Well, after wiping the stone on your jeans, don't ever wipe your cell phone screen on that same spot! A couple of months ago, I was sharpening a knife with some diamond stones and answered a call... I just didn't think about it on the moment when the cell phone rang, but a little later I noticed some scratches on the screen that was previously almost pristine. It took me a couple of minutes to figure out how those scratches occured; I had some diamond grits on my finger tips when I answered the call. Now I wipe my fingers after handling sharpeners... Thanks a lot for that first impression on the EZE-LAP stone Joe!
Thanks for another option Joe. I've had excellent results with UltraSharp. I've never owned a DMT. Alex really brags on the Sharpal brand for the money. Much thanks for your contributions to the knife kingdom!
i dont think ive worked with the ultrasharp. the sharpal stone that i unboxed a bit ago and the video will come out next saturday is pretty nice, and i can see why he would brag on it.
Relatively affordable in the UK as well. The dual sided 2x6 is about £50. If I'm paying in £ what Americans pay in $ I feel like I'm not getting robbed. That tip around removing the big clumps/outsized stones was a real winner.
i am not sure if it would work with stone holders or not. about the only stone holder I use besides my hand is a chunk of old 2x4 on the bench top, or another chunk of old 2x4 with notches cut into the ends to fit my shop or kitchen sink
Joe, I know you like a pretty coarse grit (350-ish) grind on your EDCs. Do you do the same for your chef knives, or do you go to a finer grit, as a genera rule?
the 325 diamond edge with microbevels is my favorite working edge. for edc and for the kitchen. especially when im working up meat as that agressive edge wont slow down on fat or connective tissue. for the last couple years i have been playing with the king 6000 grit edge in the kitchen on one paring and one 8" chef knife and they work ok when they are fresh edges, but when they start to fade a little, they really have trouble with tomato and pepper skins and such, while a more agressive edge will still get through those skins even when its not fresh anymore.
My weekly Joe fix! YAY🎉
enjoy!!
Well, after wiping the stone on your jeans, don't ever wipe your cell phone screen on that same spot!
A couple of months ago, I was sharpening a knife with some diamond stones and answered a call... I just didn't think about it on the moment when the cell phone rang, but a little later I noticed some scratches on the screen that was previously almost pristine. It took me a couple of minutes to figure out how those scratches occured; I had some diamond grits on my finger tips when I answered the call.
Now I wipe my fingers after handling sharpeners...
Thanks a lot for that first impression on the EZE-LAP stone Joe!
Thanks for another option Joe. I've had excellent results with UltraSharp.
I've never owned a DMT. Alex really brags on the Sharpal brand for the
money. Much thanks for your contributions to the knife kingdom!
i dont think ive worked with the ultrasharp. the sharpal stone that i unboxed a bit ago and the video will come out next saturday is pretty nice, and i can see why he would brag on it.
Can't wait to see how it holds up over time.
you and me both
@@joecalton1449 I like to buy once, these will just wear out over and over.i went to splash and go whetstones.
Thanks for reviewing. Helps us save money
thanks for the visit!
Relatively affordable in the UK as well. The dual sided 2x6 is about £50. If I'm paying in £ what Americans pay in $ I feel like I'm not getting robbed. That tip around removing the big clumps/outsized stones was a real winner.
i am glad to hear you enjoyed it!
Gotta admit. It's a good looking stone. We will see how it holds up
it will be interesting, the smaller ezelap pocket stones i have had in the past have been good performers, but i have only had them in the fine grit.
Cool, I'm not sure the larger 8 by 3 would work with a stone holder.
i am not sure if it would work with stone holders or not. about the only stone holder I use besides my hand is a chunk of old 2x4 on the bench top, or another chunk of old 2x4 with notches cut into the ends to fit my shop or kitchen sink
Joe, I know you like a pretty coarse grit (350-ish) grind on your EDCs. Do you do the same for your chef knives, or do you go to a finer grit, as a genera rule?
the 325 diamond edge with microbevels is my favorite working edge. for edc and for the kitchen. especially when im working up meat as that agressive edge wont slow down on fat or connective tissue. for the last couple years i have been playing with the king 6000 grit edge in the kitchen on one paring and one 8" chef knife and they work ok when they are fresh edges, but when they start to fade a little, they really have trouble with tomato and pepper skins and such, while a more agressive edge will still get through those skins even when its not fresh anymore.
Amazon has a eze lap 3x8 in 400 x 600 for $78. Won’t let me add a link.
that would be a good choice from what ive seen with this stone and the pocket stones ive had from them.