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Knife Sharpening at home [moved from Boston board]
I feel like I can touch up my knives nicely on my own. However they are used frequently and I consider what I can do to be tune up sharpening only. I like to have Stoddards give them a nice hand sharpening every year or two. They come back like new knives at a level I can't achieve on my own. Am I doing something wrong?
What are you using for sharpening?
If you really hack your knives on bone or something then they might really need some work, but short of that, with a stone like this:
Or even just this:
You can get your knives so sharp I can shave with it.
For me it's just laziness. Shlep all my knives somewhere, shlep back to pick them up. In the same timeframe I could sharpen every knife in the neighborhood.
re: StriperGuy
Rather than getting a single 1200-grit stone, I would recommend going for a combo stone:
... then you can choose either a toothier edge for general purpose slicing, or a smoother edge if you want to do a precise chiffonade or similar work.
re: davis_sq_pro
The first one I linked to had combo stones ;-).
An 800 / 4000 is fine.
re: StriperGuy
Thanks! I had been using just a plain old sharpening steel, so this is very helpful.
I have various types and brands of knives. I have one Global that I have been told has some peculiarities in sharpening it to the correct angle? For this I actually touch up with one of those two slot manufacturers sharpeners. Can you provide any insight on using a stone like you recommend for a knife like this as well.
re: Gabatta
You cannot SHARPEN a knife with a steel. You can bring the edge back a bit, but a steel will do nothing for a really dull knife.
Once you learn to use a stone (Insanely easy, yet for some reason people seem intimidated by it) you will laugh at the thought of paying someone to do it.
Those Global's have some goofy double angled edge, etc. but that's really just marketing. Here on their own web site they have sharpening instructions:
re: StriperGuy
I gave up trying to explain this to my younger son who wanted to borrow a steel I have to "sharpen" his knives. He wouldn't listen to me (of course - I'm his mother!), so I just gave up.
I have a stone I bought in Chinatown that I *thought* I lost. Found it before I moved in December. Now I have no idea where it is... of course. I've only used it a few times, but when I did, I thought it gave me a pretty decent edge on my knives. I google-searched & found some good videos showing how to use them online.
Edit: just read further & see that you provided a link to a video, Striper Guy! Good video.
re: threedogs
Do keep in mind that those inexpensive, rough, aluminum oxide stones that are usually available in Chinatown stores will take a LOT of metal off your knives.
They get em sharp, but the water stones mentioned below are much gentler. I use the rough stones if I have a major ding in a knife and want to get it out fast.
re: StriperGuy
That's good to know. I don't currently have any really good knives, but will order one of the ones you mentioned when I can. Eventually along w/some good knives, too, hopefully.
re: threedogs
Up above I have linked to some very reasonably priced, but top notch quality knives from Chicago cutlery. You don't have to spend a fortune to get a really good blade.
re: StriperGuy
What is the difference between "bringing back the edge" and "sharpening" ?
I'm just a home cook for two -- when my knives get dull I use a little thing like this
and my knife is sharp again. I cut whole chickens into parts, vegetables, steaks for stir fry, that sort of thing. I guess I go through 2 chickens before I want to sharpen again.
The knives I have Henckels and Forschner and Russel (old) knives.
re: blue room
Sharpening is one of the ways to bring back an edge, but not the only way. The other popular method is honing. These are honing steels:
Honing can bring back an edge back from a rolled edge -- by realigning the edge.
I think Alton Brown has an entertaining video on this:
The tool/gadget you have is interesting because it works in between as a honing steel and a sharpner.
re: blue room
A knife edge can relax, especially one of the "western" steel knives, like those you have. (Janpaese steel is typically harder and less prone to the edge relaxing) To bring back the edge, one would typically run the edge across a steel, these usually come with sets or can be purchased seperately. The objective is to realign the rolled or relaxed edge by drawing the knife across the steel at the proper angle (22 degrees for western knives). This will work for quite a while but eventually the knife will actually need the edge reshaped by removing metal, typically refered to as sharpening. There are a lot of interchangable terms that get thrown around and some of the terms commonly used among kitchen knife "sharpening" are used somewhat differently than when sharpening other cutting implements.
Realigning the blade can be refered to as steeling or some refer to that as honing, which can also refer to the final stage of the sharpening process on a very fine sharpening stone, sharpening can be either reshaping the edge on a grinding wheel or the use of a coarse sharpening stone. Really depends on who is writing about or talking about the subject.
re: blue room
Those gadgets are pretty decent sharpening devices for folks who don't want to use a stone.
re: Gabatta
Japanese knives like the global are sharpen at about a 15-17 degree angle. Westen knives are sharpen at about 20 degrees. The hardest part of sharpening with a stone is maintaining those angles especially when you are using Japanese knives.
re: bgazindad
It's not too difficult: Just mark the bevel with a marker, err on the side of too acute an angle, and then correct (over the course of just a few strokes) until you're cutting all of the ink off.
re: davis_sq_pro
i rest my case.
re: bgazindad
I guess difficulty is quite subjective. Personally, I rank the difficulty of the process I described somewhere between that of boiling a large pot of water and that of making sure to turn the microwave off before the popcorn burns. YMMV.
re: davis_sq_pro
I always tell people that sharpening a knife is not that difficult, but you made it sounds even easier.
re: StriperGuy
Or pick up something like this:
I'm nearly convinced that I once got a job solely because a chef saw how sharp my beat up old knives were. Pick your angle, single-sided, double-bevel, whatever - takes out all the guess work.
re: loper
That's fine if you like to play with gadgets, but those are really WAY more fuss and expense then they are worth and in the end make the really simple process of sharpening your knives FAR more complicated than it needs to be. Seriously, I could teach a 10 year old how to sharpen a knife with a wet stone in 5 minutes.
Here is a VERY good, very simple video. If you use a Japanese wet stone, soak it water for 5 minutes before you use it:
re: StriperGuy
Polite disagreement. I have plenty of experience with stones, but find that this particular "gadget" allows far greater precision by giving you a constant angle. Greater precision allows for greater speed, less metal ground off the knife, and a longer lasting edge. It's not for the average home cook who wants to work his or her knives once a year, and there is certainly nothing wrong with just using a stone, but I have found this specific product to be more than worth the "fuss" (of which there is basically none), and expense. $150 to care for and extend the lives of what can easily be over a thousand dollars in knives doesn't seem like such a big deal. You have to wade through a load a crap in the knife-sharpening gadget world, but this is actually a worthwhile product - been using one for years while my other stones gather dust. Veering back on topic - sharpening stands have been popping up at local farmers markets in season for those who are not inclined to go through the fuss and expense on their own - some are using this same device or its professional counterpart; in any case it is worth finding someone who does it by hand using flat stones of some kind as opposed to a wheel, especially if sharpening the one sided japanese knives or similar.
re: loper
To each his own.
I really don't like excessive gadgetry in the kitchen. I have some kitchen toys with very specific uses, but as rule I'd rather avoid more junk in the kitchen.
I cook mostly in cast iron. I roast coffee in cast iron.
Honestly, I think gadgets like that just scare the folks who are already hesitant to sharpen knives by making what is essentially a very simple act, and one of the oldest human endeavors, appear to be more complicated than it needs to be.
When humans first invented blades they sharpened them on a wet rock. That still works today.
I have an assortment of decent knives, every month or three I take all dozen of them out and give them a few passes over my Japanese wet stone. If they are really dinged I hit them with a coarser aluminum oxide stone.
In less than 10 minutes I can peel a ripe tomato or shave with any of them. I got the stone for $14 at a woodworking supply place 15 years ago. Still works great. Knives haven't lost any appreciable amount of metal. I imagine I'll still have the knives and the stone 30 years from now.
re: StriperGuy
I respect that point of view, and I'm sure your knives are in great shape.
For someone who sharpens monthly to weekly or even pro-style daily (which I'll go so far as to assume is not the original poster's intent, so there you go...), or who wants a precise customized edge for certain knives, I think the thing is great. I found it myself on a similar board, so I think the post has value, as does yours about the ease of using a regular stone. Neither actually answer the poster's question. Oops.
I use a non-venting pressure cooker to make stocks because it is faster and makes a marginal improvement in the end product. I use a rice cooker for convenience and consistency at home. I use a circulator and chamber vac because I can do things with them either better or radically different than I can conventionally. Are they "gadgets"? Are they worth the fuss and expense? Yes to some, decidedly No to others. I find them worthwhile. I also like cooking with cast iron and straight up open fires, though I'm pretty sure that when humans first invented blades, they made for a pretty crappy chiffonade.
I also purchase things and services retail that I could just as easily do at home.
(Practical advice on waterstones: due to the way they operate, they do "hollow out" from time to time and need to be flattened. Instructions for doing so and various flame wars on their efficacy can be found readily on the google.)
re: StriperGuy
Quick question from someone who has never used a stone -- I use a steel, but my rather mediocre knives (from student days) are fairly blunt now, and the steel is not making much of a difference. I have a couple of decent knives now, but although I wistfully look at new knives, never pull the trigger.
Can stones sharpen fairly poor quality knives? In a good way?
re: trueblu
yes. it may not hold the edge for as long, but yes it is possible to put a decent edge on a crappy knife with a sharpening stone. i've done it myself. that said, a good knife in the kitchen is well worth the investment.
re: autopi
2nd that you can get a decent edge onto a crappy knife for now - and when you upgrade, make sure you hold onto it. An older, cheaper, low quality knife in the kitchen is perfect for slicing open packaging, punching holes in metal lids, emergency can opening, and other assorted barbaric tasks that would make you cringe using your shiny new ones...
re: loper
Seconded. We have a set of vintage Sabatier knives, a Shun tomato knife, and an unknown-brand Japanese chef's knife that is so sharp when it's in good condition that I'm slightly afraid of it (yes, I know all about "dull knives are more dangerous," but I'm still afraid of a knife so sharp I can cut myself by inadvertently touching the blade.) We also have a plastic-handled paring knife that I got in the supermarket about 30 years ago, that I use for many such purposes as you mention above.
re: trueblu
With cheapo knives you just have to sharpen them more often.
Another of my perpetual refrains, the Chicago Cutlery Centurion line is a dead ringer for my fancy Wusthofs and holds an edge better! Seriously I have to sharpen the Wusthofs more often.
