Originally Posted by Smithy
I've done that to improve one in the field, but it usually leaves a burr or uneven edge on the concave side, which is far from finished. Better than nothing, but far from ideal.
Hitting bones does that to them, curls the edge toward the concave side and then they don't cut all that well. I like mine to saw through anything....small bones, frozen meats and then go on to tomatoes.
Old ones "sort of" resharpened are the best garden knives, cut through them roots way down there.
35 years of handlking knives, only nasty cut I ever had was from one of them serrated, a brand new one at that. Sure hit my finger bone.