Damaged blade

[Draven]

Howdy folks

I've got a small neck knife that was, a few hours ago, hollow ground.
However, the hollow grind just wasn't suiting me... it was easy enough to sharpen, but it lost the edge relatively quickly, and the cutting edge just didn't have an angle small enough.
So I whipped out a cheap, coarse sharpening stone and started work...
After about an hour, and VERY cramped hands (small blade, not much to hold on to!) I decided that the flat of a grinding disk would be a better solution.
Which, overall, it certainly was. I got it to a flat grind in about ten minutes.
But the bench grinder has this little problem which has given me hastle with other knives. I had gotten a little nick in the edge of the knife, so I put the knife on the little tool/whatever rest that's bolted to the disk shield to straighten the edge again.

And, as happened with my fishing knife, I made a daft mistake, slipped, and the corner of the wheel dug into the blade, making a sizeable pit The rest is a bit too far away from the disk, methinks... although I suppose if it was any closer, the disk would grind it away.
It's not too deep, but I'm not sure I want to return to the grinder to fix it...
Any suggestions? Should I just use a coarse stone until I get the major scratches out and work my way down grades?
I'll post a pic if anyone wants to see, but it'll have to wait until tomorrow, charging the cam's batteries right now...

On the bright side, I finished the edge just for the hell of it, and it cuts great!

 

[Longstrider]

I think you might find your knife is dead Draven. Not only is a bench grinder a vicious tool to use on a knife, removing lots of metal fast (and as you have found, not always where you want it to), it can over-heat the blade badly. Heat of this kind and blades are NOT a good mix. Any sign of "blueing" along the thin cutting edge will mean that the steel has been heated to a degree where the temper of the steel will have been ruined. All the work of the bladesmith who heat treated the knife originally will have now been un-done, and you will be left with a knife that is basically no better at its task than a sharpened piece of mild steel. It will take a wonderfully sharp edge, and do so quite easily but it simply will not keep that edge due to being so soft.
More knives are probably ruined each year on bench grinders than have been worn away to uselessness by "proper" use in all of history.
Photos will help folks make a better judgment of the damage than I can from a description, but experience has taught me that when I hear "knife" and "bench grinder" in the same sentence, it usually means the knife has "had it"...

 

[Draven]

Kinda hard to see with the camera flash... it's about halfway up the blade...

I had heard about overheating the blade, and I kept it cool with water... dunno if that made a difference though. There's not any blueing...

Oh well, I may have messed up a knife, but at least I've learned a valuable lesson