There is a 3 piece and a seven piece set. Best possible kitchen knife bang for the buck and they look identical to the high end full tang Wusthofs.
This is an insane deal:
And here is the 3 piece set (also available on Amazon) for rather small money:
Some of the other Chicago Cutlery is not as good. Heck, both Wusthof and Henckel make some real junk in their lower end lines as well now.
re: StriperGuy
Thanks for the info all..looks like I need to buy a stone and also a few new knives!
Now: I know that striper suggested a 800/400 combo stone...any particular reason for that configuration?
re: trueblu
800 / 4,000 or 1,000 / 6,000 are both nice combo stones cause they have a rougher side to get out dings and a smoother side for FINE sharpening. I think prefer 800 / 4,000 cause 6,000 is really only for woodworking tools, or if you wanna shave with your kitchen knives ;-).
re: StriperGuy
While there is almost certainly no performance benefit, I go to 16,000 on occasion, then finish on a strop, with some diamond paste. Why? Because the mirror finish on the bevel looks supercool. And I believe (though can't prove) that finer sharpening creates an edge that is more durable. On the flip side, now you know why it takes me 5x longer to sharpen my knives than it takes you.
re: davis_sq_pro
16,000... I'll be right over for a shave. ;-)
There is a school of though that for the rough use of a kitchen you actually DON'T want it razor sharp cause it will dull faster. I wouldn't pretend to know the answer to that one.
I just give a few swipes on my 2,400 stone and my knife is sharp for a month.
re: StriperGuy
I don't know about dulling faster, but some people believe it will "skate" on foods. I don't know.
re: trueblu
Forschner Victorinox knives are a very good deal, the 10" chef's knife is sold for about $25.
The steel used in these knives is as good as the steel in a modern Wusthof or Henckels knife. You'll see knives like the Forschner used in professional kitchens on a daily basis. I sharpen mine with a combination 250/1000 grit japanese wetstone very effectively. Next on my shopping list are a 4000 grit wetstone and a vintage American carbon steel 10" chef's knife.
You don't need to use a 250 grit stone in normal sharpening, that's mostly for reshaping the edge to a new angle, or grinding down an edge that has a little nick in it, stuff like that. It's not recommended for regular sharpening because it removes metal so quickly and doesn't really do anything for you if your knife has just gone a dull from regular use.
re: NO SLICE
If you find two of those carbon steel knives let me know ;-)
re: StriperGuy
4 months or so ago they had some at Stoddard's. I know they had carving knives, I'm not sure what else.
re: Gabatta
re: StriperGuy
Here's that Forgecraft chef's knife I picked up for $10 (plus shipping). Carbon steel with a light wood handle.
re: NO SLICE
Sweet. Think I recognize that knife...
re: StriperGuy
You can find them on eBay for sure. I just bought a ten inch "Forgecraft Hi-Carbon" chef's knife on eBay for $10, which was apparently made by a company called Washington Forge in New Jersey, I'd guess about 25 to 35 years ago. I'm sure that it was an inexpensive offering in its day, but it should take a really good edge and I think it'll perform admirably. It had no rust and was only partially patinated (This black coating is magnetite I believe, not what you would call rust). You can find high carbon knives from Dexter, Robinson, Old Hickory etc without too much trouble. Some of them are completely unused and in fantastic condition.
There's a guy with the username "ralph1396", who has an absolutely mind-blowing collection of cutlery, mostly American and European stuff. It comes at a pretty high price, and can only be purchased using the "Buy It Now" option, but he seems extremely knowledgeable and his prices are plenty fair in my opinion. It is possible, as always, to get very good stuff on eBay for not too much money if you spend some time sorting through what's available.
re: StriperGuy
ah, you guys and the waterstones...I've retired mine in favor of the tormek, less than 5mins per avg blade, and I'm done
re: BiscuitBoy
I am too poor to get one. It does look like a great machine. I bet you don't even need anywhere close to 5 min.
re: BiscuitBoy
I watched a demonstration at a woodwroking show a few years ago. The guy took a dull pocket knife and had it razor sharp in the 5 min. it took to explain the equipment. It's just difficult to shell out the $500 for an occasional sharpening task.
re: StriperGuy
I dunno, my 3 stones set me back....$150 a few years ago I think? The t3 (smaller machine) was $375...but I do like toys like this
re: BiscuitBoy
Dude, an excellent Japanese water stone is $30 or so. Anything beyond that is just a hobby and WAY overkill for sharpening a few knives in the kitchen.
re: StriperGuy
my 3k stone, was at least $60 something, can't exactly remember the other 2...maybe I was ripped off
re: BiscuitBoy
If you see my links at the top of this thread there are excellent Japanese waterstones all in the $30 range.
re: BiscuitBoy
Nah. Some waterstones cost more than others. Some knives cost more than others. And you should know this: some cutting boards cost more than others. A Chorsea will cost you more than that:
"Ripped off" is not the phrase I will use.
re: Chemicalkinetics
I've been eyeing the 1000/4000 stone here: http://www.lie-nielsen.com/catalog.ph... This seems to be well regarded in the woodworking comunity. Lie-Nielson makes some of the very best hand tools around and this is what their sharpening guy suggests at demonstrations. Two sides for $50 seems to be a fairly good deal.
re: Chemicalkinetics
The term I choose for someone who must have the priciest, most high falutin' version of something, is hobbyist. There are in it for something more than just the pure utility.
You cannot possibly tell me that a $600 knife makes food that TASTES any better than a $100 knife, or a $30 knife for that matter. The only possible exception might be sushi, but lets not go there.
Likewise for the home chef that just wants to chop some celery, you cannot possibly tell me that what stone they use to sharpen their knives makes any difference.
The folks who pay $100 for a simple sharpening stone are the same folks who by $500, or even $5,000 stereo cables. Nice link on Amazon below. Spend your money how you see fit, but don't imply that you can't possibly sharpen a knife unless you spend $100 on a stone.
You wanna waste $100 on some fancy Chosera stone, go for it. Don't actually make your knife any sharper then I can get it with a nice combo water stone, and god forbid a $12 leather strop and some dressing if I really want to go crazy.
re: StriperGuy
My buddy sent me that link to the Denon cable a while back. The "It Had to Be Blue" is possibly the funniest product review I've read. I literally laughed out loud the first time I read that. :)
And just for reference... I spent about $60 including shipping for a 1000 and 6000 stone from Mike's Tools - they're on the way. I figured it was a little better route than the combo stone, since these individual stones should be thicker.
re: KaBudokan
Nice purchase from Mike's tools, you won't be sorry. You might find you don't even need the 6000. I prefer the non-combo route myself. But for the 3 time a year knife sharpener the combo is plenty.
Going the non-combo route gives you two sides on each stone to wear down before you need to rub it on a brick and flatten it again, but I'm nerding out here.
re: KaBudokan
"I literally laughed out loud the first time I read that."
Equally amusing to me is the "What Do Customers Ultimately Buy After Viewing This Item?" list:
22% buy the movie Inception! :-D
The customer images are nicely done, too.
re: Eiron
This is probably my favorite, but mostly cause it ends with: "audiophiles don't mate."
re: StriperGuy
Sure you don't have to buy an expensive waterstone. All I wanted to say is that some stones are sold at a higher price point than others. I won't say they are "ripped off". They may not be what we need.
All Clad cookware costs a lot more than most cladded cookware too. Does the foods come out better from an All Clad cookware? I don't know. Same about cars or houses or anything, no?
re: Chemicalkinetics
Or this beautiful spoon (I wonder how big it is):
re: Chemicalkinetics
That is a bargain for a Damascus steel spoon!
Do knife geeks mate?
re: StriperGuy
Not if I came home with a $400 steel spoon....
re: BiscuitBoy
wow! that tormek sharpening system looks very nice indeed.
$375..00 for a setup like that doesn't sound outrageous at all. you could easily spend that much on stones,holder,stops,compounds etc.
very nice machine.
re: petek
Or you could spend only $999 on a cable:
re: StriperGuy
I just want to point out that $999 is for "used" cable. Brand new is $9,999 (one more 9)
re: StriperGuy
Sorry to be the bearer of bad news, but if anyone thinks they can hold an angle better than an Edgepro, they are wrong. These devices receive rave reviews from the blade experts. Some of the edges they post pics of are incredible.
Some of these pics are nuts. Some are before/after: http://www.bladeforums.com/forums/sho...
Now I don't know that you'd want a mirror polish on a kitchen knife. A rougher finish probably would slice better. But you will still absolutely benefit from a 100% consistent angle.
Furthermore, you can control the angle of the edge. So if you need sharper, but less durable, such as a filet knife, you can do it. If you want to sharpen your cleaver at some real thick angle, you can do it. No practicing, no screw ups, no inconsistency, and you get to pick what works best for your application.
Can you get by with a stone and hand sharpen it? Sure. It will work fine for cutting vegetables. But if you want the best edge for a minimum amount of effort, the edgepro is one of the best choices you can make. And the Edgepro Apex 5 comes with some really nice waterstones if you want to really polish that blade up.
re: slopfrog
I'm with you on the edge pro, but it matters not, whatever way you sharpen is far better than sending them away to be done
re: slopfrog
Human beings have been sharpening knives with stones for thousands of years.
For most of human history, barbers HAD to sharpen their blades by hand. Likewise for any decent carpenter, butcher, or leather worker.
Those of us with half-decent hand eye coordination can give your knife-nerd-gear quite a run for the money I assure you.
re: slopfrog
Nevermind that fact that the finest blades known to humankind, Samurai swords, the original Damascus blades, Long Swords from the British Isles, etc. etc. were all, made by hand, without silly gadgets, by people who were good with their hands.
re: StriperGuy
That may be the case, but by making that comparison you're implying that every single home cook has equally good and steady hands. Sure, there are people who can hold a knife at the exact correct angle without a second thought, but there are also people whose hands shake, and others with seemingly no sense of angles or precision.
Still others who think (rightly or wrongly) that sharpening with a stone is a pain, or simply not something they want to do. And still others who are anal-retentive and want exact angles. And perhaps you're getting exact angles with your super-keen knife-sense, but I'm quite certain that most of us who hand sharpen aren't. The angles of my blades absolutely change over time--such is the nature of any manual process. And I don't personally care, as long as the end product gets the job done.
