How to Repair and Thin a Chipped Japanese Kitchen Knife
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- Опубліковано 27 кві 2021
- Oh no, you chipped your knife! Worry not, sharpening wizard Naoto is here to show you the secrets to repairing and thinning your kitchen knife yourself, just like one of the Knifewear pros. In this video Naoto walks you through grinding the chip out of your blade, maintaining the blade profile, thinning your Japanese knife, and finally sharpening your blade so it cuts like new!
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his was the first video i watched that gave me the confidence to try and remove the chip in my knife
That's awesome to hear!
Great video Naoto. Thank you.
Thanks for watching!
Let me express my sincere gratitude for all your help. I have a beautiful Japanese knife that was in pretty rough shape. This video helped very much. Thank you!
I'm thrilled to hear that!
Dude.. this is the best video on this topic. Thank you 🙏
Glad you liked it!
Good stuff
Great tips! Reshaped my folding knife today for the first time (but watched this only afterwards lol). Learning by doing ! Much love
Awesome, glad to hear it!
Really good trick with the Sharpie! Love it. Also, the tip about grinding a very steep bevel - like 45 degrees. I repaired [sharpened] a set of chipped knives (a friend), and opted for a belt sander. It leaves an enormous burr, but it's much faster (careful with the heat, don't let it get above warm). Then a 220 or whatever is just about removing the burr, checking to see that you got all the chips. Edit: beautiful work on that knife!
That's a great tip! We use a rotary store or sander quite often in-store, but we wanted to keep things simple for folks at home. Glad you enjoyed the videos!
Fingers crossed, I don’t chip a knife but I’m glad I’ve got this for a reference if I do. Great video, super informative!!
Thanks buddy! Let's hope you never need it!
Great video Naoto! Going to purchase my first set of stones as a result and try this out. I'm sure you make it look a lot easier than it actually is but .. we try!
Thank you so much! We're here to help any time you have questions!
@@KnifewearKnives Is there a benefit to getting the stoneholder over the sink bridge .. portability?
Nice tips, Important note: DO NOT let your leather strop laying by water. you don't want any water splash on the leather, because it will harden the surface of the strop and ruin it's function!
Very much enjoyed Naoto, please send me some damaged knives to practice on.
😊
Agreed with the top comment, this is the first vid that gave me the confidence to fix my chipped knife as well. It was a $450 Gyuto.
Amazing, I'm glad to hear that!
During the thinning step, is it also important to put pressure closer to the edge for part of it to ensure that area just behind the edge also gets thinned? I was thinking since a bevel might not be entirely flat and may have high/low spots, it may first require thinning with pressure closer to the shinogi, then closer to the edge.
That's a great question! I'll ask Naoto is tomorrows episode of the Nerd Hour.
if you have just a small chip can you skip straight to the thinning step?
Thx for sharing. Do you also thin the upper part towards the spine? This knife looks like to beveled grind and thinning looks like only the lower one is worked on?
Hey, generally you just want to thin the bevel, along the whole length of the blade.
3:24 Do I put pressure on the push or pull stroke? or both? :) I just started my sharpening learning and the sharpening method I follow is only apply pressure during a pull stroke to create burrs. Is it similar here?
We always apply pressure both ways, it grinds the steel quicker and it's easier. Just keep the pressure light!
With a Sharpton or Chosera how hard of a steel can you sharpen? Will they have a problem with the super steels like Magnacut, K390, s110v, s90v, 20v, 15v, 3V, Cruwear, and other steel with a high Rockwell Hardness? A hardness above 62 or a bit higher?
They work super well! We sharpen steels harder than 62 all the time with no issues. Some steels have super high wear resistance, but these stones will still sharpen them quicker!
How would you restore a Yu Kurosaki Senco to make it look completely factory new. I think if you thin that knife out it will never look right again. That would be a great video.
That's a tough one, we can definitely try one day! We plan to do more restoration videos.
So you switch the hand for the thinning to gain a similair scratch pattern on the primary bevel for booth sides of the blade - right?! Because if you use the dominat hand the scratch pattern is different. You simply have to move the blade in a different pattern over the stone.
That's correct! It takes practice but it produces a more consistent finish on either side.
Ok. I've got a Tojiro DP 220mm chef knife. I've got 220, 1000, and 6000 stones. I've have successfully ground the micro chips out, but I'm struggling to get the edge thinned and sharpened. I laid the knife flat on each stone and worked it for at least 20 mins per stone, then proceeded to sharpen, but the edge is still not quite there. Any tips? Something I'm missing on the Tojiro?
That's a great question! It's hard to say without seeing it, if you can email us with a few pictures at hello @knifewear.com, I'm sure we can help!
Thanks for the offer, but I think I got it. I was sharpening at too steep an angle. So I rethinned a little, then sharpened with a lower angle. Got a nice edge now...not hair splitting, but it glides through a tomato like butter. Keep up the great work!
I only have a 1000/6000 combo stone. Can I remove chips with 1000 grit?
Hey! Technically you can, but it will take hours and likely dish your stone quite badly. I would get a 220 or 400 grit stone for rougher work!
Wouldn't the bevel thining also have fixed the chips? Isn't the same metal removed in the end?
Definitely! That said, it always seems to go faster when done in two steps.
My biggest issue with KW 220, KW 1000, KW 4000 and Arashiyama 6000 is the deeper scratches that 220 leaves don’t get all removed. I’m going to get a Shapton 500 I think
A step between 220 and 1000 is a great call!
I don't have a chip. Quite the opposite actually. I have a highpoint that makes my knife teeter totter.
That banging noise tho. :(
Ok, someone please photoshop the thumbnail so that Naoto has a chipped tooth!
Hahahaha oh noooooo... We couldn't do Naoto dirty like that 🤣
Gee, I've never seen a video for fixing a chipped German knife. Go Germany!
I'm sure you know this and are just trolling, but...
German steel/knife edges are softer and thicker so they flex instead of chipping.
These knives are made of harder steel so can be ground thinner to be sharper making them more brittle and prone to chipping
@@russyJ20 No, it wasn't a troll. I know that Japanese use harder steel. It keeps an edge at the price of having to treat the knives like they are made out of egg shells. I still enjoyed the video should my German knife ever chip (an event that might happen). But way too many UA-camrs are going on and on about their great Japanese knife without illustrating the downsides of a Japanese knife. My Japanese chefs knife shattered when it was accidentally knocked off a counter at waist height.
Don't want to just critique and be negative but two things ...
Best and quickest way to remove chips is on a bench top grinder. Learn on cheap knives. The technique is not hard to master.Will save you hours.
Secondly, when thinning your knife on a stone, always point the knife away from your body and rub away.Turning the knife towards you and rubbing is a recipe for slicing your finger prints off your fingers if you slip.