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Knife Abuse, Part 3: Healing and Reconciliation (sh.itjust.works)
submitted 1 month ago by to c/pocketknife@lemmy.world
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Knifemen, knifewomen, downvoters, upvoters, it's time to update you on the salvation of this kitchen knife. Mr. McKay, based knife sharpener, did the best he could do to restore the edge to something like symmetry. I expected a salty comment or two on the topic when I picked it up, however, he did not offer any, only a pitying silence as he gave me a meticulously handwritten receipt. Yet, his silence was full of kindness. Cost: $4.00 USD Many have asked, how did I achieve the ragged edge seen in my previous post? I wish I had a better answer for you, except that I used a shitty Coghlan's sharpener that was probably full of metal filings and dirt. That one is going in the trash. Any suggestions for buying a beginner's sharpener for $30.00 or $40.00 ? I don't know how to use a file or a stone.

Photos from multiple angles of a 5" Stainless Steel Santoku Knife With a Rough, Dull Edge from Oversharpening With A Cheap Pull Through Sharpening Tool
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[–] 2 points 1 month ago* (last edited 1 month ago)

This kitchen knife is toast. It's not coming back to anything resembling a working knife.

Replacing it would be cheapest, but the visible damage is not deep. It doesn’t have any severe chips and doesn’t appear badly bent. The frown at the heel is typical, usually seen on full bolstered knives. That needs to come down and then it needs to be reprofiled to establish a fresh, straight edge. After that, sharpened as usual.

I could have it back to working knife inside maybe fifteen minutes with a brick, a good slow belt sander, and paper wheels. With a brick alone, a good coarse stone, and some elbow grease, maybe an hour.

If this knife is toast, it’s because of a lack of knowledge, experience, equipment, or willingness to put in the work.

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