My father has a fillet Knife he bought while traveling in norhtern MI. It seems to be pretty flexible, decent to put an edge on steel, I'm guessing some kind of stainless. The business edge on one side is ground further than the other, like is common on manufactured knives. What is recommended implement of destruction to straighten the grind? I am pretty good with oil stones and getting to learn dry files.
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Dad's fillet knife ?
- Thread starter michdad
- Start date
it would probably be fine just leaving it...but if it bothers you, what i would do is this:
if it isn't too extreme, use a course stone.
if it is pretty bad, too bad to make sense to use stones, go ahead and try files. the files might not work, depending on different factors. if they don't, go back to the stone.
i would personally just take it to the 1x30 belt sander though, and convex the whole thing.
if it isn't too extreme, use a course stone.
if it is pretty bad, too bad to make sense to use stones, go ahead and try files. the files might not work, depending on different factors. if they don't, go back to the stone.
i would personally just take it to the 1x30 belt sander though, and convex the whole thing.
- Joined
- Feb 19, 2008
- Messages
- 605
You might try one of the larger coarse Diamond stones like DMT or Smith's.
They move a lot of metal fast. Get your bevels back to your preference and fine
tune it with your fine stone or ceramic. Last resort your local resturant supply
store may offer re-sharpening at reasonable price.
JMHO - GL! -Ron
They move a lot of metal fast. Get your bevels back to your preference and fine
tune it with your fine stone or ceramic. Last resort your local resturant supply
store may offer re-sharpening at reasonable price.
JMHO - GL! -Ron
PLEASE take no offense, I have finally had the light go on regarding how to sharpen a knife after about 20 years of trying to learn. No need to pay someone, love to figure out how to "DIY". Just have never come across this particular fix before, yaknow??
- Joined
- Feb 19, 2008
- Messages
- 605
Ha! No offense taken, wasn't sure how much time / knife you had left.
Nothing more rewarding to me than bringing a knife back to useful "life".
The belt sander/diamond stones eat a lot of metal, you have to bring down
the short side even with the long side then tighten (increase) the angles gradually,
to your liking. (See my post on the Spydy regrind, just went through this).
I find a lot of user knives uneven like this, I think it may be because say a right
handed user is better at sharpening the right side of the knife right-to-left
and the left side of the knife is more unnatural to sharpen on the stone left-to-right.
(Or visa-versa) The weak side gets a shallower, longer angle because it rolls more
when sharpening on the stone.. aka the one-sided convex blade.
GL! -Ron
Nothing more rewarding to me than bringing a knife back to useful "life".
The belt sander/diamond stones eat a lot of metal, you have to bring down
the short side even with the long side then tighten (increase) the angles gradually,
to your liking. (See my post on the Spydy regrind, just went through this).
I find a lot of user knives uneven like this, I think it may be because say a right
handed user is better at sharpening the right side of the knife right-to-left
and the left side of the knife is more unnatural to sharpen on the stone left-to-right.
(Or visa-versa) The weak side gets a shallower, longer angle because it rolls more
when sharpening on the stone.. aka the one-sided convex blade.
GL! -Ron
This was the most difficult thing for me to learn to not do. I have reconditioned a couple of hi milage users that had that problem.
I did get the knife straight. Cleaned it well, started with clamping it to my desk and used files to get it straight. After I was happy with the edge, I switched to oil and stones. Looks good, dad will be happy.