceramic knives, good ones are expensive! I have a
couple of very good French made carbon steel knives from 30 years ago
and I have no new requirements. Maybe if I were to do Sushi or such.
But the on e I have is handy and it has impressed me.

I'll have to get a cheap one to try some time. People I know who have
them either love them or hate them. But I don't know many people who
know how to sharpen a steel knife. I'm well equipped for that.

Hey, since you're a tomater grower, here's Ed's Tomato Knife
sharpening tip:

"Friends, do your tomatoes mush when you try to slice them clean? Do
even your sharpest knives balk on a tough tomato skin?

"Well, mush no more! Take the cheapest, dime-store stainless slicer
(at least medium-length) in your drawer, and give it a few strokes
with the coarsest bench stone you have. Don't try to refine the endge.
Don't stroke it on a sharpening steel. You want a fine-toothed saw.

"It will go through those skins like they weren't even there, and it
will slice your tomatoes clean. Don't use it for anything else, and it
will last through a couple of seasons before you have to stroke it
again."



Yep! I do similar, the burr is where it's at