Thread: Knife re-edging

Originally Posted by Shelley

So playing on the web I typed in sharpeners and NZ and hit a site that specialisers in sharpening (and selling) Japanese knifes, they talk about angles, checking for chips etc etc, seem like they would be the best shot to fix the blade back to original condition...then buy cheap fillet knife and put that Japanese knife back in the kitchen!

Have you got a link there @Shelley