True Up Edge on used knife?

Joined
May 15, 1999
Messages
720
Can someone get me started on truing up the cutting edge of a kitchen knife? It has a wow in the edge from years of sharpening on a steel. It no longer cuts along the entire edge, and I am hoping to get a good, straight edge again and return this knife to service.

Thanks in advance
Dave Evans
www.usedknife.com


[This message has been edited by WinDancer (edited 03-26-2000).]
 
The easiest thing to do if its not really really bad ( to the point of needing reground)is to work on it with a good set of bench stones. Start out with a coarse stone. Soft arkansas would work if you can't find a coarser oil stone, or somewhere around 220 grit diamond stones. Just work the edge over giving each side the same number of passes. It will take a while, switch from one side to the other about every 3 to 5 passes to keep things even. Do that until the edge bevel is completely restored ot how you want it. Then switch to a fine stone (hard arkansas ,600 grit diamond) and do the same routine of giving an equal number of passes to each side. I don't know how sharp you want it. You can go even finer, the main thing is to do the same amount of work on both sides. It will take a while, but the results should be good. Grinding might go a little faster but you would still have to go through resharpening it the same way, and its harder to keep it balanced when your dealing with such a thin edge. Not to mention the trouble of keeping the blade cool enough that you don't ruin the temper.
Hope that helps.

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Fix it right the first time, use Baling Wire !
 
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