Alabama Sharpening Service
Sharpening Chicago Cuttlery
Alabama Sharpening Service
Mr. J.V., thank you once again for your business. I was somewhat surprised to find your parents’ knives at my front door when I returned from several days out of town. It was then that it dawned on me that I had failed to post a notice on my site that I would be visiting relatives upstate. I apologize for the delay in sharpening and returning the knives.
Here is the rundown on what I did to the knives:
I found all the knives had a superb bevel. In fact they were perfect. I do not think I have ever seen such a precise bevel on a production knife. I am curious as to whether the bevel was factory applied or if the knives have been in another sharpening shop which applied the bevel. You may send me note on that if you can. With that said – all the knives were very dull. It appears the edge previously applied may have been too acute (too sharp) but the excellent bevel provided a foundation for applying a technique I seldom get to use except on special projects like collector knives. Since there was plenty of room on the bevel I actually created two edges on each knife except for the deboning/filet knife. First, a 19 degree edge was applied which is the ideal angle for heavy knives such as these. Then, a 17 degree edge was applied on top of that edge. The result will be the knives will be very sharp the first couple of months of use, under normal use, and when that edge is gone, the 19 degree edge will take over – not as sharp but still very sharp and much more durable.
The deboning/filet knife was pretty bad. It had many knicks and was quite dull. I see this a lot. Many women use these knives as an all purpose knife because they are smaller, lighter and therefore easier to handle. Since I have found there is little chance of changing long-standing habits I went ahead and applied a 17 degree edge which is the norm for sharpening a deboning knife or filet knife. Pay special attention to caring for this knife. Regular sharpening on a ceramic rod will help keep it up to par.
All the knives were soaked in a untrasonic cleaner containing an anti-bacterial solution. The handles were then buffed out with a water repellant / preservative solution.
I recommend these knives be cleaned after each use with a tablespoon or two of vinegar applied to a damp cloth. The vinegar is somewhat anti-bacterial and it will also help prevent stains on the blades. And, use nothing but a ceramic rod for sharpening all the knives.
I left you voicemail the other day stating that I did not enclose the deboning knife in the original return shipment. It was still in the cleaner and I just overlooked it. That knife will go out today.
Again, thank you for your business. I am very pleased you were satisfied with my previous job enough that you would send your parents’ knives also. If you would, please leave a review at Google+.