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Ducati

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Ducati last won the day on July 25 2017

Ducati had the most liked content!

About Ducati

  • Birthday 12/13/1974

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  • County, State
    North Carolina
  • Gender
    Male

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  1. I get my steel from njsteelbaron.com If you're looking for something already, cut shaped, heat treated and tempered, you can look through jantzsupply.com If you want to make one yourself I recommend 3/16" piece of 1084 steel. Very easy to heat treat and temper for a beginner. You will get cut, wear safety equipment. I've been trying to finish up a knife I promised someone a while ago. Knife making is something I LOVE to do but my family and job just don't allow it anymore. Tonight's work;
  2. Scouted my new piece today. Its 250 acres and sign everywhere!
  3. My sister is moving to Wayne, anyone have any idea what the FID time is?
  4. It was 8 this morning and its been 20 frozen pipe calls a day since Tuesday. The thaw is coming Monday and I got 4 guys booked through Thursday.
  5. Shouldn't you be out thawing pipes somewhere?
  6. Sorry, I'll respond to him accordingly then;Jersey Jay, to answer your question ...Kàn qǐlái xiàng yīgè biānyuán zànchéng knockoff. Nǐ yě kěyǐ jiǎnchá xié'è de biānyuán. Lìng yīgè ángguì de juàn bǐ dāo, dàn hěn hǎo de shěnchá.
  7. Jameson, that looks like an Edge Pro knock-off. The edge pro is legit but several hundred. I'm gonna buy one soon, ...just because!
  8. This is true, but my friend who is a chef has knives that are 62-64 HRC and couldn't revive the edge with is kitchen steel. The knives had to have a new edge put on them and he ended up buying a proper rod. Those knives weren't cheap!
  9. A "sharpening steel" of a rough grit may only be of a Rockwell hardness of 59-60. A high end Japanese knife can be as high as 67 HRC. Trying to "sharpen" that 67 HRC knife on a 59 HRC rod is pointless.Those high HRC knives need a ceramic rod or something of a higher hardness. I think this is were most people start to get confused and frustrated.
  10. Honestly, it depends on the knife. I have belts from 36 grit to 1000 and stones up to 8000. A lot of that is unnecessary. A paper wheel or a quality buffing wheel and compound can get it done. If I want a mirror edge, I will start at 400, 600, 800, 1000 belts then switch to water stones up to 8000, but ain't nobody got time fo dat!To clarify, I use m kitchen knives a lot and cook about 5 days a week. I hone them with the back of my leather belt sometimes. Sometimes I use the honing steel. Sometimes I find my knives in the kitchen sink after my wife has just dumped them in there! About every 6 months I'll evaluate all the knives in my block and treat them accordingly. My 3" pairing knife and 8" chef's get the most use and abuse.
  11. Lansky, Japanese stones, grinders....I have them all. All of my kitchen knives (Wusthofs) get honed on a steel or a buffing wheel with compound. They get sharpened (new edge) on my 2x72 or 2x42 grinder with 400 grit then buffed. They end up splitting hair sharp. For the average person, get a Lansky.
  12. I've seen then as high as $750
  13. He can't make enough of them. What is he charging for them now?
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