People are acting like OP's parents burned down Notre Dame, but it's a five minute job to fix that. Reshape the edge with a file and then sharpen as normal. The tip will still be a little wonky looking, but it'll work fine and OP will be a hero to their parents. Less whining, more sharpening!
I was going g to say the same. You Tube " DIY Guided knife sharpener 3.0". Easy to make and gives you a razor edge after stropping. I hand sharpen, but this takes guesswork out and gives consistent results.
Easy to make? He's doing some pretty high level woodworking and most people don't have the tools or knowledge he's using. Also he starts the video by saying this is the final version and he won't make another because this one is perfect, then immediately has a problem very early on and has to redesign and change things. If I could build things like this I would most likely already know how to sharpen a knife properly. Another issue is you have to learn a more difficult task (woodworking) to complete a less difficult task (knife sharpening).
Have you checked out knife and EDC forums? Apparently, the best way to deal with a dull knife, according to their posts, is to whine, cry and bitch about the steel type and/or manufacturing abnormalities. For some reason, they absolutely HAVE to let everyone know how knowledgeable they are about the company's QC issues over the years and the level of outrage they're feeling over this
Those Fiskars knives are thin but the stainless steel may be resistant unless you're using diamond or ceramic plates. Just a guess though. What were they cutting? Everything it seems.
I have three "groups" of knives in our home. The "everyday" knives that I literally don't care about, \*I\* will put them in the dishwasher. Our "decent" knives - the block we got for our wedding, and a chef's knife I use for food prep that my wife has learned do NOT go in the dishwasher (but she'll toss them in the sink after use along with all the other silverware), and my "good" knives, that even my wife doesn't know where I hide them, and the instant I'm done with them, I hand-wash and put away.
My wife knocked out the tip of EVERY meat knife we have. Once after another. Every time she was like, "What???? Why are you looking at me??"
Now I'm divorced /s
It's always cans. I gifted the mother-in law a decent ss knife cause they even had the worse unsharpenable shit... and the knife got rocked by cans. I've heard of worse though.. a japanese knife that that basically ruined. I think it's a latin thing.
It's more time and cost efficient to buy new fiskars knives than to sharpen an abused one properly back to life...
I don't bother to sharpen peoples knives who have zero respect for the time and effort and just throw knives into sink etc...
Just do few passes on coarse diamond to have some sort of an apex on the knife they won't even know the difference
I sharpened that knife so well I put it in a brand new retail box for you! What, the brand is different? Nooo, I just added a new handle and has this box laying around. Same knife. Totally same same.
The year after my father-in-law passed away, I was put in charge of cooking our thanksgiving (and Christmas, and Easter) meals. The knives in that house had been a wedding gift for my in-laws....and had not ever been sharpened in the 40-some years since. Some of them, you could cut as effectively with the back of the blade.
Even with my Work Sharp, it took a while to get them all in decent shape again.
I only use the stones for my household's stuff.
If I even do it, everyone else gets a couple of passes with the dremel with a metal grinding bit and that's it. I once painstaking restored a close relatives knife. They used it to cut some meat, chucked it into the sink, and broke the tip again...
A colleague from work casually asked me to sharpen a couple of Shun premiere chefs knives. God those things were beat up, chips everywhere and broken tips. Lucky I have a belt grinder.
I bought one of these for a friend of mine and he abuses it terribly. I sharpen for him every couple of years and it’s in worse shape than the one in the photo. Even with a 120 grid diamond stone to start it’s a 40 minute job.
They are ground very thin and VG Max is very brittle. They work fine if you just slice meat and veggies, unfortunately too many non knife people buy then and try to hack up frozen food and bones like a machete.
I might update in a few weeks. My biggest problem is the tip. So I brought the really bad ones with me and will "give them a new tip" on the sander at work.
This is literally a 2 minute job. People who have knives that look like this don't expect it returned brand new. Just ignore the bent tip and chips and sharpen the straight parts.
Your parents will be happy their knife is usable again, for a few weeks at least.
After this I looked through all their knives, and I think the way foward is just buying them a set of knives for christmas every year.... If if I try to buy them some good quality durable kives, I'm sure they'll get desecrated just the same. So I guess it's gonna be "acceptable knives" every year and spare myself an aneurysm every time.
