- Joined
- Jan 3, 2002
- Messages
- 41
I have been sharpening a customer's Wusthof and Zwilling/JK Hinckels kitchen knives ( 8.5 and 8 inch chef's knives, another 8 inch knife and a pairing knife). They were some of the dullest knives I have come across. In an effort to get them very sharp I may have over did it. The knives are very near razor blade sharp and it seems the steel is not good enough to handle this level of sharpness. The edge dents or rolls very easily. I'm not sure if my problem is a residual burr root or if the edge is just too fragile.
The customer needs to butcher one or more deer next week. If he avoids bone or other hard materials the knives should cut wonderfully. However, they will probably dull quickly. These knives were sharpened on Tormek T4 using the standard 220/1000 stone and a 4000 grit Japanese water stone. I ground the edges at a very shallow angle (probably too shallow) to enhance sharpness.
Deburring was done on a belt Rikon belt sander with a plain leather belt.
How should I go about fixing this problem? Any suggestions would be appreciated.
The customer needs to butcher one or more deer next week. If he avoids bone or other hard materials the knives should cut wonderfully. However, they will probably dull quickly. These knives were sharpened on Tormek T4 using the standard 220/1000 stone and a 4000 grit Japanese water stone. I ground the edges at a very shallow angle (probably too shallow) to enhance sharpness.
Deburring was done on a belt Rikon belt sander with a plain leather belt.
How should I go about fixing this problem? Any suggestions would be appreciated.
