Here’s something I bet you didn’t know you could do with your notebook—sharpen knives. Guest blogger Kenneth Schwartz elaborates…
I met Karen through two reviews I did of a Journal 21 and a Habana notebook (which I use as an ink log book) on the Fountain Pen Network.
I mentioned my interest in knife sharpening, particularly Japanese kitchen knives and how I use fine paper for knife sharpening. She said she had an old Japanese knife given to her by her Father many years ago and I suggested that I would find out more about it. I offered to sharpen it for her, using, among other things, paper for sharpening her knife. I actually felt quite thrilled to restore an old Japanese knife and honored to be entrusted with an old knife which had sentimental meaning associated with it. It is an ajikiri, used as a filet knife for small fish like trout but particularly mackerel or Aji, which gives the knife its name. It can also be used as a sturdy paring knife or for cutting up chicken.
At this point, you might be wondering what knife sharpening and pens have in common, particularly regarding the use of paper.
