Knife re-grind

[smig]

Anybody know where I could get about 1/16" ground off a knife and a new edge ground on

[Bigfoot]

Gary Wilson (g-force) will help you with knife sharpening.

Bigfoot.

[g-force]

I could probably do it for you...a lot will depend on what type of knife it is / steel type etc. as to whether it's worth it and what the end result will be like.

Gary

[smig]

Cheers Gary , it's a buck silver creek with a 9.5 inch titanium coated blade . Was perfect till my pal decided to shell a bucket full of mussel with it

[g-force]

Like this one?...



Can't believe someone could use a big-ass filleting knife to shuck mussel ...must have been hard work! (lucky he didn't slice himself too!)

It should be fairly easy to remedy - I just asked what type as some knives (Bowie style hunting knives etc & certain kitchen knives) have fairly thick blades & grinding back can leave them thick behind the edge, which usually means having to do a bit of thinning on the blade which is all extra work.

Filleters though usually have a pretty thin blade so a re-grind & sharpen should be all it'll need. Just drop me a PM if you want me to take care of it for you.

Gary

[smig]

thats the exact one , ive sent you a pm gary

[smig]

Thanks again Gary .top job mate

[g-force]

You're welcome Paul, cheers

Gary