Hey guys. Been on the boards for awhile (mainly lurking ) but need some advice on sharpening these steak knives for a co worker.
he noticed my knives are constantly sharp and asked if i sharpened. i told him i would be happy to sharpen whatever he needs.
next day he handed me this box of steak knives.
normally would be no issue but they seem to be single bevel.
anyone think i should try to cut a 50/50 into them? or just keep them with the very tiny single bevel?
they are sort of old and chipped/beat up and i believe he tried to sharpen a 50/50 into one of them as it has a half-ass bevel on one side (like most of his knives at work haha)
Anyways any advice would be appreciated
bevel side :
flat side :
(forgive the dirty counter i was making lunch )