Messages

Charles,
It take a bit of practice but I've been successful doing the tanto edges just using the standard guide to help keep a steady hand.

What angle did you use to sharpen your ceramic knife?

I have been asked by a chef friend to sharpen his ice sculpting tools. Most appear to be a regular chisel and a couple of v-shaped gouges and one u-shaped gouge sharpened on the inside. Any suggestions on sharpening techniques, specialty jigs and cutting angles. Have been told that ice is harder than most wood and the angles should be stronger. Any thoughts? I am a knife sharpener by trade and do some specialty sharpening on my T-7.
Thanks
Carter