As I understand it, the purpose is for the goo/clay/cement stuff to shield the spine during the quench so that the edge can get hard without the spine getting brittle. The resulting visual effect of this is called a hamon, I believe. The clay won't stick to the blade as is so that's why you wrap the blade in wire; to give the clay something to hold on to.
what i love about this channel that isn't like other channels is that this guy doesn't spend 5 minutes showing you every angle possible of the knife. thank you
Watching these I was like " dude calm down" then after a while, oh , the video is fast forwarded. I felt stupid for a while. So your video deserves a like
Yeah and why does he specify "japanese" is it because the style or he wants to milk weaboos and the algorithom :just saw description but still think its milking
The time you spent hand filing the slot, you could have got a cheap file blade, cut the back end of it into a tang that fit into a sawzall and filed the slot out. The whole process would have taken about ten minutes and then you'd still have the file blade for next time.
I have watched another one of these in my recommended and now my recommended looks like I am planning a murder😂 Edit: Tysm for the likes 😁 I have never got this many. Thanks!
"There's an issue here. There is no physical connection between the blade and the handle, it's only glued. That is why it would be unsafe to hammer your blade against a 600 lb block of sheer lead. Thus I invite you to shake your opponents hand and then ask you to leave the forge."
Generally speaking you really don't need that robust of a tang on a kitchen knife, and reinforcing it with the slotted dowel will give it quite a bit more durability than if he had left it as it was
@@TragicTester034 It's excess material at the base of the blade that extends into the handle for strength and stability. It also helps to balance a blade.
It's a japanese style knife. Basically, if you use it with enough force to warp or break the tang, you're just cutting in the wrong way. Gyuto's are meant to to be used by following the blade, not exerting force like in occidental cuisine
Wrong with a capital W, any true use in an actual kitchen, and that tang will snap like a dry twig the first time a chef attempts to dismember a chicken.!!! TRUST me on that! That knife looks robust but it ain't, and anybody that knows anything about knife making will tell you the same thing!! Thank you
description would be more accurate with "Japanese style" since the blade is double bevel whereas actual Japanese chef's knives are single bevel . still a nice knife.
not all Japanese chefs knives are single bevel ... in fact thats a feature one only a few very specific knives the majority are a dual bevel convex grind this is mostly due to the habit of using laminated steel due to their poor quality ore so the majority of their traditional blades are san mai or greater so only the core steel is hardened with mild steel jackets thus dual beveled
but hey what do i know im just a career blacksmith with 27 years of experience under my belt 23 of which has been making blades .... go read master bladesmith Murray Carter's book he studied traditional bladesmithing in japan for 18 years ...good read... some of it pertaining to heat treatment is bullshit of course but good read nonetheless
Dan Mo there is a specific style that is implied saying its a “Japanese” kitchen knife. He was simply saying it doesn’t match the style, not that it’s a bad build or not made good. Just simply not the right stylization. To an extent he is correct.
Absolutely no structural integrity for this blade. I have no idea WTF he was thinking when he removed 3/4 of the tang's width Somebody will end up with just the handle in his hand in no time..
you have no idea how much I regret not watching this video when it was first recommended. Back when UA-cam suggested this video I was making a lawnmower blade knife and I wanted to try differential hardening on the blade. My improvised plaster of paris method did not give the result I was looking for. Well, it can cut stuff at least... what you did with wire and clay looked so much more elegant. I had trouble getting clay to stay on while heating.
@@Bshwag You can if you know it's O1...problem here: he nor anybody has the slightless idea about what steel is...probably 420 or similar, so no high end anything can come from that. All this is retarded clickbait
@@7501Nitai Good quality high carbon steels will rust like crazy, The problem is cheap ones will too but at least with a high carbon steel you can get a reasonable knife even if it cheap as hell. It just won't have consistent internal structures.
@@Bshwag Cheap cutlery steel rarely is made of plain carbon steel 1065-80 etc...precisely for the rusting issues, I can only think of Opinel still doing that
@@theatomicclap5328 another funny retort, but, yes, I'm still wondering why he made the tang so small. My best guess: it is a kitchen knife and doesn't need the structural rigidity of a full tang. I was just hoping for a real answer from someone with actual knowledge of knife making.