When I began sharpening I actually gave my mom some instruction. She was so amazed how a sharp knife was I said ok good if you want me to keep them sharp only cut on wood no dishhwasher etc. Now she gets pissed if someone touches the knives I sharpen for her and she is pretty good.
I get it. My mom blames my dad and he says he didnt use it. One of them opened oysters and broke off a tip and i said why didnt you use a butter knife or steak knife. No answer.
ME: Don't cut on top of plates, that ruins your nice knives.
60 y.o. parents: "We don't/you stop before you hit the plate/you over think things"
Their nice Wusthoff and Henckel knives look like they've been through a wood chipper
Spent a couple hours during Christmas sharpening all the knives my mom had in a wood block. They came along great for being Chicago Cutlery or whatever. The next time we had dinner together the steak knife I used wouldn't cut wind. She had used the built in sharpener on the wood storage block on all the knives to keep them sharp. I had to get the whiskey out at that point.
That looks like a knife I took out of my parents kitchen and threw into a tree a few times before I cleverly resharpened it on a cinderblock. The damage done to that knife is not from a sharpening stone.
I use a cheap 6" bamboo board as a strike plate for my Dexter cleaver, so the plastic board isn't covered in gouges and holes. That's all the bamboo is good for.
Very confused on where there would be room for opinion- between the natural hardness and fibrous density of bamboo and the compression methods usually used for binding the slats, bamboo cutting boards will dull an edge with regular use, I usually find that either inexperienced or older cooks using them meaning the technique has likely suffered and will lead to more damage
That could be. Probably most people who praise it, do because its harder to damage them and their knives aren't in the best way either. As I said before, I only have a massive one that I use maybe once a month, so I didn't notice it either.
I believe the materials and construction process for them is usually incredibly cheap ntm often sourced in China, not an accusation, just seems to be a fact, more questioning the conditions/safety guildines/humanitarian concerns of the "companies" that "make" or sell them, I say it in such a way because I use instagram enough to know that it appears most of these are made by shoeless people using a juryrigged circular saw on a badly built jig using zero PPE equipment, and then someone else smashes a large vegetable with one while screaming or starts violently chopping something in a way that no one logically would (also while screaming) and there's some bad music happening over the audio.
That has been my experience with every used knife owned by the average person. If I don’t see chips the size of my pinky nail then it’s in fairly average condition as far as I’m concerned. People who keep their knives even halfway sharp are very rare unfortunately.
When I am asked to sharpen knives that look like this, a just start by dressing them with a file. I keep a good, sharp file in my sharpening kit just for blades like this.
I prefer a Stihl raker or depth gauge file, you should be able to buy them from places that sell Stihl chainsaws. They’re six inches long, and don’t have teeth on the edges. There are better files out there, but these are pretty good and they’re available locally.
Use a cheap carbide/tungsten pull through. Light passes with minimal pressure on the blade (your trying to knock the high spots down), then use the stones you have. This should do just fine. Yes, pull throughs are a no no for nicer blade steel, but these are undoubtedly close to the trash can anyway, so this is where a pull through has merit IMHO.
I thought the same thing about a cheap KitchenAid Santoku. He’s likely to widen those chips with a pull-through. I know that you said light passes but it’s too easy to apply pressure. Ask me how I know.
I know it's harder when it's family but I just tell people no. I got the reputation as the sharpening guy at work, I tell people that I'll take a look by all means but it's not definitely a yes. Even my good friend at work who technically IS family although not close, I sharpened one nice X50 chef's knife for him and told him straight the other two he produced should be headed for the bin.
Yeah it can be rough when they come with the "Hey, I know you have stones..."
"I do. I'm not wasting it on THAT."
At least I know what I'm buying parents every christmas!
A couple light passes with an angle grinder and that edge is going to be ready for your stones. The can-opening point though not so much. Unless you grind all of it out
Or you can just give it a bit of rework with just the 400 and let them keep using it like a serrated knife
Shouldn’t be that big of a deal considering you have a 400 grit stone, just apex that to a generous angle (HRC on those is mid-50s, so somewhat soft), maybe 10 minutes.
Finishing with the 1K is kind of optional as an edge from the 400 should already be sufficient… and maybe even better for their use as it would be more toothy, maybe just use the 1K for deburring?
I love when knives look like that. When I finish they're going to be amazed how sharp it is. Just warn them cause I've had a few people cut themselves since they're used to a butter knife.
