June 3, 20197 yr Author So I tried out filing the whole edge by hand and it pretty much worked. I really felt it being harder near the tip and softer in the middle, so I just filed as much as I could. I basically filed until I literally couldn't file more, since the soft metal got removed, exposing the hardened steel. I then hand-sanded it up to 600 grit, and glued everything together. Tomorrow will probably be when I actually finish the knife! One question though, what grit do you think I should go up to on the knife (not sharpening)? I can imagine a mirror finish being annoying in the kitchen with food sticking more easier than on a satin finish, but what grit specifically do you recommend for a chef's knife?
June 6, 20197 yr Author Ok, the knife is finished (two days ago) and I've never been this proud. The thing isn't perfect, but it's perfect for me atleast . I have to get better at sharpening. I used an electric knife sharpener that my parents had, even though I don't like that way of sharpening. It cuts, but the steel has more potential.
June 6, 20197 yr Most cheap, commercial, home knife sharpeners are an abomination to good cutlery. Learn to use a good stone or get a *good* sharpening system and learn to use that.
June 6, 20197 yr Author 3 hours ago, ThomasPowers said: Most cheap, commercial, home knife sharpeners are an abomination to good cutlery. Learn to use a good stone or get a *good* sharpening system and learn to use that. Yeah I've always wanted whetstones but they seem too expensive. A coarse, a medium and a fine stone plus one for flattening must be very expensive? How much should one pay for each stone to avoid either getting a crap stone or a way too expensive?
June 6, 20197 yr I've always bought mine used at the fleamarket and then cleaned them up often using directions from almost a century ago. You are mixing up higher price with higher quality. Learn what a good stone is like and then try to find them at better prices.
June 6, 20197 yr Looks good to me. My only concern is the sharp point of the bolster and it jabbing into a finger, especially if the handle is wet & slippery in use as chef knives tend to get.
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