But really, why does it matter if all of these people want to use a tool? It's not like they're forcing you to do so. I don't see why this is worth debating about.
re: davis_sq_pro
I agree with you Davis. I think for most people (me including) are not able to hold the angle as exact as an edge pro but having a minor 1-2o off is not a problem. That said I think even a great tool like EdgepPro has some limitations. Some time ago I had to flatten out an edge due to a wavy grind. Basically, there are high and low point along the edge. That I think is much easily done on a flat stone than an EdgePro. (EdgePro may even make it worse because it will grind more on the low points making them even lower)
I just won't brother about arguing the EdgePro vs Free hand sharpening. We have more similarities than differences. We are the people who believe in keeping our knives sharp, and we are the people who don't use electric sharpeners.... etc. In the big picture, we are on the same team.
re: davis_sq_pro
"And perhaps you're getting exact angles with your super-keen knife-sense, but I'm quite certain that most of us who hand sharpen aren't."
I'm almost certain that the absolute best hand sharpeners still have a degree or more of wiggle room in their strokes.
That said, machine-perfect angle holding isn't necessary for a very sharp edge. Some even view the minor convexing that comes with free handing to be beneficial for edge retention.
I'm right there with you though that the Edge Pro is a good device for anyone who wants to go that route. I've used one - it's great. I still free hand though.
re: davis_sq_pro
Most home chefs don't have to be as precise as those who make Samurai swords, far from it.
My point is that most home chefs also don't have to be intimidated to get a stone and whack away, they'll have nice sharp knives all the time with minimal effort and expense.
But furthermore, and really my point in all of this: most home chefs don't need to be intimidated by the knife and gadget fanatics who claim you can't possibly do a decent job with a stone, and risk destroying your knives if you don't get some pricey doohickey. Have your gadget fetish fine. But really, sharpening a knife is easy, there's no mystery to it, and you don't need to spend a fortune on it either, period.
re: StriperGuy
"most home chefs don't need to be intimidated by the knife and gadget fanatics who claim you can't possibly do a decent job with a stone, and risk destroying your knives if you don't get some pricey doohickey"
Ah, now I see where you are coming from. Yes, I think many home cooks are caught in a visous cycle of "I don't want to ruin my knives by sharpening them myself" and "I cannot afford paying someone to sharpen them"
re: Chemicalkinetics
I only got the EP because I wanted fast great results, that being said I may or may not go to stones in the future , I use a stone at work for for getting a finer edge on cutting tools and playing around sharpening utility knife blades and exacto blades but I'm paid by the hr so wasting time there makes the day go faster
re: Dave5440
What do you do again? :P
re: Chemicalkinetics
Indusrial mechanic , by wasting time I mean when I'm running a mill or lathe instead of sitting there watching it , I'm usually playing around with a stone and throw away blades, I also made a belt splicer out of a clothes iron that worked as good as our 100$ an hour contractors equimnt. All the while I could have been reading the paper
re: Dave5440
I played with mills and lathe when I was in school. I had to manually crank those hand wheel, but I bet you have the nicer eletrical/computer control ones with AutoCad and stuffs -- so you can played around other stuffs.
re: Chemicalkinetics
No the tool room has all the fancy stuff, the lathe I use was built in the 40's and the mill was going to scrap but we got it instead I just grabbed a couple of power feeds that the tool room threw out because they didn't work, fixed them and grafted them on I just have to watch the read outs when i'm doing something
re: Dave5440
That's awesome. I love old machines. They just don't build 'em like they used to. At least not at a price most outfits can afford. I keep hearing rumors that there is a HUGE mill on the installation I work at. Supposedly it came off a World War II destroyer and is the size of a large room. All manual of course. I really want to see it.
Machining by hand is a rapidly dying art. One of the reasons I love old Swiss rifles. The things are put together like fine watches, and its almost all handmade. The tolerances and finishes are amazing. I don't think they could be built that way today.
re: StriperGuy
Yes this is true but someone who sharpened a Samurai sword would have been a master who's family had been doing this for centuries. Your father was a sword sharpener and his father was sword sharpener and your destiny is to be a sword sharpener. These are dying arts.
I can sharpen free hand and by EdgePro but the EP does a better job. Now you can argue that the imperfections by hand sharpening result in an edge that is closer to a convex edge and this would be true and that even with the EP the amount of pressure will vary as will the angle at which the stone passes over the blade. All this has an effect. Thank goodness for most of what we use our knives for all of these imperfections don't result in an ineffective edge. Yes people have been sharpening on stones since the stone age but we have come a long way in allowing those with little experience to produce really nice edges with an easy to use jig like the EP. It's not for everybody. I really like the Zin feeling when hand sharpening but I am humbled by the very clean and even edge from the EP.
re: StriperGuy
I'd like to see a pic of an edge sharpened by hand that looks as good as those I linked to. Maybe there is somebody out there who can do it, but I've never seen anything close. Convince me.
re: slopfrog
"but I've never seen anything close. Convince me."
I've seen work that's close. Heck, my better work is fairly close. Not quite as pristine, but definitely in the same ballpark.
I like a challenge - I'll try to develop a patina on my hiromoto (it gets nice and dark behind the edge for the sake of contrast) and then sharpen the bevel clean without thinning behind the edge. I'll take some pics when I do. The real problem is gonna be my camera work - I don't know that my camera can fully do it justice.
Like I said upthread, the Edge Pro is a great little device. But someone's gotta step up for freehand sharpeners. Consider your challenge accepted.
re: cowboyardee
Mine is pretty close as well, but I ain't gonna spend the time to fuss and photograph it.
re: cowboyardee
I'm really looking forward to this challenge thing, I like to watch a good competition. You guys have me convinced I can sharpen by hand, so this weekend I'm picking up the stones. My son-in-law on the other hand, I'm confident couldn't get a good edge with an edge pro. It will be intersting to see what kind of edge you can get vs the edge pro and what kind of edge I can get with a freehand stone.
re: mikie
"You guys have me convinced I can sharpen by hand, so this weekend I'm picking up the stones. "
I was one of those guys who started out being intimidated by sharpening on my own. Literally 3-4 weeks ago I would have never considered it, primarily because of ignorance - lack of information.
Just yesterday I received a 1000 and 6000 whetstone I had ordered. I sharpened 3 knives - all from a fairly low end block set I had. By the time I did the third knife, I actually felt like I had a pretty steady hand and a pretty consistent angle.
I was able to get all 3 knives sharp enough to slice a ripe tomato paper thin by only the weight of the knife. They were probably comparable to the factory sharpness of the Shun and Tojiro knives I've used recently.
I'm not entirely sure if getting sharper than that was limited by my own lack of skill or by the cheap knives. Likely a combination of both, with more of the issue coming from my technique and lack thereof. Still, having been trained only by watching the videos on the chefknivestogo website, I felt pretty good about it.
I would definitely benefit from having a rougher stone for these knives, as they're all a bit beat up.
The last knife I did took about 15-20 minutes. I'm also sure I cold spend a bit more time on these - after sharpening this one, I was able to see a few small nicks in the blade that still didn't come out through my process.
I can't shave with these, but I could definitely cut any food I come across with them. That's the point right? :)
Today I'm probably going to sharpen the Victorinox forged paring knife I bought a couple weeks ago. Was not particularly sharp out of the box, but I'm assuming it will take a better edge than the knives I worked on yesterday.
By the way - a tip for anyone brand new to this. I thought it was much easier to manage the larger knives I sharpened yesterday than the small one I started with. I would start with a bigger knife first. :)
re: KaBudokan
"I thought it was much easier to manage the larger knives I sharpened yesterday than the small one I started with. "
Agree. Easier to hold onto the knife and easier to gauge the angle.
re: Chemicalkinetics
Just curious Chem (and anyone else who wants to chime in) - do you sharpen in small sections of the blade length like Mark does in the Chefknivestogo videos, or do you stroke the entire length of the blade along the stone?
My gut tells me that if you can maintain the correct angle in one continuous stroke along the length of the blade that would be ideal. I tried that and almost immediately felt it was beyond my skill level for my first sharpening experience. (Then again, I gouged the 6000 stone once with the small knife I started with while doing small sections as well... lol)
re: KaBudokan
"do you sharpen in small sections of the blade length like Mark does in the Chefknivestogo videos, or do you stroke the entire length of the blade along the stone?"
Yeah, the two different schools of thought, huh? I am sure you know the advantages disadvantages.I started out with the section method but I have switch to something in between. Instead of sharpen each section 10 times, then move to a new section, then 10 times, then move... , I move the along the blade slowly as I go back and forth. In other words, like a "W" motion.
P.S.: Gouging a high grit stone is pretty normal.
re: KaBudokan
Check out this YouTube video(if you already haven't)
"Japanese Knife Imports-Sharpening a Aritsugu A Type Gyuto" Very informative,but maybe a little anal for most.
re: KaBudokan
To your post below, I am of the "whole blade in one gentle sweep" school.
Also, In most Chinese markets they sell VERY rough, two sided, aluminum oxide stones that are perfect for roughing out serious dings. Dirt cheap too, <$10. I used to sharpen with this years ago when I didn't know better, but they take off way too much metal for regular sharpening.
To Cowbardee, getting rather serious there. Rock on. With that progression you won't need your Gilette in the morning any more ;-).
re: cowboyardee
Isn't this how John Henry died???
re: cowboyardee
I have done it. Challenge completed. And I did.... ehhh... alright.
I tried to develop some patina on the Hiromoto gyuto, since I thinned it on my last sharpening. Strangely, this was harder than I remember it. After leaving unwashed after a couple cutting sessions with middling results, I just forced a patina with white vinegar. I did a full sharpening progression, just to make this a real challenge - 500, 800, 1k, 2k, 4k, 6k, 8k, strop.
As for the sharpening, I won some and lost some.
-The sharpening wasn't perfect - there were a couple areas where I went too acute and you can see the patina bevel line gets wavy. But it was my first try, and these results are realistic
-My camera work still isn't good enough to show the edge as well as I'd like
-You can clearly see scuffs all over the sides of the knife. These are from old sharpenings and thinning sessions (and also from use) - years ago. It takes practice to sharpen, and I wasn't always good. Again, realism.
-I lent out my 12k stone a while ago, so I finished only up to 8k. Not quite the mirror shine of slopfrog's pics, but not as far from it as my crappy photography would have you believe.
