Thread: Refurbing Henckels Friodor kitchen knives

Hi Folks,

I have a few knives that are very dull. Before I get to sharpening them, I wanted to reshape the heel because it is not allowing me to get to the edge while on the hones. I started on the 4" pairing knife with my 220 Norton but didn't make much progress on the knife before it noticeably ground channels on each side of the stone. I think I will attempt a dremel with grinding wheel next, but wanted to check with those who have more experience with this type of work. The steel on these knives seems much harder than my razors, should I buy a file and use it instead of the dremel? Any and all opinions are welcome, pics of the unmolested 8" chef's knife below. Thanks!

Hey Twisted Oak,
i have tackled the same issue on other brands. i am lucky as there are some professional chefs where i work {not me, but they test and feedback on my knives-way cool} and the general consensus is to re-shape that heel so one can sharpen the whole edge. Do not remove the whole things as it adds rigidity to the blade.
I have found the best way {for me} was to use a belt grinder to change that heel. it is a lot of steel to move. Just dip in water every few seconds to avoid overheating the steel. Hopefully someone close to you with a grinder will speak up soon.
Good Luck,
Adam

I have done that modification with dremel and works, but in the end German steel is too soft to be worth it , get Japanese and you will be happier

Thanks Maina, maybe on the off chance I saw some japanese cutlery in an antique shop I would pick it up, but I am not skilled enough in matters of the kitchen to warrant top shelf equipment!