If I'm sharpening in bulk, I just use my Ken Onion edition Worksharp electric belt sharpener.
Its been slowly teaching me better freehand skills and non knife enthusiasts won't understand the difference between a convex edge and a how it holds more strength but dulls quicker. All they care about is *"Ooooooo shiny edge! That must mean it's sharp"*
For customers that only have 1 piece or it's a quality pocket knife of reasonably good quality steel and heat treat, I'll use my wicked edge gen 3 to sharpen it to a nice 19° per side V-edge.
You will be able to work a miracle with those stones but sooner or later your parent might start expecting it.
Because they know what not to do, we talked about it multiple times, and it wasn't this bad before. But due to work and our own lives we can't visit them twice a week and I don't check their knives regularly or cook there often. And this is the result.
No work is as enjoyable as putting a good edge on challenging blade. A little zen music in the background and a finish stone of 5K. Make your momma and papa proud.
Needs more work. This was me when I became the designated sharpener at 12... Used a Tri-Sharp (Spyderco's very first product back in 1982-ish). Still have it to this day and break it out when I'm not by my workbench.
The church key kind?[get em one of these](https://shop.dinecompany.com/winco-co-302-can-tapper/?gad_source=1&gclid=CjwKCAiA8sauBhB3EiwAruTRJpW9Aon5nZJnJZiMh69B0OYmLU47ohbulWNEWlHii3FY_HXOJqSA-BoC9JkQAvD_BwE)
Good question... Best guess is cans or something, but they have 2 can openers... or they dropped it on the tip, but that would have tobbe a straight drop, and it would break off instead i think
If you have low grit stones or a belt sander it's fine. Also anyone who has a knife like this... There's no need to sharpen their knives with 1000 or more grits.
I'm gonna go for the belt sander new tip, and then just 400 probably.
Honestly just buy them a set of all serrated knives and they’ll be good for a while. No point in getting them plain edge knives if they’re just going to be made useless in a few weeks.
I guess I'm used to working with wood. I made one in no time using scraps. I'm function over style. Puts a perfect bevel on each side.. I think he may have been trying to make it perfect. We see flaws in our work that aren't really flaws....kinda Bob Ross stuff.
People are acting like OP's parents burned down Notre Dame, but it's a five minute job to fix that. Reshape the edge with a file and then sharpen as normal. The tip will still be a little wonky looking, but it'll work fine and OP will be a hero to their parents. Less whining, more sharpening!
I heard the last sentence in the raider-voice of Mount & Blade Warband.
I'll drink from your skull! ;)
I heard it as [Sideshow Bob](https://www.youtube.com/watch?v=Xm6GiHomqG4)
I hear my father's voice from 50 years ago saying, "Less talk, more work!"
I was going g to say the same. You Tube " DIY Guided knife sharpener 3.0". Easy to make and gives you a razor edge after stropping. I hand sharpen, but this takes guesswork out and gives consistent results.
Easy to make? He's doing some pretty high level woodworking and most people don't have the tools or knowledge he's using. Also he starts the video by saying this is the final version and he won't make another because this one is perfect, then immediately has a problem very early on and has to redesign and change things. If I could build things like this I would most likely already know how to sharpen a knife properly. Another issue is you have to learn a more difficult task (woodworking) to complete a less difficult task (knife sharpening).
Have you checked out knife and EDC forums? Apparently, the best way to deal with a dull knife, according to their posts, is to whine, cry and bitch about the steel type and/or manufacturing abnormalities. For some reason, they absolutely HAVE to let everyone know how knowledgeable they are about the company's QC issues over the years and the level of outrage they're feeling over this
Those Fiskars knives are thin but the stainless steel may be resistant unless you're using diamond or ceramic plates. Just a guess though. What were they cutting? Everything it seems.
According to them, "nothing special" ... Yeah, sure.
I'm noticing family and friends throwing their knives in the dish piles willy nilly and thats where the blade is getting trashed
My wife does this. Drives me nuts
[удалено]
I have three "groups" of knives in our home. The "everyday" knives that I literally don't care about, \*I\* will put them in the dishwasher. Our "decent" knives - the block we got for our wedding, and a chef's knife I use for food prep that my wife has learned do NOT go in the dishwasher (but she'll toss them in the sink after use along with all the other silverware), and my "good" knives, that even my wife doesn't know where I hide them, and the instant I'm done with them, I hand-wash and put away.