- The bevel angles, especially on the back side, are VERY low. The back side is below 10 deg, which I believe you can't accomplish on the Edgepro (someone correct me if I'm wrong). This can be harder to keep consistent, and the results still aren't terrible.
- You can't tell, but the knife is very nice and sharp
- The dark patina with a clean shiny primary bevel always looks cool.
Here are pics. Some before shots:
re: cowboyardee
Nice job kiddo. I would also reiterate an earlier point. I think it is tougher for EdgePro to fix a wavy edge (uneven edge) than the flat waterstone approach.
re: Chemicalkinetics
Good point, Old Man Chem. The Edge pro is not especially well designed for that particular type of repair.
re: cowboyardee
Nice work , does your camera have a macro setting? you could try that and the EP stops at 10deg but i've heard you can get some sort of plate to sit on the rest to set it lower
re: Dave5440
That WAS the macro setting.
Interesting on the edge pro with lower angles. Still, I wonder how much lower - thinning behind the bevel on that Hiromoto, I'm sharpening.... I don't even know... pretty dang low though.
re: cowboyardee
Last few shots here. Hope you guys like em. I'd like to point out that (obviously) there are better hand sharpeners than myself out there, and that I'll surely get better with time as well.
Still, I've been talking up hand sharpening on this site for long enough - even with imperfect results, it feels good to put my money where my mouth is every once in a while.
Last after shots:
re: cowboyardee
Ok, so after messing around with my camera, with which I'm embarrassingly inept (you can still zoom once you're in macro?!), I've got a few better pictures. These will be the last ones, since I don't want to blow up this thread with a billion OCD snapshots of knife edges. I might ask the mods to take down some of my first pics.
re: cowboyardee
On the EdgePro Apex you need a riser to get lower angles like a 10 degree or lower. The Pro model can do it without the riser.
Nice job CBAD Good pictures. Edges look very even
re: slopfrog
Okay, here are a couple of photos of my Henckels Professional S chef knife. I just spent about 10 minutes cleaning it up, first on a 1000-grit stone, then 6000, then 16000, and finished with a quick strop with some aluminum oxide powder. Recently I've been stopping at the 6000, so it doesn't look as nice as it could. (It seems like the more work I put in at the higher grits, the shinier things get on latter sharpenings.)
But of course, other than for taking these photos, the goal is not shininess, it's cutting things. And the blade is scary sharp. Notice also the tip, which I've paid special attention to getting nice and pointy. In case I need to stab someone while I'm cooking. (There is probably no other reason, but hey -- it looks cool!)
re: davis_sq_pro
re: davis_sq_pro
Davis is correct. I think some of us can sometime get distracted and decided that the shinnest and most even bevel must also be the most useful in the kitchen. Not really. They are sometime the same, but sometime they are not the same. For people who are interested in a primary bevel on a back bevel. The back bevel needs not to be shiny. Some people like to change the cutting angle along the edge. They want a sharper angle at the knife tip and a wider angle at the knife heel (or some other variation). By defaut, the bevel line will be differrent along the edge. For people who are trying to correct an uneven grind, the bevel line better not be even. If it is, then the edge will not be even and will not be touching the cutting board flat. To correct an uneven grind, the thinner part of the blade should have a narrower bevel, while the thicker part of the black should have a thicker bevel.
It is not wrong to aim for a shiny bevel and an even grind, but we not forget the more important points.
re: Chemicalkinetics
Do you have any experience changing a double bevel to a single, here's why all this sharpening talk got me iching to use my EP, only problem I only have my right hand so I clamped my knife on the rest with the blade stop and went nuts I decided to take it down to 10deg from about 12~13 it was, this took a really long time this time as the width of the bevel is twice as wide and i'm not done yet, but my right hand gave up before I could get done. But I got to thinking I like to try a single bevel and at this point it wouldn't take to much longer to just go through the bevel on the back side, anybody tried this before?
re: Dave5440
No. I have double bevel knives and I have single bevel knife, but I have never converted a double bevel to a single bevel. I know people put a bias to their knives, but I don't know anyone put a full blown single bevel. I think that will be tough, right? I mean a double bevel knife is not just double bevel at the edge area. The entire blade grind is ground on both side, so I don't know how one can do this .... unless you are thinking about flatting/thinning the entire blade?!
In addition, depending on what knife you have, it may not be a good idea even if you have the time and effort. Many double bevel knives are tempered so the best and hard part of the steel is the center. As you shift the cutting edge to one side of the blade, you could very well be using a suboptimal part of the steel.
re: Chemicalkinetics
On my knife the core is hard with the soft overlay on both sides and i'm well below the line(it's visible) it started as a 70~30 bias on the right and at this point there might be 1/32 left of the back bevel, I'm going to keep going as if it doesn't work it will be a short job to redo the back side
re: Dave5440
Sounds like you're going to grind about 10 years worth of service off your knife. But hey, anything in the name of science :-)
re: davis_sq_pro
Maybe, but what the hell if it's better it was worth it, if not lesson learned, but it sure looks purtty with that wide beaming bevel
re: Dave5440
Many Japanese chefs I know convert their double bevel gyuto to single bevels. I used to do the same thing, but I stopped. I don't really think it's a good idea. The main reason they do it is to save time sharpening. When you're used to sharpening a single bevel blade, you use a lot of pressure, mostly on the forward stroke, and you get used to removing a lot of material fairly quickly. When you do that all the time, it's not a simple transition to sharpening the back of the knife with the same amount of power and speed with an edge leading stroke, so a lot of people just sharpen the blade on the front. Obviously if the outside of the blade is laminated in a different material this is a really terrible idea. For homogeneous knives it can still work, but the performance will change. Among the people I've seen doing this (dozens including myself), the fact is that even though their double bevel gyuto cost them $125 or so, it's the cheapest knife they own and they use it for rougher tasks, and they sharpen it quickly on rough stones without caring how long the knife lasts. We use those gyuto for things like rough chopping vegetables on hard plastic chopping boards, and then sharpen on 800 grit stones for 30 seconds at the end of the night using a lot of power. The edge retention is not as good, but if you aren't using it heavily then to some people the added time to do a double bevel isn't warranted. The knives still cut very well, but unless you only want to get a few years out of it, doing it is not really a good idea.
re: la2tokyo
Well it's too late to turn back now, But I can't see how it will affect the lifespan(at least on mine it's RC66) but I will find out rapidly once it's finished , i'm also using an EP so the sharpening pressure is quite light compared to a stone.
re: Dave5440
I'm not saying that having it as a single bevel will affect the lifespan, just that the way we were doing it wasn't exactly a finesse thing. We just sharpen with a lot of force to form a burr as quickly as possible on a 800 or 1000 grit stone every day. On a traditional Japanese single bevel knife that force is distributed over a large area because the bevel is large, but if you put all that force on one side of a thin gyuto it gets worn down pretty quickly. If you do it slowly and lightly, the way one would normally sharpen a gyuto, the lifespan would be the same.
As long as the softer laminate is above the edge you're grinding, the knife will work fine. And when you want to resharpen it again there's no flipping back and forth, you just power through on one side until you get a big burr and then polish it off. I still think there's a big advantage of convenience doing it that way. I don't use a gyuto more than fifteen minutes a day anymore, so I quit the single bevel gyuto thing because I try and keep one knife that will cut in a straight line through something big like a watermelon. With a single beveled knife that kind of thing is harder to do.
re: Chemicalkinetics
Correctomundo Chem. If you hold your blade against a straight edge you will notice that the blade starts to angle away from the vertical plane somewhere around 5/4 to 2/3 of the way down from the spine. It would be very difficult to make a single beveled knife from a double. It should be mentioned that a Japanese traditional style single beveled in hollow ground on the back side.
Look like you have plenty advises. I will chip in my own. I recommand using a waterstone at ~1000 grit level. It is aggressive enough to fix minor chips along a knife edge, and it is refine enough as a finishing stone for most people. The rest is really about practicing and watching a few youtube videos. I am sure you understand this: without more specifics, I cannot tell what is the problem of not able to acheive a desirable result.
re: Chemicalkinetics
Totally agree, the 1,200 I linked to way above is really all you need:
re: StriperGuy
Agree with you. Although people say 1000 grit stone is verstalie. It does not mean exactly 1000. Anything around 1000 is just as good. That is a good suggestion. Suehiro stones are good (or so I heard) and this is inexpensive with free shipping too. :)
I use a Chef's Choice electric sharpener, M120. It runs about $150. It's a three-stage device that removes very little metal. The stropping/polishing stage is quite good and gets the most use. It's my "goto" tune-up setting.
I like this device for my two dozen or so knives. I've used a stone before but I find this device to be fast and efficient.
My knives are quality European steel, not Asian. Is there something I'm missing?
re: steve h.
steve h. I don't think you're missing anything.You enjoy your European steel,some love Japanese steel,some custom blades.
You know what you like and you like what you know.It's not a question about what is best but what is best for you.
Sharp steel is the best steel.
re: Dave5440
re: Dave5440
I work at a catering company, that might change in the near future,but I have worked in many restaurant kitchens throughout my illustrious career :D
Just as anything, proper form is extremely important if you care deeply about keeping your things in proper working order.
Make sure to do some reading before attempting to sharpen knifes on a stone or any other method. In my opinion, the stone is the best. My reason, is because you can get the best angle possible while working with both hands and not one-hand-to-a-tool, like when your using a sharpening rod - one hand on the rod one on the knife.
Quick tip:
Smooth movements, while maintaining even dispersion of pressure on the knife to the stone is best. 5 slow swipes on the stone are better than 20 OK ones with the rod, and in the end those 5 may just save your knife from wearing out in awkward places like the butt end.
re: FrancoD
Where did all the posts go? I get the e-mails but nothing is here, geez it sounded good
re: Dave5440
Looks like we were edited by the Moderator-Gestapo. :-(
re: threedogs
Wow did it get that bad, I just got the first line of each post , good one about paris H , chem
re: Dave5440
Rumor has it, was close to turning into a knife fight.
(Bad joke, I know, but can't help it. ;-).
re: threedogs
modest fencing.
re: steve h.
haha - like that better.
re: steve h.
lots of pointed opinions and sharp wit here...what a bunch of cut-ups
re: BiscuitBoy
I'd like to be the first guy to bring one of these to the knife fight...
