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Sharpening the tips and rounded areas

Wed May 08, 2013 6:26 pm

How does one go about sharpening the areas of a knife that seem more difficult:
The rounded tips
The heels of a boning knife

Things like that.

Seems difficult to keep the right angle when the blade starts to curve a lot.

Thanks!

Re: Sharpening the tips and rounded areas

Wed May 08, 2013 9:01 pm

With "The rounded tips" I'm going to assume we're talking about the normal curvature of a chef's/gyuto towards the tip?!?!?

I raise the handle as I get near the tip.

With "The heels of a boning knife", I'm going to assume we're talking about a traditional boning knife like this one:

http://www.chefknivestogo.com/riarbokn16.html

With these, you have to grind the edge to it's original profile and not worry about how it makes that funky little finger guard (or whatever it's there for) look. If you have the means, you can make whatever you've done look more original, but it's not necessary.

Re: Sharpening the tips and rounded areas

Thu May 09, 2013 12:22 am

Grinding curves with a flat stone free hand is a bit of an art. It takes a little practice to stay in contact with the edge and this is the problem area for most sharpeners. My best advice is to get a good magnifier and check your work frequently as you sharpen. Then you can get some visual feedback to inform you if you're doing a good job.

Re: Sharpening the tips and rounded areas

Thu May 09, 2013 4:32 am

MrDelicious wrote:"How does one go about sharpening the areas of a knife that seem more difficult:"

In the immortal words of the Pink Fairies, "Just Do It..."

Practice makes perfect, Mr.D. No two ways around it. :|
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