Sharpening/repairing kitchen knife with a large chip?

[smack]

Hi all,

I have a kitchen knife which needs desperate repair. The girlfriend’s house mate used one of her knives as a cleaver on a chicken or something, and mullered it. It is a Global cooks knife, the edge is bent in one place, but the worst of the damage is a 1mm chip in the middle of the blade. I sharpen my knives myself with a stone, but even with a 200 grit stone I think it would take me all week to take away that much metal!
I was considering using a bench grinder to take it back to the chip, so 1mm back along the blade, but slowly so I don’t overheat the blade. And starting with a corse stone, build a new edge on it.

Anyone advise differently? The knife is in a very sorry state (although she was still using it, just hides it from her moron housemates), so I feel there is nothing to lose but give it a try…

[Big Al.]

Find somebody that owns a Tormek whetstone grinder. I'll put the edge back in no time at all. Unless you are proficient with an ordinary offhand (bench) grinder then I would not go that route.

Here's what it looks like.

http://www.tormek.com/en/

HTH.

[HiRich]

To be honest, the easiest thing would be to give it to a pro in Yellow Pages. It will only be a tenner or so, and far easier to dress it back to perfection.
If you're having trouble finding one, ask a friendly restaurant if they would be willing to add it to their batch.

[smack]

Big Al. said:

Find somebody that owns a Tormek whetstone grinder. I'll put the edge back in no time at all. Unless you are proficient with an ordinary offhand (bench) grinder then I would not go that route.

Here's what it looks like.

http://www.tormek.com/en/

HTH.

Just found out my boss has one of those! He inherited it from his father. And I just ordered coarse stones yesterday to grind it back. Oh well.....