Unfortunately my better half decided this afternoon (despite frequent explanations to the contrary) that my Chinese vegetable cleaver was exactly what she needed to go through pork bones.
I know a few people have talked about a few different ways to sort out chips but just thought I'd ask advice for this circumstance: The chip is about 1.5mm - 2mm deep. It's not an expensive knife so won't be too hard, nor does it matter if I feck it up. And because of the shape, I'll just need to re-do the bevel and edge after, rather than the entire profile (I assume).
Can I just run it over a belt sander at 90 degrees until it's worn down? And would I need any special belt for that, or will a normal 40 or 80 grit work? Or should I try to sharpen it out on a rough stone, I have one for tools that's about 150 grit I think?
Any thoughts much appreciated!
I know a few people have talked about a few different ways to sort out chips but just thought I'd ask advice for this circumstance: The chip is about 1.5mm - 2mm deep. It's not an expensive knife so won't be too hard, nor does it matter if I feck it up. And because of the shape, I'll just need to re-do the bevel and edge after, rather than the entire profile (I assume).
Can I just run it over a belt sander at 90 degrees until it's worn down? And would I need any special belt for that, or will a normal 40 or 80 grit work? Or should I try to sharpen it out on a rough stone, I have one for tools that's about 150 grit I think?
Any thoughts much appreciated!