I think you did a great job on the repair. You could also have done what I did when faced with a broken kitchen slicer.
But I’m guessing your customer might not have liked it…!
Rgds,
Here is a photo of a Mac knife I had to re-profile it was a heck of a lot of work especially not having a WE as yet so I did a fair amount of it on a Tormek freehand including most of the blade thinning then I did the thinning bevel at 10Ëš through to the edge refined with 1200 grit then I set a micro bevel of 15Ëšusing 1200 grit then dropped a degree until I got to 11Ëšall done on EP ; then back to the leather honing wheel on the Tormek to smooth out the graduations glad I got to keep this one.
The chef owner took a huge chip out of the middle of it on an Avocado stone the chip was about 1/2 inch deep and the profile of the stone.
I cant wait to get the WE. so here are two pictures one the repaired MAC & two a photo of a new MAC.
Attachments:
Thanks for posting that, it’s exactly what I was trying to describe.
[quote quote=“PhilipPasteur” post=12642]You read a bunch into those few words. Indeed I may have misinterpreted, there was not much oto go on. I hope so.
Ruining the temper on a blade is a high cost for a repair job! Whether Tuffy did or did not,…
We’ll have to wait for the Tuffy Translator (I’m not sure what he meant either.) :dry:
Thanks for posting that, it’s exactly what I was trying to describe.
[quote quote=“PhilipPasteur” post=12642]You read a bunch into those few words. Indeed I may have misinterpreted, there was not much oto go on. I hope so.
Ruining the temper on a blade is a high cost for a repair job! Whether Tuffy did or did not,…
We’ll have to wait for the Tuffy Translator (I’m not sure what he meant either.) :dry:[/quote]
Hey! I have a PDS (pretty darn sure) in translation and am willing to bet 2 
that the translation is spot on :woohoo:
Bets to be settled upon Tuffy’s verdict.
Looks great Tuffy. I am a rookie, can you quickly review how you reground the knife? Thanks. PS I like you videos.