Was breaking down a pork shoulder the other day and was not happy with getting into the bone with my chef's knife (and didn't like knicking its edge into the bone). So when I saw this old boning knife for cheap, I thought I'd pick it up. Felt good in my had and had a pretty solid feeling blade.
1. Any advice on how to sharpen this thing? Most of the blade is not a problem, but it's got that big curve near the bolster that's not going to work on my waterstone. I don't want to use the corner of the waterstone as I think it would be likely to chip and then it would no longer be flat. I suppose I have a set of "crock sticks" that I could use to sharpen that area (not that it needs to be as sharp as the rest of the knife)...otherwise I was thinking about wrapping fine auto-body sandpaper around a dowel rod that matches the radius of the curve.
2. Anyone know anything about the maker? It just says Burgdorf and when I google it, I just get references to knife makers and sellers located in Burgdorf and nothing talking about knives that are stamped with the name. The seller was trying to make it sound like it was something rare and special, but I couldn't find anything out (and I don't think anyone else knew either since I got it for like $8 instead of the $100 they had set the buy it now for)