(Bad joke, but you guys know what I was shooting for.)
re: KaBudokan
Fun thread, and educational, too! Kabudokan, you need to read the Indian newspaper article about the retiring Gurkha soldier who took on a train load of [gun] armed robbers with his knife, real Charles Bronson stuff.
Striper guy has me convinced to buy a decent water stone. I dropped my aged Chicago Cutlery classics off for professional sharpening yesterday. I use a steel at home and have [and use] one of those $20 wusthoff diamond wheel sharpeners, which I have had for years and I'm sure is now worthless. Explains why I have had the knives professionally sharpened every year or so, at $4.50 a blade. No more ....
re: RxDiesel
"$20 wusthoff diamond wheel sharpeners"
Those don't last too long.
Okay, I know I'll be taken to task for not being enough of a "foodie," but please go electric.
Go to most any kitchen equipment store and for about $50 you'll come home with the Chef's Choice electric sharpener/honer. It will do the regular "tune up" honing, as well as the twice yearly true sharpening process.
It works, its 100% consistent, and because it's so easy you'll probably do it more often than the traditional sharpening. I admit that I have never been able to figure out how to use a sharpening steel, though I have had good experiences with sharpening stones.


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Major League Soccer
The Houston Dynamo and Montreal Impact meet in a massive match for both clubs in the Eastern Conference playoff chase as they clash Friday evening at BBVA Compass Stadium. The Dynamo have righted the ship recently with a three-game unbeaten run, now sitting in fourth place in the East following their 1-1 road draw with New England last weekend. The Impact are just two points ahead of Houston, in third place in the division, now having gone three games without a win following their 2-2 draw at the Chicago Fire last weekend.
Broadcast Info
TV: CSN Houston (Channel listings)
Radio: 1560 AM / 850 AM
Starting Lineups
Dynamo: Hall; Sarkodie, Boswell, Taylor, Ashe; Garcia, Creavalle, Clark, Davis ©; Bruin, Barnes
Subs: Deric, Brunner, Weaver, Cummings, López, Carrasco, Driver
Montreal Impact: Perkins; Brovsky; Lefèvre, Ferrari, Camara; Arnaud (C); Warner; Romero, Felipe, Mapp; Di Vaio
Subs: Bush, Ouimette, Tissot, Messoudi, Nyassi, Smith, Wenger
Get up-to-the minute stats throughout the match
For the men on the field, it is #Push4Playoffs time. For us at Dynamo Charities, we are also working hard off the field. We still have several upcoming events where we need your help to make this our best year ever.
Our 2013 Ching's Champions were honored earlier this week with a 250 second shopping spree at Kroger's. This year's community heroes are David Murphy, Michael Miller, Angela Wrigglesworth, Kevin Kline and Elsy Espinoza-Sandoval. Congratulations from all of us at Dynamo Charities and thank you so very much for all you do for the Houston community. More information on the champions and the event here.
If we were allowed, we would nominate Brian Ching as a Champion. Brian announced his retirement from on the field activities, but he will still be working with us off the field and in the community. The team will honor him with a testimonial match on December 13. All proceeds from the match will benefit The House that Ching Built, a Habitat for Humanity project led by Brian. I bought my tickets (since my invitation to play must be in the mail still)—get yours and/or donate to the project at HoustonDynamo.com/ChingTestimonial.
We are rolling out a new event next Wednesday at the Sporting Kansas City game. We ask all attending fans to donate a new toy ($10 or under) to fill up Diesel's Toy Chest. Drop off boxes will be located at each entrance to the stadium as well as in Soccer Fest. The collected toys will be taken by B.I.G. Love to Houston hospitals where children can pick a toy out of the chest after their cancer treatment. More information and a special ticket package at Houstondynamo.com/charities/dieselstoychest.
On what we just know will be a lovely fall morning, we will hold the 2013 Go for Goal 5k and Diesel Fun Run. November 2 is the date of the short run around BBVA Compass Stadium. We expect to have lots of fun during and after the event, including Diesel's Kids Zone and a Dynamo Charities Garage Sale—details on that coming soon. To participate, register at Houstondynamo.com/charities/goforgoal.
We want to thank our Tour de Cure sponsors Halliburton, Novo Nordisk, K-Pop Restaurant and Camelot Realty Group, as well as our partner Bicycle World. The weatherman was against us, and the ride was cancelled for safety reasons. However, our awesome rider group was the top corporate fundraiser for the event, collecting over $60,000 in donations to American Diabetes Association. Well done!
Last, but not least, a very big, huge thank you to Halliburton for the donation from their 2013 Charity Golf Tournament. We promise to spend it wisely to continue our efforts to Build a Better Houston!
On Sept. 21 against Chivas USA, Dynamo midfielder and captain tallied his 100th MLS regular season assist on a trademark corner kick, becoming only the 7th player in MLS history to reach the century mark. The Dynamo will honor Davis before the Oct. 4 match vs. the Montreal Impact (TICKETS). Check out this awesome infographic detailing the stats behind Davis' assists and this great video below from Dynamo TV.
Dynamo fans took to EA Sports FIFA 14 to take down the Montreal Impact before our MLS match tonight, vying for a spot in the FIFA Lounge at Friday's game. Personally, I wouldn't mind if some of these scorelines were replicated tonight at BBVA Compass Stadium.
Miss out on the fun? We're doing it again for next Wednesday's midweek clash against Sporting Kansas City. Just take a screenshot of the Dynamo beating SKC on FIFA 14 and post it to twitter with #HOUvSKCFIFA, and you could sit in the FIFA Lounge for the big midweek clash against our Eastern rivals.
On Oct. 2, Dynamo Charities held a special presentation at Kroger on North Shepherd where Brian Ching announced the 2013 Ching's Champions. These 5 Houstonians whose passion and commitment have impacted the community & lives of those around them were recognized and awarded medals. However, their impact on the community continued even there when they were each awarded a 250 second shopping spree thanks to the generous support from Kroger and used it to benefit the organizations they support.
The Houston Dynamo face one of their biggest matches of the season this Friday against the Montreal Impact at BBVA Compass Stadium. Eddie Robinson and Dynamo TV take you through what to watch for in This Week.


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I am trying to find out how loud the Nashbar Fluid Trainer is, as I don't know anyone who owns one. How loud is it, compared to other, similar trainers?
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I've never used one, but judging from what I've been able to find on Youtube, they are definitely quieter than the magnetic trainers I have at home.


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Online Education (MOOCs)
News about Online Education (MOOCs), including commentary and archival articles published in The New York Times.
Chronology of Coverage
Aug. 26, 2015
College admissions officers and administrators say growing number of high school students have been taking massive open online courses, or MOOCs, to bolster their applications; tuition-free courses, designed by colleges and universities across globe, were originally intended as college-level work. MORE
May. 28, 2015
Investigators in Pakistan, with help of Interpol and the Federal Bureau of Investigation, arrest Axact chief executive Shoaib Ahmed Shaikh and four company executives on fraud, forgery and money laundering charges; company, which claimed to be Pakistan's largest software exporter, is accused of having run a global diploma mill, making millions of dollars through hundreds of fake online education websites. MORE
May. 20, 2015
Pakistani investigators raid offices of software company Axact in Karachi, which came to attention for operating global diploma mill that made millions of dollars from network of fake online schools; New York Times reported links between company and at least 370 websites. MORE
May. 20, 2015
Editorial examines revelation that Pakistani company Axact ran global empire of bogus educational websites that made millions while issuing meaningless degrees; argues breadth of fraud gives Congress and regulators all the reason they need to begin exposing similar 'degree mills'. MORE
May. 18, 2015
Investigation reveals that sprawling online education empire of roughly 370 websites maintained by Pakistani software company Axact is almost entirely fraudulent, reaping tens of millions of dollars per year by peddling bogus degrees; founder Shoaib Ahmed Shaikh, who has emerged as media mogul in his home country, has denied accusations of fraud and that his company is supported by Pakistani government. MORE
May. 7, 2015
Brain Chase Productions creates online global treasure hunts in which young students compete for prizes that include adventure travels; company founders Heather and Allan Staker initially created business to keep their children engaged in learning during summer break. MORE
Apr. 23, 2015
Arizona State University is teaming with nonprofit online firm edX to offer online freshman year that will be available globally on Internet with no admissions process and full university credit; each credit costs $200, but students will not have to pay until they pass courses. MORE
Apr. 15, 2015
Yale University School of Medicine and education technology company 2U are denied accreditors' permission to offer physician assistant masters degree online; incident highlights hurdles to getting online classes accredited, especially for prestigious degrees that require hands-on training. MORE
Apr. 6, 2015
Many college and university administrators are implementing anti-cheating technologies as they expand online course offerings, which they say is important to give online learning legitimacy; rise of automated student analysis services, like software Proctortrack from Verificient Technologies that uses web camera to monitor students, is raising questions of efficacy and propriety. MORE
Apr. 5, 2015
Op-Ed article by Attica Correctional Facility inmate John J Lennon deplores lack of education services provided to prison inmates; notes that inmates spend a lot of time watching television; suggests that streaming free online course to internal prison television stations would address demand for education. MORE
Apr. 3, 2015
Nonprofit online-learning venture EdX agrees to settlement with Justice Dept under which it will make 450 online courses accessible to blind and hard-of-hearing students; venture was formed by MIT and Harvard in 2012. MORE
Mar. 20, 2015
Trend that could be called the academization of leisure has been on upswing, and more and more individuals with spare time and money are indulging in casual learning; buying Great Courses, live-streaming TED Talks lectures, podcasts and going on learning vacations are just some examples of edutainment, or mixing education and entertainment. MORE
Mar. 20, 2015
More retirees are drawn to online learning classes, which can provide a sampling of wide variety of classes from top-notch universities without having to travel; one drawback can be sense of isolation. MORE
Mar. 20, 2015
Comics Experience founded by Andy Schmidt is e-business, part of growing trend, that teaches would-be artists the fundamentals of making comics; offers courses in drawing, writing and coloring, as well as explaining trademark and copyright laws and other legal aspects of starting a business. MORE
Mar. 20, 2015
Artists, institutions and former art teachers are increasingly offering drawing and painting classes online; while wider audience is reached, process can be more time-consuming for the instructor and at mercy of Internet connection. MORE
Mar. 20, 2015
