Knife Mods

Matthew_Snyder_68770

I use a basic Wüsthof Classic 8" chef's knife. On this line, the bolster runs the full width of the heel, going from spine to blade. This can create problems over time with sharpening, because of difficulty in getting the final fraction of an inch sharp. The result is the knife ends up having a very slight "birds beak" profile after many sharpenings.

Went to a local cutlery shop today to ask if that part of the bolster could be ground down slightly to open up the heel for sharpening, and was told that they couldn't do it. This surprised me. Has anyone tried this kind of modification? Is it worth the $$, or should I simply get a new knife with an open bolster? (The Wüsthof is about six years old now)

Tim_Sutherland_52834

Before you try grinding the bolster back, go into a good knife store and cut a few things with a Global chef's knife. I am use to using a chef's knife with a bolster. The times I have borrowed a Global I either nick my middle finger on the heel or I'm focusing on not nicking myself, it takes me forever to do my knife work. I do have larger than normal hands.



I don't mind that I can't sharpen the last 1/4" of the knife, as I don't do any detailed knife work on this part of the blade.



If you want a knife without a full width bolster, I would save my money and buy a knife that was designed with out one.