Re-profiling a 20 year old German Chef's knife?

S

Sid Post

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I have a friend on another forum with a well used and well loved Henckel's 8" Chef's knife. It has become a tomato "smasher" that doesn't cut so well. I believe it needs to be flat ground to thin the spine and edge. She gets it sharpened about once a month now but, I believe the edge has become too thick which is causing the "smashing".

She spoke to a couple local knifemakers who showed no interest. Is this something someone from this forum would be interested in doing at a price that makes sense?

Thanks!
Sid
 
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