Shannon Brown i was a commercial fisherman / processer. All our knives were full tang, you can get hurt pretty bad when a cheap knife handle snaps on you i used mostly dexter russell
@@theatomicclap5328 thank you! That's pretty much what I assumed and why I asked the question in the first place. I'm a farmer that processes my own animals and I only use full tang knives. FYI, not a knife snob, but I like quality products that are backed by a good warranty. I cannot say enough praise for the Benchmade "Hidden Canyon Hunter" and "Saddle Mountain Skinner" knives. From poultry to goats, they do it all (until you need to pull out a boning knife). Again, thank you for the response! (the joke one was funny, too)
He used a differential heat to make the spine soft and the cutting edge hard. Considering 99% of chefs knives out there don't do that I'd call that high end.
@@kkknotcool this is far away from High End, the shape is not Japanese chef its manga pirate sword and the heat treatment methods, hundred of years old and done so la la... Still all solid hard passionate hobby work, but the titel doesn't match the product, that's all im saying.
@@Bennowolf21 Clay on a hot knife keeps the metal from touching the water in the quench. The speed of the cooling is what makes different crystals in the steel. It's not as effective as heating the edge directly but it's a proven method.
Maybe so but the reality is that he created a chef's knife. You know what chef's DON'T do with chef knives? CHOP BONE or anything heavy like that. Chef knives are meant to do delicate work....ask me how I know!
I love what you do, and I enjoy watching your videos. But this title is very misleading. In order to make it a real high end knife you need to know precisely what steel the blade is made of in order to have the right procedure for heat treatment. You can't just take any random sheap old knife, clean it up, arbitrarily hardening and quenching (and giving it a differential hardening) without some sort of hardness testing, i.e. a rockwell hardness tester at best or at least tester files. And then put on some bolster, liners, fancy woods handle and call it a high-end Japanese chef knife (not even calling it a Japanese-STYLE kitchen knife). 😅 Don't get me wrong. I love the work you put into it! But it's important to be clear on what really goes into a knife in order to call it high-end, and even a Japanese chef knife for that matter. Please don't take offense! Anyways, love your videos. Keep it up!
what are you buying when you buy a high end japanese knife? quality steel a proper grind / knife shape, and a good handle. but then what is this? some time of steel alloy, with a pretty well done flat grind (no hollow grind) a ridiculous blade shape, a handle with the tinyiest tang. though it is pretty. it looks okay, but then he gets to the part where he's cutting a tomato and, i'm just shaking my head, why do you need a like half a pound of steel to cut a tomato. where is the clip of him slaughter a pig.
looks absolutely stuning. but it needs a little sharpening. get some wetstones and give that thing a good edge. all that work and then end up with a knife that barely cuts a tomato.
I was flinching a bit at some of your techniques but fair play to you. Then when you did the proper test of 'does it shave your arm' I thought, 'This blokes got it'.
@Leopards 2334 What exactly was "hateful shit? Really, you labeling anybody's opinion you don't agree with as "hateful shit", really was the only hateful comment I see.
All of my knifemaker friends always ask me how I can tell instantly which hand they use to test their knives, and all I have to do is look at which arm has no hair.
Should have used an S grind for the bevel. That way things wouldn't stick as much to the blade when you are slicing them thin. If anyone is wondering, that would be a flat or convex grind for the edge, with a hollow grind down the middle.
Troy McDaniel he was making a Japanese style knife with the bevel only coming halfway up the blade, which wouldn’t work well with an s ground bevel. On top of that, an S grinds isn’t easy to pull off so that’s a lot easier said than done. Don’t just see something on Alec Steele and assume that it’s easy and everyone can do it too.
First off, he can call it Japanese style all he wants but it is not really Japanese. Secondly, Alec Steele is not a good example to point someone towards since he is young (not bad thing, but lacks broad experience) and tends to wing things. Also doing everything free hand the way he does makes it much more difficult. Using jigs and guides are your friend. Doing an S grind is not easy, but it is no where near as difficult as people who do it free hand on a belt sander make it seem.
Wow, what a beautiful project - you should make a cutting board next with some of the same trim pieces and woods. Thanks for all the detailed documentation of your steps also.
I must admire the skills on display here. However, what sets Japanese cutlery apart from what you buy at Walmart is the metal (among other things). This is a nice looking, sharp knife. But how long will it keep an edge?
I’m no blacksmith so this is a question for those who are, is it okay for the tang to be that thin? I oils like it might snap, especially when 2 other parts of the tang are held by welds
was looking for a comment just like this one lol, yeah that tang is way to thin, if it is a "chefs" knife its going to be used for chopping, and the second it chops is the second it snaps at the handle.
I've seen a few of these knife restoration videos, and this is the first one where the persona actually bothers to heat treat the steel after cutting it. I would bet that this knife lasts longer than 90% of the other ones seen on UA-cam that skip this step.