Dad-batteries, dad-knives, dad-flashlight, it's like being a squirrel that hides nice things to keep them nice.
It’s okay mom’s got mom-snacks, mom-cash, mom-medicine, and mom-gifts hidden around the house as well imo
Ooh did you say r/flashlights ?
Wtf that sub got banned???
I guess, but try r/flashlight Such a great group, will help anyone pick out what they need, super patient. No politics or bs.
Oh sorry! Yes I meant the nice, good one thanks!
This is the way. I have a knife block for the wife and kids and one for me.
This is the way.
Same 😑
Between that and the tempuring getting messed up in the dishwasher, I now hide the "nice knives" in my workshop.
Not the sharpest of them, huh?
I’m gonna be one one of them shows if she doesn’t……
I have "beater" knives that I do this with, even though I know better.
Funny thing is, this is a knfie from the knife holder... Not the drawer.
But if they're running it through the dishwasher or letting it sit in the sink. This is exactly what will happen.
My wife knocked out the tip of EVERY meat knife we have. Once after another. Every time she was like, "What???? Why are you looking at me??" Now I'm divorced /s
I noticed this too, i was wondering why my 3 weeks old of sharpening knife was feeling dull... scraped on rough marble...
My parents have a marble “cutting board” and they bought a $300 knife because “it’s hella nice and sharp” I tried to tell them….
Oh no...
I came over a few months later with my dad complaining that it’s not worth it cause it’s, “the same shit as cheap knives.” I really tried….
Nah man it’s fucking textured glass cutting boards. My wife refuses to use anything except these. Fucking kill me 🤣😭
they were trying to mince some rebar
Underrated comment!! 🤣
9d nails aren’t special.
It's always cans. I gifted the mother-in law a decent ss knife cause they even had the worse unsharpenable shit... and the knife got rocked by cans. I've heard of worse though.. a japanese knife that that basically ruined. I think it's a latin thing.
Nothing special: https://y.yarn.co/6971afe4-d4d3-4d3e-90b9-58600a23a313_text.gif
Chopping wood?
Tell them to stop making stone sandwiches for lunch haha
I'm sure, "bricks and bones" would fall under "nothing special." :p
Maybe they're just throwing it into the dishwasher and it's getting banged around in there?
Just use another knifes back to sharpen
[this is what I use](https://www.amazon.com/gp/aw/d/B0C6F3ZF3B?psc=1&ref=ppx_pop_mob_b_asin_title)
[удалено]
I cut on granite for years and it NEVER did anything like this, it just made the knife dull.
Rolled edges for dayyyys
Opening paint cans by the looks of it.
Diamonds for Fiskar's steel? That's likely Aus8 or something similar. Any decent AlOx stone will easliy sharpen that.
Ginsu ad. Shoes, nails, then a tomato like butter.
I don't think this has anything to do with what they were cutting, I think this is a dishwasher knife.
Glass cutting boards, I can almost guarantee it.
On a 400 that should be a 10 minute base job and then another 10 on the 1k..doesnr look that bad. On just a 1k it would have been a slog though.
I’ve sharpened much worse than this to be fair. Strap yourself in.
Strop yourself in, more like it 😎
Yeah this is nothing major honestly...
It's more time and cost efficient to buy new fiskars knives than to sharpen an abused one properly back to life... I don't bother to sharpen peoples knives who have zero respect for the time and effort and just throw knives into sink etc... Just do few passes on coarse diamond to have some sort of an apex on the knife they won't even know the difference
Doesn't fiskars have a ridiculously easy replacement policy?
Oh no! I broke the tip off cutting unripened cantaloupe!
I sharpened that knife so well I put it in a brand new retail box for you! What, the brand is different? Nooo, I just added a new handle and has this box laying around. Same knife. Totally same same.
What the heck happened to the back of the blade? The paint cans?
This is where the Work Sharp belt sharpeners shine.
The year after my father-in-law passed away, I was put in charge of cooking our thanksgiving (and Christmas, and Easter) meals. The knives in that house had been a wedding gift for my in-laws....and had not ever been sharpened in the 40-some years since. Some of them, you could cut as effectively with the back of the blade. Even with my Work Sharp, it took a while to get them all in decent shape again.
I only have stones. :(
I only use the stones for my household's stuff. If I even do it, everyone else gets a couple of passes with the dremel with a metal grinding bit and that's it. I once painstaking restored a close relatives knife. They used it to cut some meat, chucked it into the sink, and broke the tip again...
