Hey all,
When my grandma passed away a couple of years ago they were going through her stuff and giving\getting rid of everything. The only thing I was interested in was her knives, most weren't the greatest but she did have 1 Henckle 8" chef knife. It was really banged up, tip was bent, multiple chips on the edge and was frowning from all the steeling and no sharpening during its time with her. They were going to throw it out as they figured it was a goner but I saved it, I just remember all the great meals she made for the family using that knife. Over the years I've fixed issues with it starting with the tip and putting an initial edge on it (left the frowning). Used it for a bit (was just a grab knife when I needed a quick cut, not making dinner with it) but recently got new stones so decided to restore it properly. Took the knife and 'bread knifed' it on 200 grit stone and got all the chips\dips\frowning out, brought it down to be nice and leveled, then worked the belly so it transitioned smoothly. Then I put a double bevel into it at 10deg and 15deg and stropped it on my ceramic. I was pleasantly surprised how easy it took the edge and kept it.
Anyways I'm really digging this knife and using it a lot more. I love the fact that it was my grandmas, now every time I use it I think of her.
Here's some pics of it. It's a Twin Gourmet I believe.
https://goo.gl/photos/DoCFjXS6CkijUDj17
When my grandma passed away a couple of years ago they were going through her stuff and giving\getting rid of everything. The only thing I was interested in was her knives, most weren't the greatest but she did have 1 Henckle 8" chef knife. It was really banged up, tip was bent, multiple chips on the edge and was frowning from all the steeling and no sharpening during its time with her. They were going to throw it out as they figured it was a goner but I saved it, I just remember all the great meals she made for the family using that knife. Over the years I've fixed issues with it starting with the tip and putting an initial edge on it (left the frowning). Used it for a bit (was just a grab knife when I needed a quick cut, not making dinner with it) but recently got new stones so decided to restore it properly. Took the knife and 'bread knifed' it on 200 grit stone and got all the chips\dips\frowning out, brought it down to be nice and leveled, then worked the belly so it transitioned smoothly. Then I put a double bevel into it at 10deg and 15deg and stropped it on my ceramic. I was pleasantly surprised how easy it took the edge and kept it.
Anyways I'm really digging this knife and using it a lot more. I love the fact that it was my grandmas, now every time I use it I think of her.
Here's some pics of it. It's a Twin Gourmet I believe.
https://goo.gl/photos/DoCFjXS6CkijUDj17