Video platform Skillshare invites both experts and amateurs to teach on its website; classes range from traditional, like creative fiction, to practical skills, like drinking a beer more efficiently. MORE
Mar. 8, 2015
The Upshot; reason why online college courses have not supplanted traditional college education is that college degrees are still only conferred after student completes traditional education; if and when online degrees can confer credentials on students that are viewed as equivalent of college degree, technology will truly be able to revolutionize higher education. MORE
Feb. 13, 2015
Advocates for deaf file federal lawsuits against Harvard University and Massachusetts Institute of Technology, alleging both universities failed to provide closed captioning in their online lectures, courses, podcasts and other educational materials; hold that lapses violated antidiscrimination laws protecting the deaf. MORE
Feb. 9, 2015
Some technology experts say security weaknesses on education websites, while apparently not exploited by hackers, are indicative of widespread lapses in student data protection throughout education technology area; they warn nonsecure sites could possibly expose students to hacking, identity theft or cyberbullying. MORE
Jan. 12, 2015
Investors are increasingly putting money into education technology firms, with CB Insights reporting venture capital for ed tech companies rose to almost $1.87 billion in 2014, up 55 percent from 2013; among big financing deals, Pluralsight raised $135 million for its online technology training, while Remind received $40 million for its free teacher messaging service. MORE
Jan. 12, 2015
Simon & Schuster introduces online courses from three popular health, finance and self-help authors; courses range from $25 to $85. MORE
Nov. 2, 2014
Dana Grossman Leeman, teacher at Simmons College social work program, who always brought treats to her students, mails care package to all her online students as way of offering physical and emotional support. MORE
Nov. 2, 2014
Massive open online courses, or MOOCs, have not lived up to hype of disrupting higher education by expanding access and reducing costs, but they are still useful instruments that help supplement students' education at their own pace. MORE
Jul. 5, 2014
Great Courses, company that offers filmed classes to people who want to further their education for sake of knowledge, can prove challenging as well for professors, who must adapt to lecturing for camera; potential professors must submit to screen test, as company seeks competitive edge with sophisticated production process. MORE
Jun. 18, 2014
Eduardo Porter Economic Scene column discusses whether or not online degrees earned in six to 12 months could bring democratic revolution to higher education; notes that AT&T and Udacity are launching so-called NanoDegree, intended to teach anyone with mastery of high school math the basic programming skills needed to qualify for many entry-level positions. MORE
Jun. 17, 2014
Starbucks' tuition program faces criticism for drawbacks in the fine print--notably that students could have to pay thousands of dollars out of pocket, and wait months or years before being reimbursed; program now applies only to Arizona State's online courses. MORE
Jun. 17, 2014
Joe Nocera Op-Ed column praises Arizona State University president Michael Crow for his efforts to make school a viable option for low-income students who otherwise might not attain college degree; examines novel partnership between university and Starbucks under which all of company's employees will be eligible to receive a free online college education. MORE
Jun. 16, 2014
Starbucks announces arrangement with Arizona State University to provide free online college education to thousands of its workers; program is open to any of company's 135,000 United States employees, provided they work at least 20 hours a week and meet admissions requirements; employees who take advantage are not required to remain with Starbucks after their education. MORE
Jun. 5, 2014
Kit Eaton App Smart column assesses mobile applications that allow users to study using massive open online courses; praises Sunrise calendar iOS app. MORE
Jun. 1, 2014
HBX, online education program created by Harvard Business School, is aimed at providing basic literacy in business to undergraduates for relatively low price of $1,500; course is seen as a compromise between school's expensive, traditional program and the massive, free online courses that are being offered by competitors like Stanford and the Wharton School; critics within school say compromised approach is at odds with institution's founding principles. MORE
Mar. 25, 2014
Richard C Levin, who stepped down as president of Yale University, is named chief executive of Coursera; California-based company is provider of free massive open online academic courses, or MOOCs, from more than 100 partner universities in 19 countries, with aim of expanding its operations in China. MORE
Mar. 18, 2014
Massive Online Open Courses, or Moocs, are growing increasingly popular, but such courses may not be best choice for students looking to change or enhance their careers; before choosing a Mooc, students should evaluate their specific goals and needs. MORE
Mar. 3, 2014
Several companies are preparing English language curriculums built entirely on digital platforms, promising to change the nature of classroom learning across the country; products would replace textbooks, worksheets or printed study guides. MORE
Feb. 19, 2014
Thomas L Friedman Op-Ed column notes that Technion Prof Hossam Haick will begin teaching the first ever massive open online course on nanotechnology in Arabic; contends that the level of interest in the course dispels any doubts about the hunger for education in the Middle East; maintains that the course is a reminder of how Arab-Israeli conflict has wasted money and human talent. MORE
Feb. 14, 2014
University of the People, tuition-free four-year-old online institution built to reach underserved students around the world, announces it has received accreditation. MORE
Feb. 14, 2014
Pascack Valley Regional High School District in New Jersey uses the snowstorm affecting the East Coast to conduct a virtual school day; public schools around the country are exploring whether they can use virtual learning as a practical solution to unpredictable weather. MORE
Jan. 28, 2014
Salman Khan is founder of Khan Academy, which offers free online courses in STEM subjects--science, technology, engineering and mathematics; Khan discusses beginnings of academy and its day-to-day operations. MORE
Dec. 11, 2013
Large-scale online courses, hailed as a way to democratize higher education, have so far been plagued by very high attrition rates; University of Pennsylvania study of million users of courses found only about half of those who registered for a course ever viewed a lecture, and only about 4 percent completed courses. MORE
Dec. 5, 2013
Professors at Davidson College in North Carolina will design online lessons for high school students in Advanced Placement courses in calculus, physics and macroeconomics and make them widely available through the College Board and edX, a nonprofit online education venture. MORE
Nov. 21, 2013
Survey finds that about 80 percent of people who enrolled in a massive open online course from the University of Pennsylvania's Coursera program have already earned a bachelor's degree. MORE
Nov. 3, 2013
Online education is beginning to show itself as a disruptive innovation, introducing more convenient and affordable services that can transform sectors but many brick and mortar institutions are failing to fully embrace its possibilities; lessons from other industries show that those who truly innovate, rather than simply incorporating new technology into established model, will lead the way. MORE
Nov. 1, 2013
Coursera, California-based venture that has enrolled five million students in its free online courses, announces partnership with United States government to create 'learning hubs' around the world where students can go to get Internet access to free courses supplemented by weekly in-person class discussions with local teachers or facilitators. MORE
Oct. 12, 2013
Tara Siegel Bernard Your Money column on Joshua Rauh, Stanford finance professor who has opened his graduate-level course on the finance of retirement and pensions to the masses; notes animated visuals and colorful graphics help clarify the concepts in 10 lecture videos, offered free online. MORE
Oct. 9, 2013
"Flipped schools," where students watch video lessons at home and do "homework" in class, are showing early promise in improving learning. MORE
Sep. 26, 2013
Tool Kit column; three major sites have emerged in the last couple of years to offer massive open online courses, greatly expanding the opportunity to take college classes; sites are EdX, Coursera and Udacity. MORE
Sep. 18, 2013
Coursera and edX, two largest providers of massive open online courses, are inching closer to offering degree programs, although courses so far carry no academic credit. MORE
Sep. 15, 2013
Laura Pappano article profiles Battushig Myanganbayar, Mongolian high school student and electrical engineering whiz who earned highest score in sophomore-level online electronics class at Massachusetts Institute of Technology; his success shows that schools can use Massive Open Online Course, or MOOCs, to find exceptional students all over the globe. MORE
Sep. 11, 2013
Harvard and Massachusetts Institute of Technology join forces with Google to start open-source learning platform Open edX. MORE
Sep. 9, 2013
Op-Ed article by author Aaron Hirsh holds courses provided online by colleges and universities have certain advantages, like being more accessible, but are too focused on accreditation; contends traditional college courses prompt and equip students to investigate the world, leading to a more engaged life, in a way that online courses do not. MORE
Aug. 29, 2013
San Jose State University announces results in its closely watched pilot partnership with Udacity, for-profit provider of online courses, to offer low-cost introductory classes online for credit. MORE
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Highlights From the Archives
College of Future Could Be Come One, Come All
Colleges are building global student bodies and trying to create models for massive open online courses, or MOOCs.November 20, 2012 educationNews
How High Schoolers Spent Their Summer: Online, Taking More Courses
Massive open online courses, or MOOCs, intended as college-level work for anyone, are popping up on college applications, a sign of curiosity and, possibly, résumé packing.
August 26, 2015, Wednesday
MORE ON E-LEARNING AND: E-Learning , Admissions Standards , Colleges and Universities , EdX
Accomable: Lessons From an Inspiring Start-Up
A new start-up Accomable seeks to be the "Airbnb for disabled people and anyone with mobility difficulties."
August 17, 2015, Monday
MORE ON E-LEARNING AND: Madipalli, Srin , Sibley, Martyn , Accomable (Disability Horizons Ltd) , One Month Inc , Computers and the Internet , Disabilities , E-Learning , Hotels and Travel Lodgings
Axact Chief Executive Arrested in Pakistan Over Fake Diplomas Scandal
The arrests were a sharp blow to a company that claimed to be Pakistan's biggest software exporter and was on the cusp of starting a major television network.
May 28, 2015, Thursday
MORE ON E-LEARNING AND: Pakistan , Axact Pvt Ltd , E-Learning , Frauds and Swindling , Shaikh, Shoaib Ahmed , Federal Bureau of Investigation , Interpol (International Criminal Police Organization)
Pakistani Investigators Raid Offices of Axact, Fake Diploma Company
After a report by The New York Times, Pakistan's interior minister ordered the inquiry into the company and hundreds of school websites linked to it.
May 20, 2015, Wednesday
MORE ON E-LEARNING AND: Axact Pvt Ltd , Pakistan , E-Learning , Frauds and Swindling , New York Times , Computers and the Internet , Legislatures and Parliaments
A Rising Tide of Bogus Degrees
The problem of fake diplomas and predatory schools goes well beyond one company in Pakistan.
