I would like to comment on the machine versus hand sharpening methods. Yes some machines will remove a lot of metal and leave a poor edge at best. However after 40 years of making and sharpening knives, I believe that I can obtain as good of an edge, with my 2 by 72 inch belt grinder, as the ancient masters could with their water stones. Today's belt technology is really fantastic. Sure I could sharpen knives by hand but would have to charge a much higher price for it and still not have the ability of removing that blob of metal on some chef knives, called a bolster, that is directly in the way of sharpening, and also leaves the blade off of the cutting board. I usually hollow grind most of it away and it looks clean and professional. Sometimes knife sharpening is more like knife restoration as I take out the blade sway, restore the rocker edge, lower the bolster, regrind or straighten the tip, thin the edge back a ways and of course put on a screaming sharp edge. I have serviced many happy repeat customers for the past 20 years at Bronk's Knifeworks, Country Village until they decided to sell my shop to a condo developer. My new sharpening shop is presently located at 19510 Bothell/Everett Hwy.
from Comments on: Reviews of Professional Knife Sharpening Services http://ift.tt/23RByEl
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