Cushing H.
Gold Member
- Joined
- Jun 3, 2019
- Messages
- 2,714
Thank you Michael. That knife is so old (30 years or so) it has been sharpened in many different ways (steel, stone, ceramic pull through, 400 grit grinder belt, etc). Any way you sharpen will make the edge move back and produce that “heel” (I consider that a design defect present in almost all western knives). Some day I will get around to grinding that heel back. Then again, I have some four other knives that need the same treatment...Are you using a pull-through style sharpener? That receding edge with the heel sticking out makes me sad. I would think you would end up with a lot of unfinished accordion style cuts. The new one looks beautiful!