Tip Restoration

Chad Ward

Chad Ward

Joined
Nov 13, 2001
Messages
234
Okay, lets assume that uh ... a friend, yeah, a friend ... has been playing with his Sharpmaker and was a bit ham-handed. And I ... um, he ... rounded off the tips of his kitchen knives. Actually, squared off is a better description.


This happens with both the Sharpmaker and a Lanskey system, and I don't know what to do about it.

How does one go about restoring the pointy tip?
Hints, tips and tricks appreciated. Diagrams and offers to come over and do it for me even more greatly appreciated:p .

Chad
 
Go for bench stones and Razor Edge Systems clamp instead of the Sharpmaker. The sharpmaker is very good for touching up edges. In your case, you need to resharpen the whole edge, and to remove more material than a normal sharpening.
I was able to restore the point on my Native by skipping Sharpmaker and using DMT Fine/ExtraFine with the clamp. It took awhile, so be patient.
 
If the tips are actually squared off, they may have to be re-ground. This is a job a bit out of the range of the average knife owner. A machine shop or knifemaker could do the job, if the knives are worth the investment.

With the Sharpmaker, you have to stop your stroke before you get to the tip of the blade, or it will "slide" off the stone and eventually start to round off the tip. Final tip finishing has to be done by hand. With kitchen knives, you may not need very sharp tips after all. The main cutting edge is more important.

Your friend has to evaluate the situation and make a reasoned choice.
 
I usually draw back on the profile I want with a magic marker, and regrind the blade by hand using a course stone.

Hope this helps:D !!!
 
"Squared off" was probably a bit of an exaggeration. They're just kind of blunted at the very tip. I do try to stop the stroke on the Sharpmaker before getting to the tip, but I apparently slipped enough to remove the really pointy end. These are my kitchen knives, so a sharp (pointy) tip isn't really that necessary. It just bugs me that it's happened.

So, if I were to use a regular stone, how would I place the knife to regrind the tip properly?

Thanks,
Chad
 
Using a flat stone, I would keep the blade at 22 degrees(that should be ok for most knives). Make sure to use even, long strokes, so that you don't develop "dips" in the blade.

Hope this helps :D !!!
 
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