Got this as a gift second handed and would like to sharpen it and make it usable again. The serrated top part started to just break off, so I am cautious about potential metal parts in my food. Any tips welcome, thanks.
this post was submitted on 16 Jun 2026
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It's a good start ... but ... if you've done what I think you've done, you've made the tip quite a wide angle.
In this first picture the secondary bevel is the "dark" grey section. At you get to where you've ground it, the secondary bevel gets a lot thinner. This means this part of the knife is "blunter" on the bevel. You might be able to get the same apex, but it wont cut as well.
I'd start at that tip and try and make the bevel even thickness the whole length of the blade.
Not sure I fully understand. There are only two parts/types of metal, the silverish grey (appears as two colours in the picture) and the dark blade which is the core and held by the outer layer.
If I were to grind more off the dark, there would be no more blade to cut with. So I'm reluctant to shave off more further down. What would be the benefit?
I think they mean the dark part should probably be the same width at the tip as it is at the base, but difficult to tell without a macro lens photo of the tip of the blade 😅
That's what I thought as well, but once that is gone then the knife is without a blade. It's cutting well right now and I mostly use the centre when cutting anything