So was talking with my dad and his Henkels 4 Star knives (which are ~40 years old) are due for a thinning. Probably need the bolsters ground as well.
Suggestions for best approaches? I've only done some small thinning on my Tojiros and I suspect the 8" chefs needs something more major.
My lowest grits are a King 250 (from a 250/1000 combi) or my SG500 (which I know isn't low enough), so I'd likely have to invest is something coarse.
Or is just more worthwhile to find somebody compenent and just pay to get it done.
Suggestions for best approaches? I've only done some small thinning on my Tojiros and I suspect the 8" chefs needs something more major.
My lowest grits are a King 250 (from a 250/1000 combi) or my SG500 (which I know isn't low enough), so I'd likely have to invest is something coarse.
Or is just more worthwhile to find somebody compenent and just pay to get it done.