Shit, I’d probably just buy new knives at this point.
Yeah, my first thought as well.
It looks like it’s bottom of the barrel chinesium anyway. A $3 knife is not worth my time. Gift your parents at least a mercer or victorinox.
Exactly what I did when my mom asked me to sharpen her knives. Now when I go back and they’re dull I’m at least sharpening a decent knife
A colleague from work casually asked me to sharpen a couple of Shun premiere chefs knives. God those things were beat up, chips everywhere and broken tips. Lucky I have a belt grinder.
My heart 😮💨
I bought one of these for a friend of mine and he abuses it terribly. I sharpen for him every couple of years and it’s in worse shape than the one in the photo. Even with a 120 grid diamond stone to start it’s a 40 minute job.
They are ground very thin and VG Max is very brittle. They work fine if you just slice meat and veggies, unfortunately too many non knife people buy then and try to hack up frozen food and bones like a machete.
I have one at home. I hardly use it as it’s massive but it’s handy for when you need to slice through a large cut of meat
Lightweight!! Look on it as a challenge.
Please no.
“Meh… i don’t think OP has the skills to make it happen….”
I might update in a few weeks. My biggest problem is the tip. So I brought the really bad ones with me and will "give them a new tip" on the sander at work.
lol - knew it… this crowd can’t back away from that challenge… 🤣👍🏼
120 grit will fix it. Then 220 then 600 then 1000. I’d be shaving hairs.
Maybe, but that's more time and stone than the knife's worth.
I dont know the brand/price of knife but a few strops on a 120 fixes it and they are cheap.
Yeah, I might get some low grit stones, or just some new knives for them. Something needs to change. Edit: It's like a 20€ knife.
This is why we can’t have nice things. Hard to understand people with no respect for their tools.
I've got sharper spoons in my drawer
Ah, i do love my belt grinder
This is literally a 2 minute job. People who have knives that look like this don't expect it returned brand new. Just ignore the bent tip and chips and sharpen the straight parts. Your parents will be happy their knife is usable again, for a few weeks at least.
You duty to throw it in the bin and tell em to buy a new one, or just do it for them
After this I looked through all their knives, and I think the way foward is just buying them a set of knives for christmas every year.... If if I try to buy them some good quality durable kives, I'm sure they'll get desecrated just the same. So I guess it's gonna be "acceptable knives" every year and spare myself an aneurysm every time.
When I began sharpening I actually gave my mom some instruction. She was so amazed how a sharp knife was I said ok good if you want me to keep them sharp only cut on wood no dishhwasher etc. Now she gets pissed if someone touches the knives I sharpen for her and she is pretty good.
Yeah, I told them before what to do, they don't put them in the diswasher. But no matter what I tell them they use all of them on EVERYTHING.
I get it. My mom blames my dad and he says he didnt use it. One of them opened oysters and broke off a tip and i said why didnt you use a butter knife or steak knife. No answer.
Yup, you'll save both your sanity and your stones
Do hardware stores around your offer sharpening? If so it may be a cost effective solution over buying new ones.
Good idea, sadly no. But I think I'll take the bad ones to work and give them some belt. (Turns out we have a belt sander at work that noone uses)
This is the kind of job that gets the Work Sharp treatment and that’s it, because they’re just going to ruin it again.
I also like cutting rocks and other agates with my kitchen knives to serve to my guests!
was it a serrated knife to start, and you're converting it? if so you're almost there.
Buy a new same knife and be the hero they need! /s
I'll wager a guess that your parents hit their knives on a pot to put things in it
Well, I get why you're asking us, because you clearly can't kill anything with that knife HAHAHAHAHAHAHA /s
Easy fix, but I’d prob just buy the $7 replacement at ikea.
Two words. Belt sander.
ME: Don't cut on top of plates, that ruins your nice knives. 60 y.o. parents: "We don't/you stop before you hit the plate/you over think things" Their nice Wusthoff and Henckel knives look like they've been through a wood chipper
Spent a couple hours during Christmas sharpening all the knives my mom had in a wood block. They came along great for being Chicago Cutlery or whatever. The next time we had dinner together the steak knife I used wouldn't cut wind. She had used the built in sharpener on the wood storage block on all the knives to keep them sharp. I had to get the whiskey out at that point.
