Jethrotay: (Site: http://www.caesars.com.sg/web/index.php)
They have an outlet on the top floor of Plaza Singapura and at
J-Cube as well. Both outlets carry knives, I saw Smith and Wesson
knives at both outlets. I sell mostly folders. I have brought in
some fixed blades before. What kind of knives do you like anyways?
LOL, it's easier for you to tell me than the other way round.
Improvision: Oh, I know that sharpening system as well. Although
I haven't tried it myself, I personally don't really like it. The
engineer in me is screaming, "TOO TACKY!!!!" and also I highly
doubt it maintains the angle once the rod strays too far.
Ya, my gripe with Spyderco is that they don't mention the grit.
Though it doesn't really matter, after the extra fine stones, the
sides of the edge actually appears very mirror-like to me. So I
expect that its sufficiently fine.
Haha, I considered waterstones before, especially for sword
sharpening, however, the set of 9 stones I wanted would cost me
US$400+ excluding shipping. And so I decided, not a good idea. XD
Yes, the angle is important. For fine slicing edge, 15 degrees on
each side. Typically, kitchen knives would benefit from this
degree. For combat knives and choppers, you want a stronger edge,
so 20 degree angle on each side. Of course, if your steel is very
hard and can retain the edge, you can still go for 15 degree angles
each side. It's really your preference. The difficulty is
maintaining the angle whilst doing sharpening, it's a trial and
error process really, it's not something easily taught.
I suggest buying a crappy $50-70 knife and blunting it. Then
practice sharpening it. It'll help a lot. I had enough practice
with my spyderco set (it requires some skill too, especially for
different kitchen knives), so I now know how it works.
