I was reading a post online about recycling kitchen knives to make marking knives. Despite having a pair of single edge marking knives, I tend to reach for my double bevel and have grown comfortable using it at an angle.
Reading that article got me thinking about serrated steak knives. These would be the cheap ones with thin serrated blades and a plastic or sometimes wood handle.
Seems to me that I might be able to make a dovetail marking knife with a slightly longer, thinner blade. Maybe useful for small tight dovetails?
It is possible to cut the blade down, reshape it and add a standard bevel edge? If so, can it be resharpened on my diamond and water-stones? I really don't know much about the steel used in these knives. If fact I don't know much about knives or steel in general...