A friend of mine is a bartender. He was given a knife, as a gift, that is a called a bartender’s knife. It’s meant for cutting lemons, limes and other items a bartender might need for garnish. It’s a short fixed blade.
I don’t think the manufacturer put an edge on the knife. It is definitely not ready for use right out of the box. So I’m trying to put an edge on it. I think this is what you guys call profiling a knife.
Well, I’m not having much luck in sharpening this knife. I spent about an hour working on it, starting with 100 grit stones and going thru to a stropping stone and I can’t seem to get this knife sharp. I getting a lot of shavings, but no edge.
I’d appreciate any insights you could provide. Maybe I’m doing this right, but just not being patient enough? maybe there’s a preliminary step I should take with this knife before using my wicked edge.
Help!!!!!!!!!!!!
Here’s a link to the knife: https://www.google.com/search?q=bartender%27s+knife&rlz=1C1CHBF_enUS822US822&oq=bartender%27s+knife&aqs=chrome..69i57.2862j0j8&sourceid=chrome&ie=UTF-8
Michael
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