Richard

Do you think they’d be suspect to scratches from the magnets?  That would be my primary concern as you pulled them off and on the fixture.

Welcome Mark!

I can certainly see how a knife sharpened at those low angles can be incredibly sharp, what is the HRH on those?  Seems like they’d have to be really hard in preventing chipping.

Works now.  I ordered a can of Ballistol Multipurpose Oil and bought three grades of wet sandpaper at Lowes yesterday and practiced on a paring knife I have that’s full of scratches.  Worked great, took about an hour.

Looked to me like it had never been resolved so that’s why I opened the topic back up.

Pretty impressive setup for sure, did you get the Work Sharp or a bench mounted system?

That’s a nice set of knives.

There are quite a few YouTube videos available on removing scratches and they’re all different from each other so I guess take your pick.

Great video, thanks.

Is there a video that you know of that instructs on how to grind that heel down in order to begin removing that curve?

What is everyone’s take on the Sandoku 22 degree inclusive that was suggested years back.  Was there ever a conclusive decision made?  Seems to me that the edge would be  extremely effective when cutting fish and vegetables but you’d have to refrain from most anything else.

Looking to buy some files and start on serrated sharpening, which ones do you prefer?  I don’t see the link to your video.

That’s a great idea on those Amazon reviews, I’ll keep that in mind.

Yeah, that dip just forward of the bolster is totally from me sharpening it.  It used to be completely flat but because it began losing it’s edge just a few weeks after purchase, I’ve found myself clamping it into the WEPS and touching it up starting with an 800-grit stone several times.  It has never been on a grinding belt or a Chef’s C…[Read more]

Nope, bought it new off Amazon so it’s never been touched since then except by me with the WEPS.  I think you’re all right, it’s damaged and I might as well just accept that fact.  Amazing the difference of the other set of knives with the Friodur steel, night and day.  Thanks all for the inputs and advice.

Here’s some more pics with a little more definition.

So I’m looking at going with some finer grit stones and begin on providing a more polished result to those who want that.  I currently have the 800/1000 diamond and the 1200/1600 ceramic.  It seems that the next set of stones would be the 2200/3000 diamond but the vibe I’m getting from this thread is that it’s a no-no to do a d…[Read more]

That is not a serrated knife edge, those are the undulations I’m referring to on the edge of my 6” chef’s knife.  I’ll post more pics once I have my coffee and read the paper.

Nothing similar to that has ever been used. Only butcher block for vegetables and plastic for meats.