May 20, 2015, Wednesday
MORE ON E-LEARNING AND: Editorials , Axact Pvt Ltd , Pakistan , Frauds and Swindling , E-Learning , Colleges and Universities , Accreditation , Consumer Protection
Fake Diplomas, Real Cash: Pakistani Company Axact Reaps Millions
According to former insiders, company records and an analysis of its websites, a secretive software company is selling fake academic degrees on a global scale.
May 18, 2015, Monday
MORE ON E-LEARNING AND: Axact Pvt Ltd , Pakistan , E-Learning , Frauds and Swindling , Education (K-12) , Colleges and Universities , Accreditation , Karachi (Pakistan) , Computers and the Internet , Shaikh, Shoaib Ahmed
Hunting for Hidden Treasure, and Summer Lessons With Brain Chase
An online global hunt lets young students pursue an imaginary treasure and compete for prizes while continuing their studies during summer break.
May 7, 2015, Thursday
MORE ON E-LEARNING AND: E-Learning , Brain Chase Productions LLC , Small Business , Staker, Allan , Staker, Heather , Education (K-12)
Promising Full College Credit, Arizona State University Offers Online Freshman Program
The university, working with the online course provider edX, will begin a low-cost program that will be available worldwide with no admissions process and full credit.
April 23, 2015, Thursday
MORE ON E-LEARNING AND: E-Learning , Colleges and Universities , EdX , Arizona State University
Yale Medical School's Request to Expand Campus Program Online Is Denied
A program by the Yale University School of Medicine and 2U, an education technology company, is to offer the same Ivy League degree online that is available on campus.
April 15, 2015, Wednesday
MORE ON E-LEARNING AND: Colleges and Universities , E-Learning , 2U, Inc. , Accreditation , Admissions Standards , Yale University
LinkedIn to Buy Lynda.com, an Online Learning Company
The $1.5 billion deal is the biggest for LinkedIn in its 12-year history as it continues to expand beyond its core social network.
April 10, 2015, Friday
MORE ON E-LEARNING AND: LinkedIn Corporation , Lynda.com , Social Media , Mergers, Acquisitions and Divestitures , Computers and the Internet , E-Learning , Weiner, Jeff (1970- )
Online Learning, en Masse
More top colleges are offering free massive open online courses, but companies and universities still need to figure out a way to monetize them.
Maneuvering the Map
Carol Muller speaks about the reach of Graceland as a Global Project from South Africa to the United States.
Photos of Gumboot
Carol Muller displays pictures of herself demonstrating an African dance style at the University of Natal in South Africa.
Discussing Pygmy Music
Teacher's assistants for Carol Muller's World Music Course teach a segment.
Rupture From the Past
Carol Muller speaks on a philosophy that argues that technology and migration have caused a break from tradition.
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text:
Defensive effort, Smith's second half lead ETSU to win over FGCU
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Click here for ETSU vs. FGCU Box Score
Senior guard Mike Smith scored 16 points in the win.
Saturday, February 05, 2011
FORT MYERS, Fla. (Feb. 4, 2011)
Senior guard
Mike Smith
(Vandalia, Mo.) scored 14 of his team-high 16 points in the second half and the ETSU men's basketball team overcame some uncharacteristic offensive droughts to drop Atlantic Sun Conference foe Florida Gulf Coast 66-59 Friday evening inside Alico Arena.
With the win, the Buccaneers stay one game back of Belmont in the league race, improving to 17-8 overall, 12-2 in A-Sun play. Meanwhile, the Eagles dropped to 5-16, 2-10.
"We weren't very good on the offensive end, but we defended hard and that was the difference tonight," said ETSU head coach
Murry Bartow
, whose team has won 13 of its last 14 games. "Mike wasn't his normal self in the first half, but he helped us in the second half. This is how we've been a lot this year, struggling a little in the first game of a two-game road trip but still winning. Hopefully we can just continue to play well and win."
In a matchup of two of the Atlantic Sun Conference's large, public institutions, the Bucs endured two stretches of offensive futility - one for eight minutes in the first half and another five-minute stretch in the second half. But on the defensive end, the Bucs forced 20 turnovers and cashed those in for a 26-12 advantage in points off turnovers.
Along with Smith, fellow senior guard
Micah Williams
(Manchester) scored 15 points to lead the ETSU attack. Meanwhile, FGCU's Christophe Varidel scored a game-high 19 points, while Anthony Banks and Kevin Cantinol had 11 each.
In the first half, ETSU raced out of the gates with a 12-1 run over the first four minutes of play. However, at that point the Bucs went cold from the field, not scoring for the next eight minutes of game time and allowing FGCU to take a 17-16 lead on Kevin Cantinol's dunk with 6:56 left in the half.
The Bucs regrouped from there and regained the advantage, ultimately leading 30-23 at the break.
In the second half, Smith found his rhythm offensively after scoring just two points in the first half. He netted 11 of the Bucs first 21 points of the second half and helped his team to a 51-34 advantage with 12:04 left in the game.
However, for the second time in the game, ETSU went into an offensive funk and scored just two points over a five-minute period. This allowed the Eagles to cut into the ETSU lead and go on a 14-2 run to make it 53-48 with 6:54 left in the contest.
From there, a 3-pointer from the left wing by Smith and a pair of free throws from Sollazzo made it 60-51, and ETSU went on to go up by as many as 11 with just over two minutes left. While FGCU was able to whittle away at the lead a bit in the final minutes, but finished seven points back at 66-59.
For the game, ETSU shot 42.6 percent from the floor and just 30 percent from 3-point range. Along with forcing 20 turnovers, the Bucs held the Eagles to just 36 percent shooting from the floor and 26.7 percent from 3-point range. FGCU did out-rebound the Bucs 35-31.
ETSU will move on to face Stetson on Sunday at 3 p.m. in Deland, Fla. For more on ETSU men's basketball, visit ETSUBucs.com and click on the men's hoops link.
Copyright ©2015 East Tennessee State Athletics. All Rights Reserved.


text:
Five months into her pregnancy, Shelton resident
Tracy Nerkowski was enjoying her weekly
prenatal yoga class when she noticed that her
ankles were swollen. She called her obstetrician's office and
was sent to Bridgeport Hospital to have her blood pressure
checked. Her OB/GYN, Emily Blair, DO, FACOG
(Fellow of the American College of Obstetricians and
Gynecologists), was already waiting at the hospital.
"I was so relieved to see Dr. Blair when we walked in that I
think my blood pressure dropped on the spot!" says Tracy.
"But it didn't stay that way, so Dr. Blair prescribed a medication
to help keep it under control."
The medication worked temporarily, but couldn't maintain
Tracy's blood pressure at a healthy level. "Dr. Blair was so
worried about me that she prescribed bed rest at home,"
Tracy says. "I was allowed to get up only to use the bathroom, so every morning I set up my laptop, books, telephone and
snacks within arm's reach around our living room couch
and stayed there all day long. I knew it was what I had to
do to keep myself—and our baby—healthy."
"Tracy would have walked on hot coals to stay pregnant,"
says Dr. Blair. "Whenever there is a problem during pregnancy,
parents are often stunned and it quickly becomes a
very intense situation for them."
But despite following her doctor's orders, and all those
hours on the living room couch, Tracy's blood pressure kept
going up. "So Dr. Blair had me stay in the hospital
overnight so my protein levels and kidneys could be continuously
tracked for 24 hours," says Tracy. "Tracy was hooked
up to so many monitors," remembers her husband, Paul. "I
held her hand all night—and it was a long night. We werereally worried," he sighs. Tracy was also seen by Chief
of Obstetrics, Steven Laifer, MD, one of Bridgeport
Hospital's perinatologists (obstetricians who specialize
in complicated pregnancies).
After the testing, Dr. Blair confirmed that Tracy had a condition
called preeclampsia—high blood pressure and
excess protein in the urine (for a complete discussion of preeclampsia,
visit Healthy & Wise Extras).
Specialized Maternal Care
Because preeclampsia can lead
to kidney failure, stroke and premature
birth, Dr. Blair determined
that Tracy and her
baby—now at about 24 weeks'
gestation (out of 40) and about
10 inches long—would be
best cared for by the obstetricians,
perinatologists and the
specialized staff in Bridgeport
Hospital's Special Care Maternity
Unit. "I wanted Tracy to be on
constant bed rest," says Dr.
Blair. Bed rest lowers a mother's
blood pressure and increases
blood flow to the placenta,
which provides the baby with
the oxygen and nutrients needed
for development, she adds.
"Deciding whether or not to
admit an expectant mother to
the Special Care Maternity Unit
depends on the seriousness of her condition as well as how
far along she is. Tracy's condition was pretty serious, and
because she was she was still in her second trimester,
I knew this was the best place for her to be in case there
were any further complications."
Along with daily monitoring to check the baby's health, Tracy
also received medication to speed up the baby's lung development
in case a premature delivery would be necessary.
"In the Special Care Maternity Unit, our job is to create a
warm, encouraging and comforting place for our moms,"
says Holly Lavery, RN, who has cared for expectant mothers
for more than 20 years at Bridgeport Hospital, including
Tracy. "We're here for them. Working with their
doctors, we provide the best technology and medical care
to keep them healthy, along with the intense emotional
support they need during this very stressful time."
Nurses work together to meet the needs of the expectant
parents. "The nurses really take a personal interest in the
patients," says Dr. Blair. "They realize how difficult it is to
have a serious condition during pregnancy and how
stressed the parents are. They help parents get through, day
in and day out, with lots of distractions. Without distractions,
parents can't help but worry what might happen."
On move-in day for the couple, Paul brought in comforts
from home—to help take their minds off their fears.
"We brought in favorite clothes,
puzzle books and our laptops,
everything we'd need over the
next several weeks, because we
didn't know how long we'd be in
the hospital," says Paul. They
hoped it would be for weeks,
because each additional day
that Tracy was pregnant meant
another day of development for
the baby.
"We knew that we would
receive excellent medical treatment
in the Special Care
Maternity Unit, but we were
happy to find out that our 'regular
life' could continue for
both of us," says Tracy. The 10
specially equipped rooms on
the unit provide family members
with wireless computer
access and are furnished with
TVs, DVD players, refrigerators and beds for dads-to-be.
"Between Tracy's daily tests and ultrasounds, we worked
remotely," says Paul. "My boss could get in touch with
me and I could answer questions from the office. We also
listened to books on tape and started a webpage about
Tracy's progress."