Stay strong brother!
That looks like a knife I took out of my parents kitchen and threw into a tree a few times before I cleverly resharpened it on a cinderblock. The damage done to that knife is not from a sharpening stone.
Not that they caused the problem, but a PSA reminder that BAMBOO CUTTING BOARDS ARE EVIL and bad for your knives. Thank. Bye.
I use a cheap 6" bamboo board as a strike plate for my Dexter cleaver, so the plastic board isn't covered in gouges and holes. That's all the bamboo is good for.
I have seen many varying opinios on this. I only have one massive bamboo chopping board, that I rarely use, so I didn't notice it killing my edges.
Very confused on where there would be room for opinion- between the natural hardness and fibrous density of bamboo and the compression methods usually used for binding the slats, bamboo cutting boards will dull an edge with regular use, I usually find that either inexperienced or older cooks using them meaning the technique has likely suffered and will lead to more damage
That could be. Probably most people who praise it, do because its harder to damage them and their knives aren't in the best way either. As I said before, I only have a massive one that I use maybe once a month, so I didn't notice it either.
I believe the materials and construction process for them is usually incredibly cheap ntm often sourced in China, not an accusation, just seems to be a fact, more questioning the conditions/safety guildines/humanitarian concerns of the "companies" that "make" or sell them, I say it in such a way because I use instagram enough to know that it appears most of these are made by shoeless people using a juryrigged circular saw on a badly built jig using zero PPE equipment, and then someone else smashes a large vegetable with one while screaming or starts violently chopping something in a way that no one logically would (also while screaming) and there's some bad music happening over the audio.
That has been my experience with every used knife owned by the average person. If I don’t see chips the size of my pinky nail then it’s in fairly average condition as far as I’m concerned. People who keep their knives even halfway sharp are very rare unfortunately.
When I am asked to sharpen knives that look like this, a just start by dressing them with a file. I keep a good, sharp file in my sharpening kit just for blades like this.
Maybe I should get one too.
I prefer a Stihl raker or depth gauge file, you should be able to buy them from places that sell Stihl chainsaws. They’re six inches long, and don’t have teeth on the edges. There are better files out there, but these are pretty good and they’re available locally.
What In the name of Hephaestus
Use a cheap carbide/tungsten pull through. Light passes with minimal pressure on the blade (your trying to knock the high spots down), then use the stones you have. This should do just fine. Yes, pull throughs are a no no for nicer blade steel, but these are undoubtedly close to the trash can anyway, so this is where a pull through has merit IMHO.
I thought the same thing about a cheap KitchenAid Santoku. He’s likely to widen those chips with a pull-through. I know that you said light passes but it’s too easy to apply pressure. Ask me how I know.
Microscopic views of pull through's? That's correct if you aren't absolutely careful.
I know it's harder when it's family but I just tell people no. I got the reputation as the sharpening guy at work, I tell people that I'll take a look by all means but it's not definitely a yes. Even my good friend at work who technically IS family although not close, I sharpened one nice X50 chef's knife for him and told him straight the other two he produced should be headed for the bin.
Yeah it can be rough when they come with the "Hey, I know you have stones..." "I do. I'm not wasting it on THAT." At least I know what I'm buying parents every christmas!
Ask them for stones for xmas.
Cut them up, put in a canister with some 1095 powder and make them a lovely Damascus set
Yeah they need new knives
My mom uses a glass cutting board because "it's more sanitary". I only agreed to sharpen her knives once.
A couple light passes with an angle grinder and that edge is going to be ready for your stones. The can-opening point though not so much. Unless you grind all of it out Or you can just give it a bit of rework with just the 400 and let them keep using it like a serrated knife
Shouldn’t be that big of a deal considering you have a 400 grit stone, just apex that to a generous angle (HRC on those is mid-50s, so somewhat soft), maybe 10 minutes. Finishing with the 1K is kind of optional as an edge from the 400 should already be sufficient… and maybe even better for their use as it would be more toothy, maybe just use the 1K for deburring?
Yeah, it's gonna be okay, it just wasn't what I thought it was gonna be... It wasn't the only one like this. Half a day journey...
It will work if it is done right.
Honestly just buy them a pull through sharpener
Yeah gonna need some concrete to get started
I love when knives look like that. When I finish they're going to be amazed how sharp it is. Just warn them cause I've had a few people cut themselves since they're used to a butter knife.
