Hi,
I recently purchased a second hand TM21 (what an awesome peace of equipment, can't imagine how cool the TM31 is) and use it quite a lot (butter, sabayon, soup, custard, purees), but am not happy with the sharpness of the knife. I've read the TM31 manual and the forum and there is not much (maybe non at all) about the sharpness because the knife should never go blunt. I crushed a lot of ice, but the knife won't get sharp.
Is there a way to sharpen the knife? I read and was explained that the steel is comparable from that used in hospital equipment and not like kitchen knives, so a local sharpening store is not an option, or is it? Or should I buy a new knife, cause I saw one (new) on ebay? I'm a bit of a kitchen steel enthusiast, I sharpen my knives with waterstones, so any help is greatly appreciated.
Thanks.