Kwiiten :/ I have a chef knife. I would like to buy the one he made. God did not bless me with the talent to do what he does! That's why I would like to buy it I wasn't saying that because I wanted him to give it to me nor do I think I deserve it for no reason. But if he was interested in selling it I would be interested in buying it. I think he should be paid for his talent!
Kwiiten :/ I wasn't asking for nothing lm 54 years old and cook pretty much everyday and I can believe you're 12 because you sure act like it. Now you need to get on with your life and mind your own business and don't worry about mine!! I was just admiring something someone done. I thought he made a beautiful knife out of something that looked like a lost cause.
Kwiiten :/ I did not ask for it I said I would love to have it there is a big difference you dumbass! And yeah you must give a fuck because you sure don't know how to shut the fuck up and mind your own business!!!!!
Kwiiten :/ I congratulating someone for a job well done and stated I would love to have the product he produced! But now I wish I had never wrote a word!! So go ahead with your trolling since you have no life!! I'm done with you!!!!
Great Job man. while watching you put it together more than a couple times i was wondering where I was going to be able to source the miscellaneous parts. So I was glad to see you have an online store front. I think a kiln would be my first investment. I could go digital like you, or a propane home made style first to test the "water" its all in what I want out of a finial product from there. thanks for the great vid. liked and shared.
Knifemaking and restoration is a very fun hobby if you know what you are getting yourself into but if you don’t regularly carry knives or use them it probably isn’t for you
I _SERIOUSLY_ need to stop watching these vijayos one after another; I get so engrossed that my time just vanishes and I get nothing else done! You have some seriously fantastic tools, brother.
That's pretty much what he did. It's not so much a "restoration" as it is "recycling" the blade from the old rusty knife. He already had to template and re-cut the knife's shape anyway. While it's an impressive feat to make that out of a cheap knife, it would've been even cheaper (and faster) just making a knife from a raw block of steel, and the process would have been identical minus all the extra cleaning he had to do. So while it's not the most practical way to fashion a knife with the tools and skills on display, I'll still commend the guy for at least keeping that knife from being wasted by sitting in a landfill.
He took some garbage rusted scrap metal knife and turned it into something that can serve another human being and be useful to someone, in my book that's restoration
@@Shorim1 Sorry to be critical and pedantic ...Restoration is restoring an item to its original state ...BTW, the end object could be bought for pittance. If one puts a figure on his skill and the time used, that only produced an object, one can say that it was a waste of time. I have done some restoring in my life. Restoration is the highest form of skills and knowledge of Craftsmanship that few possess. His finished object looked nothing like the original...
@@meme8447 yeah the handle will rotate if not even fall out because its literally held on by glue not hammered nails or something like that but i do like the clay tempering
It also wasn't a restoration, because the damages it had, was artificially added. Zero pitting in the blade, after it had heavy rust that was wire-wheeled off.
Thanks for sharing this fascinating project ... I saw some new things and learned some new tricks and for this old dog, that's quite the task. Also, kudos on your extensive notes and timeline ... it really does help those of us that are new to this type of restoration. Cheers ...
He wasn't that close to the saw really. Also the real danger comes from cutting small or strangely shaped pieces. With this knife there wasn't really a way for the saw to catch anything or behave unexpectedly
I'm confused why you felt the need to do half the things you did such as the heat treat and the acid etch, like they added nothing and the heat treat probably compromised your blade more than it helped it, especially considering you tried doing the Japanese clay technique on a knife that is already hard steel, which I can guarantee did nothing as that technique ensures a strong and flexible blade due to the presence of soft steel which you do not have in that blade Edit after watching the handle bit: The handle is also incredibly dumb, it's unreasonably rounded so it'd be hard to grip, and there is no mechanical connection, so the handle WILL fall off after a short amount of use, especially if you are chopping
*checks watch at 3:30am*
Goodnight everyone.
Night
Wahhhhh I sleep at 1:40 am and it’s 10
it’s 5:30am rn, i have stayed up all night, i have school-
thank god i’m doing online tho
It’s 6 am now In america
7:30 am my dude. Anxiety kept me up and brought me here
That is a long intro for a tutorial on how to prepare melon.
😂 lol
lmfao
😂😂😂
Weapon Name: Rusty Knife
Condition: Badly Damaged
Element: None
Damage: 98-134
Super effective against: Non vaccinated kid (x4 dmg)
Element: diseases
Bruh
*Modern problems require modern solutions*
Damn with people of today that means it’s effective against a large portion of American children. lol
@@imreallytired4457 علي من لاك
where the funny at
By the looks of his left forearm, he's sharpened a lot of knives
How can you tell?