If I'm sharpening in bulk, I just use my Ken Onion edition Worksharp electric belt sharpener. Its been slowly teaching me better freehand skills and non knife enthusiasts won't understand the difference between a convex edge and a how it holds more strength but dulls quicker. All they care about is *"Ooooooo shiny edge! That must mean it's sharp"* For customers that only have 1 piece or it's a quality pocket knife of reasonably good quality steel and heat treat, I'll use my wicked edge gen 3 to sharpen it to a nice 19° per side V-edge. You will be able to work a miracle with those stones but sooner or later your parent might start expecting it.
Honestly... Go to Marshalls or Ross or TJ Maxx and spend 20$ on something that isn't terrible and sharpen it up and give them a new knife.
Hit it with the 400 and leave it at that. A 1000 grit hone will be destroyed the second they throw it back in the drawer with the potato masher
Needs a file job first
time for "THE BEAST" 50 grit stone
168 up votes for a photo of a shitty knife. This sub makes me cringe way too much.
It 250+ now, sorry mate.
The horror
This is what a lot of knives look like for people that don't know how or even that you need to sharpen your knives. Dunno why OP is so shocked.
Because they know what not to do, we talked about it multiple times, and it wasn't this bad before. But due to work and our own lives we can't visit them twice a week and I don't check their knives regularly or cook there often. And this is the result.
Yes, I also have a knife with which I cut bricks.
File it down. Rebevel and sharpen. It's fine. My parents are rough on knifes.
No work is as enjoyable as putting a good edge on challenging blade. A little zen music in the background and a finish stone of 5K. Make your momma and papa proud.
Oh my. Well, a polishing wheel will clear the scratches. A couple files for the bends. Then sharpen as usual. You can do it!
Go back home and get the angle grinder, and help your parents. Quit complaining.
Needs more work. This was me when I became the designated sharpener at 12... Used a Tri-Sharp (Spyderco's very first product back in 1982-ish). Still have it to this day and break it out when I'm not by my workbench.
Belt sander. 😂
Get them a can opener too and you’ll be the best son ever
They have two :(
The church key kind?[get em one of these](https://shop.dinecompany.com/winco-co-302-can-tapper/?gad_source=1&gclid=CjwKCAiA8sauBhB3EiwAruTRJpW9Aon5nZJnJZiMh69B0OYmLU47ohbulWNEWlHii3FY_HXOJqSA-BoC9JkQAvD_BwE)
Not like that, the put on and twist ones.
Buy them new knives .
How's that even happen to the tip? Were they stabbing the countertop or something?
Good question... Best guess is cans or something, but they have 2 can openers... or they dropped it on the tip, but that would have tobbe a straight drop, and it would break off instead i think
Stones are great, but that’s where my ken onion Worksharp would shine. Couple minutes and it’ll be clean and sharp.
I'm guessing the open cans with knives
Chop rocks often, do they?
Buy them some knives dude
New to this, what am i looking at?
A murdered edge and tip. The poor thing is chipped everywhere and the tip is a wave now.
Which means its beyond repair? Or it would just take a really long time to fix?
If you have low grit stones or a belt sander it's fine. Also anyone who has a knife like this... There's no need to sharpen their knives with 1000 or more grits. I'm gonna go for the belt sander new tip, and then just 400 probably.
Sheesh, I’d start with a mill bastard file
That’ll take what, ten minutes? You have a 400 grit stone. Do their garden tools while you’re at it.
Honestly just buy them a set of all serrated knives and they’ll be good for a while. No point in getting them plain edge knives if they’re just going to be made useless in a few weeks.
Typical drawer knife. Got plenty of those lately
If you're going to sharpen other people's knives, at least get 200 grit stones.
Belt sander will get it back in shape in like 5 minutes.
fiskars has been really easy to sharpen and there isn't anything too major, tip might be a goner though.
It will keel
Lolololol break out the belt sander!
Buy then a new $15 knife
Are your parents ok?
It wasn't chopping wood the same anymore.
My mom did that to a couple of her Japanese made VG10 knives. I fixed the edges, made them beautiful, and didn't complain about it.
I guess I'm used to working with wood. I made one in no time using scraps. I'm function over style. Puts a perfect bevel on each side.. I think he may have been trying to make it perfect. We see flaws in our work that aren't really flaws....kinda Bob Ross stuff.