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With the Edge Pro and its knock-offs, you sharpen long and large knives in sections like with a regular stone, reorienting it on the guide to maintain the proper angle. There is a long series of videos on Youtube about how to use it. The first one shows a chef's knife being sharpened. https://www.youtube.com/watch?v=CY6DJ0PQxyA
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Jul 4, 2013 17:19
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| # ¿ Apr 28, 2024 22:14 |
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Your two options are either grinding down the blade or just leaving the chip and letting it gradually come out as you sharpen. Both options are annoying with chips that size. Grinding it out will significantly alter the height or profile of the knife, especially since it's nowhere close to the tip. This would also be a lovely job without a belt sander, so I'd probably pay someone to do it if that is your decision. Your ex-roommate is a dick.
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Jul 9, 2013 18:07
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http://www.theboardsmith.com/
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Jul 10, 2013 22:53
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