The problem with this – besides the safety aspect to the general public – is that you’ll take all of the strength out of the steel that gets heated. (I’d expect it to be more of the knife than just “burning the tip” from grinding.) You might not notice it on a softer steel knife, but you’d definitely notice it on something like this VG Max blade. I’d say you’re better off losing the tip to metal fatigue (breaking) and just having the profile carefully reground.
But that’s just me. 
She said she had a little filler gadget that she’d stick in the gap between her front teeth for photo shoots. Now everyone has the same bright white Chicklet teeth.
Many I see. Maybe backup of backup too.
I think it comes down to the “skill” vs “tool” argument, right? Anyway, in my experience, for some tasks, the quality of a good knife is not as critical, while for some other tasks the effect can be quite noticeable. A few months back I was slicing a geoduck, and I grabbed a very similar, but not my intended knife (still a great knife, but not my best), and I could immediately felt something is off. It seemed to take more efforts and therefore more concentration to slice through.
Now, it probably won’t matter if I was just cutting up a broccoli.
You used your Watanabe cleaver? You have a sujihiki?
I actually don’t have a sujihiki nor a yanagiba. I know many Japanese knife users love those knives because they very much associate to sushi and they look great. I think my sharpest knives are:
Lol well it’s not up to me if you should get another knife! 
I guess the Wat slicer should be fine, although I remember people saying Wat is usually a bit thicker.
I have a Masamoto KS sujihiki (slicer called on jck) but only use it rarely, in fact only for slicing sashimi. It’s a delicate knife, and the blade is a little flexible. If I have to slice thicker cuts of meat, I’d rather use my Wat gyuto or even my bread knife!
What a beautiful Masamoto KS you have.
Yeah. On average, Watanabe knives are little thick, but this Watanabe Chinese slicer is pretty thin (even compared to CCK knives).
However, it is not long enough to have a nice slicing motion like yanagiba or a sujihiki.
Yeah, that is why I ventured into Japanese knives in the first place. I was always using my cleaver, but missed having a tool to make long and thin slices.
Still thinking of buying that thin CCK cleaver!!
By the way a knife I have been using much more than I was expecting is a 180mm petty. It’s like a mini sujihiki, or oversized paring. While it’s stainless steel it’s really sharp and stays sharp, plus very easy in use of course.
Other guy knows food, too. My bad. Charlie knows what I’m saying. I get his context compared to mine, though. Knife doesn’t matter like the person using the tool.
Good point. Just the easiest way I could think to straighten it. Trick would be to get just that tip, to the bend, in the embers. I’m the only general public where I live, so I try not to worry a ton. I’ve never tried to stone down a harder steel knife. Just thinking of options. The knife apparently has value, in some way, to Shrinkrap sent it off. Then, loaded up in paring knives. I see her obsession, a great paring knife is a best pal.
Okay! That’s my story, and I’m sticking with it!
The truth is I never imagined there might be a $10 knife that I might come to appreciate. Totally frees me up to shop and choose with abandon, although I dread the addition of more “stuff”.
For the record, I haven’t actually shipped the damaged knives yet; I am still using the “old” parer until the new one arrives. So far I’ve received the “utility knife”, and I am figuring out how it works for me.
I rather enjoy that rush , too. When I realize something I really like is cheaper than I thought. Now you can get three or four different ones. This explains my addiction to the Kiwi Gods.
Beautiful knife too. It seems Jon likes Gesshin brand very much. Jacques Pépin does use his utility and petty knives a lot.
I’ve added little Rada paring knives to my Kiwi happy collection.
I have two Radas. You know how I think. Iowa knives!
I think what you’re getting at, JustCharlie, is the relatively large amount of obsessive chatter surrounding knives. If so, I agree that there’s a lot of that, and a lot of faddism, too (Japanese knives being the current focus). Beyond that, however, I think you’re wrong. Vecchiouomo has offered one specific instance. I’ll stick to the general: a skilled workman working with the best tools produces the best result. The same, working with lesser tools, finds his job made harder and more frustrating than necessary, and that alone is likely to affect final quality (to say nothing of his morale).
More generally: when I lived in Venice, which has a lot of bad or second-rate restaurants (largely because tourists go once and never return), I used to go to my nearest neighborhood restaurant only on days when I heard the chef signing in the afternoon.
Also: my wife used to complain about the attention I paid to knives, and insisted that her crappy Eckos were all she needed. Bit by bit I replaced all of them with decent tools—and she has stopped complaining.
Truer words for me have never been spoken.
I never sharpen my (home) knives.
I buy cheap knives, when they get dull. I get buy new ones.
Rinse and repeat.
When your backup $10 knives come in, let us know which you like
Okay! For some reason I want to use words like “merch”. 
(…and I found a brown person shrugging !)
