Messages

Thank you both, Ken and kwakster for your quick replies!

Ammusingly when i first wanted to try removing the bolster with my Tormek i thought of using the side of the stone but quickly abandoned the idea out of fear of damaging the stone. Your tips will be of enourmous help, i am sure and i can always practise with the knife i ruined so long ago 

Hello fellow knife sharpeners!

I am trying to teach myself how to sharpen knifes, as a freshly baked chef this should be rather useful and with the T-4 model i am getting very pleasing results but i am facing one problem where i just don't seem to be able to find a solution on youtube. The goitre on my knifes (i hope i am using the correct english word for that, the thick part at the end of the blade, most german knifes unfortunatly have that) kind of blocks me. If i don't reduce it somehow then there will always be a gap between the cutting board and my knifes which makes cutting chive for example hard to do.

Now i want to know from you experts how you do it? Do you just grind it away at a steep angle on your T-4? If yes, doesn't the stone get uneven? Or are there any more elegant solutions which i am just too stupid to see? I don't want to damage my knifes by overheating the steel or anything of that sort and i already have a knife at home which i tried working on, when i was still an apprentice, with a belt grinder and that poor thing now looks just too damaged to use in front of any fellow chef.

Thanks in advance for any replies!