BLOG.2SHARPEN.COM

Samurai sword, Japanese versus Chinese (for fun).

Budd Solaegui — Wed, 16 Sep 2009 19:08:00 GMT

    I'm told the Japanese, do not sharpen their sword edges, they "polish" them. I'm also told they say the difference between the Japanese sword is it's hardness, and that the knock-offs made in China are flexible whereas since Japanese swords are made to kill they do not flex upon contact with, what, the enemy's sword or torso?
    Well, hardness, when taken too far becomes brittleness, so we need to find someone out there who recently fought with swords made in both places so we can ask them.
    I would love to see the difference between these two methods of manufacturing after an actual non-violent, non torso-contacting duel, keeping in mind it would entail multiple clashes of edge upon edge. Does one sword break?
    And as far as performance, wouldn't this analogy hold true?
If you give Tiger Woods, a cheap set of golf clubs, doesn't he still devastate most of his competition?
If you give a master Samurai a well "polished" Chinese sword, doesn't he do the same, or does the Chinese sword flex upon contact with the Japanese sword, making a "bo-iiing".... sound, as it vibrates the master's wrists down through his arms into his body until he's shaken off his feet only to fall to the ground in a heap of body armor?
    Or was that Bugs Bunny versus the little Martian guy?

Just for fun.
What do you think?
Budd

Maintaining clipper blades, and ceramic cutters.

Budd Solaegui — Mon, 29 Jun 2009 23:04:00 GMT

    It is important to keep clipper blades lubricated, and not just "cooled" during use. Clipper coolant usually contains alcohol, which actually removes the lubrication on the blade. Additionally, they will accumulate byproducts from the organic materials they are cutting. This makes them less efficient, and creates heat, dulling them sooner, and creating more work for the people using them.
If you are using clippers for a living, you already work hard enough. So make your life easier, lubricate them during use, and clean as often as possible, at least every day before you leave work.
    There is a conflict of belief regarding the life and sharpness of ceramic cutters on clipper blades. In general, the ceramic cutter will wear longer, when used under correct applications. But, they are more fragile, so the teeth break easier than steel cutters.   If they break, they are more expensive than steel to replace. They will chip if they encounter grains of sand, so make sure to shampoo thoroughly, and avoid using them to strip dogs if possible. Since they are not steel, and can not be held magnetically, they are more difficult to work with or sharpen. Some groomers love them, and others specifically request that we change them to steel after they have become too worn to sharpen. Many sharpeners refuse to sharpen them. We do, for one dollar more, to cover the cost of inevitable breakage during handling.
    More on clipper blades, later.
Budd

Sharp Edges, Flavors and Sensations. .

Budd Solaegui — Tue, 07 Apr 2009 00:30:00 GMT

Sharp edges disturb (mash) less of the ingredient being cut. Think about it. If you crush a flower, does it not bruise? Dull knives bruise fresh vegetables. Food processors greatly magnify this effect. The hundreds of blunt slashing strokes of the spinning blades can ruin a sauce or pesto. Texture is lost. A sure sign of a dull food processor is if the food is balling up and spinning round as you process it. If this is the case, don’t make more than you need, and expect something with a smoother paste-like texture. I for one like something less like baby food.

Vegetable react to dull knife edges in much the same way. Mashing through plants crushes cells, rather than cleanly slicing them. They don’t stay fresh as long or look as vibrant after storage, and the flavor can change. A knife that plays a tomato like a violin when used with gentle pressure, is too dull.

If you really like to control your culinary creation, use good edges. All facets of freshness, flavor, color, aroma, and texture, can be equally pleasing in your dish of favorite sensations. I mean really, that's the point, right?

What do you think?

Let's discuss.

Best regards,

Budd Solaegui

Here is my website

Subject for Perfect Edge Sharpening Blog

Budd Solaegui — Mon, 06 Apr 2009 20:13:00 GMT

My name is Budd Solaegui, and I own Perfect Edge Sharpening, located in central California.

I’ll be writing about issues concerning, chef’s, hair stylists, groomers, and others who want the to take advantage of sharp blades.

These some of the topics I’ll discuss in future articles;

About Knives;
How, when and what kind of steel to use.
How to decide what knife to buy.
The differences in practical application of cheap vs expensive knives.
How knives effect food storage.
Knife safety and care.

About Hair shears;
How to buy them.
How to test them.
How to care for them.
What to do if you drop them.
How to know what they are worth.

About Clipper Blades;
What to ask your sharpener.
Why they don’t stay sharp longer.
The best way for them to be sharpened.

Please feel free to ask questions.

Stay tuned.
Thank you.
Budd

Here is my website

Welcome

Budd Solaegui — Tue, 31 Mar 2009 19:31:58 GMT

Welcome to my blog. Please check back soon for new entries.