"We know how stressful the waiting and worrying can be
for expectant moms, so the hospital is delighted to offer
them massage therapy (after getting clearance from the
doctor), visits from hospital chaplains and consultations
with our childbirth educator and certified lactation consultant,"
says Holly.
Tracy and Paul also met regularly with Chief of
Neonatology Robert Herzlinger, MD, who is also
medical director of Bridgeport Hospital's Newborn Intensive Care Unit. "Dr. Bob helped us understand
what to expect with a premature baby. We knew our
baby was going to be early, we just didn't know how
early," says Paul.
"We try to educate parents as much as possible before the
baby arrives so they are equipped with the information they
may need in terms of what to expect and what kinds of care
may be necessary for the baby," says Dr. Herzlinger.
While in the hospital, Tracy was seen frequently by her
doctors, including perinatologists who checked the baby's
status. Then, at the beginning of her second week in the
Special Care Maternity Unit, the baby's heart rate and
ultrasounds were beginning to show that the baby was in
distress. "I remember looking at the baby's heart rate
monitoring at the end of the day and seeing that it looked
more concerning than it had earlier that morning," says
Chief of Maternal-Fetal Medicine and perinatologist
Robert Stiller, MD.
"My doctors and the perinatologists determined that the
time to deliver was now or it could be too late," says Tracy.
"I remember how quickly Dr. Menzies [neonatologist
Cheryl Menzies, MD] appeared at my bedside to answer
my last-minute questions and prepare me for the level of
care the baby would require after delivery."
Finally, it was time. "I was told to put on these special
scrubs while nurses prepared Tracy for the birth," says Paul.
"I was so excited that I'd soon meet our baby, but I wasn't
sure what to expect in terms of the baby's health."
Tracy was wheeled to a prep room where she received a
spinal block. The anesthesia was injected into an area below
her spinal cord. "I'll never forget the nurse's expressive eyes at that moment," says Tracy. "Her caring nature came
through her eyes at that critical time. That will always be
etched in my memory."
That evening, April 7, Tracy and Paul welcomed baby
Ethan into the world. Delivered at just 25 weeks' gestation
via cesarean birth by Dr. Blair's colleague, OB/GYN
Steven Cassell, MD, "Ethan weighed 1.5 lbs. and measured
11 inches long," says Dr. Cassell. "He had gained an
inch and about half a pound in just one week—which are
very good things in terms of his health and strength."
Tracy recalls the first few moments they officially became a
family. "When Ethan was born, I heard one little cry and
saw his arm from the elbow to his fist, which he was pumping
in the air as the doctors whisked him next door to perform
their preliminary check," she remembers. "Shortly
thereafter, Dr. Menzies brought Ethan back into the room
and Paul and I had our first look at him, which lasted only
a minute or two. No touching, no kissing, no holding—
just looking at this tiny little child of ours and wondering
what was in store for him." After that, Ethan was transported
to the Newborn Intensive Care Unit (NBICU), where he
would be cared for during the next four months.
"As parents of a premature baby, you experience different
emotions than during a typical birth," explains Tracy.
"There is obvious joy that your child is alive, but that joy is
hampered by his condition and knowing that critical days
are ahead. You truly start living moment-to-moment, as
each moment is so important to the baby's health."
Apart from being nearly four months premature, Ethan's
health obstacles during the first 16 weeks in the NBICU
ranged from a collapsed lung to possible bleeding on the
brain. He was hooked up to a ventilator (to help him breathe), intravenous medicines, lots of monitors and a
feeding tube, because, like most premature infants, Ethan
had not yet developed the sucking reflex. "The goal was to
maintain adequate levels of oxygen, blood circulation and
nutrition while his lungs continued to develop," says Dr.
Herzlinger. "It was frightening to think about the 'what ifs,'
but we knew he was in the right hands," says Paul.
Tracy and Paul went home about a week later, with Ethan
remaining in the NBICU. "He was still so tiny and fragile—
his diapers were about the size of four cotton balls—
but we were comforted knowing there was a team caring
for him," remembers Tracy.
"Tracy and Paul visited Ethan every day, spending hours
singing to him, reading stories to him and talking to him,"
says Michele Covino, RN, BSN (Bachelor of Science
in Nursing), Ethan's primary nurse, who quickly became
part of the couple's new hospital family. "That stimulation
from his parents helped in his development," she adds.
But because Ethan had help breathing with a special ventilator,
they still weren't able to hold him.
Finally, on April 29—more than three weeks after his
birth—Tracy had the long-awaited opportunity to feel
Ethan in her arms. "I finally got to hold him," says Tracy.
For a brief but momentous 90 seconds before he needed to
go back on the ventilator, the couple embraced their tiny
son, strengthening the bond already building among them.
"You know the saying, 'It takes a village to raise a child.'
Well, at Bridgeport Hospital, it's true," says Tracy. "There
were so many people who took care of him. And during
each phase, people would step in to make us feel better,
especially Michele."
"Our goal in the Newborn Intensive Care Unit is to plan
for the baby's trip home," says Michele. "Every day, our job
was to help Ethan get strong and healthy and to teach Tracy
and Paul how to take care of him—from bathing to feeding
to working his special equipment and knowing what to
watch for. Tracy and Paul are incredible people. They put
their trust and faith in us and were very eager to learn how
to care for Ethan."
In addition to providing top medical care for Ethan,
NBICU nurses made lots of mementos for Paul and Tracy,
who were both back at work during business hours. (Tracy
decided to save part of her maternity leave for when Ethan
was home.) Nurse Amy Puffer, RN, BSN, took photos of
Ethan and created three-dimensional collages. Nurse Dawn
Serreti, RN, BSN, made prints of his hands and feet. Nurse
Connie Anderson, RN, BSN, made him tiny hats with the
name of Paul's favorite hockey team written across the top.
Nurse Karen Carroll, RNC (Registered Nurse Certified),
always made sure Tracy and Paul laughed. "They made us
birthday cards, Mother's and Father's Day cards and a sign
with a photo of Ethan when he weighed 32 ounces," says
Tracy. "I've saved everything in scrapbooks and memory
boxes to share with Ethan when he's older."
On August 12, Ethan, who weighed just over 7 lbs., was
finally ready to go home. After a tearful goodbye to
the team who cared for them during those four months,
Michele walked Tracy, Paul and Ethan to their car.
"Today, Ethan is developing well," says his pediatrician
Richard Freedman, MD. "He's off a few medications and
continues to gain weight." Tracy and Paul are still in close
contact with some of Ethan's former Bridgeport Hospital
caregivers. When Ethan is a few months older, he
will participate in Bridgeport Hospital's Newborn ICU
Developmental Follow-Up Program. The only one of its
kind in Fairfield County, the program evaluates the mental
and physical development of at-risk NBICU graduates
to determine early on if these infants might benefit
from interventions to address any of their special needs.
"We really miss the people and the other parents we
saw every day and got to know," says Tracy. "We are so
grateful to the Bridgeport Hospital team for helping us
become a family. Without them, we may not have had a
son to bring home."


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The Kistler Library invites the Rosemont community to the Cheddar and Red Quilt Exhibition October 15-16. This is a special exhibit of 19th century Pennsylvania German quilts, which are from the many quilts owned by Mrs. Joanna Rose. She has hand-selected these quilts especially for Rosemont's exhibit.
Mrs. Rose sponsored the "Red and White" Quilt Exhibit at the New York Armory to celebrate her 80th birthday. While much smaller, Rosemont's exhibit will feature 13 quilts that have never been shown before.
The Rosemont exhibit will be inside the Kistler Library and open from 10 a.m. - 5 p.m. with a tour and lecture happening at 3 p.m. on both October 15 and 16.
For more information call 610.526.2973.


text:
Gallery: Off-Grid Cliff House Harnesses the Elements for Self Sufficien...
Off the grid means many things to many people. The Cliff House on Muskoka Lakes, Ontario, interprets "off the grid" as grand self-sufficiency. Designed by Altius Architecture Inc, the home's form is both integrated in the landscape's mass and floats above it using cantilevers and floor-to-ceiling glass. The Cliff House plays with all the elements — stone, water, fire, earth, wind, and sun. Read on to find out how!
Sitting on a ledge above a lake, the mass of this 3200 sq. ft. home echoes that of the large granite boulder it rests upon. The local granite is brought inside to act as a thermal mass for the two fireplaces that bookend the living space. In the summer, prevailing breezes and thermal vent stack, along with a green roof, keep the building naturally cooled. The sun plays the key role of providing electricity thanks to a solar electric system, storage batteries, and a power inverter. There is also a solar thermal system that uses evacuated tubes to heat both the in-floor heating and solar thermal storage tanks.
There are a host of other sustainable features but what is really striking is the home's sense of relaxation on the land. Its sensitivity in integrated design is accomplished by using design elements and materials that not only look exceptional but enhance the performance of the space.
3 Comments
April 6, 2010 at 2:13 pm
Since granite commonly is slightly radioactive, I wonder what the background radiation levels are in this house. Any idea?
April 5, 2010 at 11:01 pm
Well first of all I must say that the location of this house is incredible not to mention the stunning design! Why can't more people design quality, beautiful homes like this. I'm so tired of seeing the "cookie-cutter" style house everywhere! This house is a breathe of fresh air!


text:
Prize giving had on 07th May 2015 Pictures>>
Special Prize Awarded from NLB
The National Lotteries Board has a history of 52 years and the 06th of April 2015, is recorded as a historical date.
Winners were awarded prizes in value of over Twenty Six million Rupees. Prizes were handed over at the premises of Rupavahini Corporation by Minister of Finance Hon. Ravi Karunanayake. The president of NLB Mrs. Shyamila Perera and the present Board of Directors, including the NLB staff participated for this event.
Prizes were awarded as follows NLB Double Bonus winner was offered the price value of 10 billion. In 1137th Goviosetha draw, the winner was awarded Rs 75,175,334.40 and was the highest amount awarded for a Rs 20 lottery ticket in our country.In 0998 Vasana sampatha draw ,the winner was awarded Rs 12,010,963.00.
In addition to that, 22 jeeps, 7 three wheelers and 6 motorcycles presented. The Value of all prizes worth Rs. 260,835,246.80. photos