suggestions for fixing sharpening mistake

ashwinearl

ashwinearl

Knifemaker / Craftsman / Service Provider
Joined
Nov 9, 2006
Messages
562
I set an initial bevel with belt then moved to Lanksy system. I ended up putting a dip in the blade near the heel.

Should I re-grind the blade profile then regrind the bevels and try again?
ESUbtUl.jpg


Thanks as always.
 
I would. Think about chopping with the blade - as the heel comes down won't that leave a gap between cutting board and blade?
 
That's unfortunate. I would just try and grind away the slight protrusion right towards the heal. They say a kitchen knife should be flat in profile towards the heal anyway - so that when you rock it on the board it comes to a natural rest.

If you only remove that nubbin at the heal then maybe you won't even have to regrind the bevels? Any remaining waviness in the edge profile towards the heal should become less pronounced with successive sharpening. Nice looking blade, hope you manage to get it fixed to your satisfaction.
 
i would just flatten the bottom edge to remove the hump, and resharpen. if it is too thick after flattening, yes it would need the bevels reground.
 
skillgannon said:
Just a question. Is the thickness of your blade thinner at the heal?
Click to expand...
Yes. It is. I had a second blade that I did the same thing on last night. I didn't even use a belt for initial sharpening, I went straight to Lansky.

It too had that little divot at the heel. My last few have tended to be thinner at the heel than the tip.

I've ground off some tips in the past and maybe over correcting too much favoring the heel more, leading to thinner heels.
 
Straighten up the edge on the grinder platen ( hold knife vertically) or on a stone. Once straightened out, resharpen properly.
 
ashwinearl said:
Yes. It is. I had a second blade that I did the same thing on last night. I didn't even use a belt for initial sharpening, I went straight to Lansky.

It too had that little divot at the heel. My last few have tended to be thinner at the heel than the tip.

I've ground off some tips in the past and maybe over correcting too much favoring the heel more, leading to thinner heels.
Click to expand...

Stop starting the sharpening at the plunge.

Start at the middle of the blade and then work it back toward the plunge and forward toward the tip.

The problem is starting at the plunge and removing to much at a time with heavier pressure.
 
Often when you are starting out and trying to dial in the plunge you can get thin. Its going to be hard to get a even edge when the area near the plunge is much thinner. I would try to even out the rest of the blade and just blend them into the last 2 inches. So don't even go back to the plunge.

Other knives can get a bit of recurve but kitchen knives really need that straight edge.

Goodluck
 
The ol' 2 inch dip. I had the same problem with my first kitchen blades. Just like AVigil AVigil said, start your pass closer to the center of the blade, then move back, then forward.
 
You must log in or register to reply here.
Back
Top