@@supa_Mcnugget because there is not a lot of hair, and he shaved his arm-hair with the knive he sharped.
@@rojdakisa7620 oh okay lol ty
The likes are nice
@@schizophil1 69 is trash
I was so confused when he wrapped that thing in wire
Me too. I didn't know what I was supposed to be looking at after he cut the wire off, scraped the 'stuff' off & displayed the blade....erm ok?!?
As I understand it, the purpose is for the goo/clay/cement stuff to shield the spine during the quench so that the edge can get hard without the spine getting brittle. The resulting visual effect of this is called a hamon, I believe. The clay won't stick to the blade as is so that's why you wrap the blade in wire; to give the clay something to hold on to.
@@datruommi Thanks for that......obviously I'm a layman but it was very fascinating.
Leap mačeta
It’s called casting or forging
me at 2am: alright im going to bed
me at 4:30am:
Its exactly 4:30 am when i read this, i feel you brotha
Fax xxxxxxxxx
same
It’s 2 am and I start to worry
That's 3:43 am now where i live, and can't stop watching it ahahaha
Dudes literally got all this wood, materiel and shit, and cuts his food on a damn Tupperware lid
I was like “alright it makes sense so far” and then he pulls out the fuckin brick layer lmao
what i love about this channel that isn't like other channels is that this guy doesn't spend 5 minutes showing you every angle possible of the knife. thank you
Next : I wanna see you take a rusty Honda and turn it into a high end sports car.
Lol
class mate
make it italian also..
Go watch boostedboiz videos lmao
Everybody knows Honda's don't rust. They are just self lightening.
- You know I've got a big Japanese knife at home.
- oh, what are gonna do with it?
- shave my hair.
Watching these I was like " dude calm down" then after a while, oh , the video is fast forwarded. I felt stupid for a while. So your video deserves a like
If only everyone had that kind of patience and dedication to making things better rather than throwing them away... Very well done!
how did you make it japanese
@ThatSalmiacGuy XD
he used google translate
He forced it to watch anime
Devo Blanco he used a Japanese blade tempering technique
Title is missing "style" after "Japanese". But tbh this is YT in 2019, do you think it'd make 3 mln views without hyped up title?
Looks like "spending 2000$ to turn 2$ knife into 20$ knife" :P
Profit
Stonks
And he still leaves too much pitting :/
he has over 3 million views.. It was worth it
Azziee well he already had the stuff ?
Im just saying if theres a zombie outbreak we need this guy
So he can derust our knives?
This guy owns every kind of tools ever made by humans on earth but couldn’t find a chopping board!!
Nice work though :)
Great comment hahahahhahaha
Lol 👍👍👍
He could've made one in the process
@@justiny.defenceforce189 yeah
Why not z
Rocomarziaano
Today: 2$ rusty knife to high end Japanese knife
Tommorow: 1$ pipe to high end Japanese sword
or rusty american car into high end japanese quality?
It fooking euros
lols
Oh cleaver! Trying to degrade the man's work is what women do to men, like to try again?
Okay it’s five months later, shouldn’t it now be “paper clip” into the large hadron collider
How to turn a $2 knife into a more expensive looking $2 knife
Hahahaha
Yeah and why does he specify "japanese" is it because the style or he wants to milk weaboos and the algorithom :just saw description but still think its milking
@@sharkisha-lekondra-mebarbo914 Who cares? You either enjoyed watching the video or you didnt.
The time you spent hand filing the slot, you could have got a cheap file blade, cut the back end of it into a tang that fit into a sawzall and filed the slot out. The whole process would have taken about ten minutes and then you'd still have the file blade for next time.
@@THX-vb8yz😆😆😈😈😈😈😈😈😈😈😈😈😈😈😈😈 x
Friend: Wow playing a violin seems so cool!
How it feels playing on a violin: 16:07
As a fellow violinist, I can attest
I play viola, and trust me, it feels like hell in the beginning but gets better with some practice 😃
@@mallekd93 My fingers do be complaining 😞
i play guitar but same, cus my mexican parents tell me to press the cord s as hard as I possibly can and it hurts my fingers
I have watched another one of these in my recommended and now my recommended looks like I am planning a murder😂
Edit: Tysm for the likes 😁 I have never got this many. Thanks!
mine too. Machining gun parts ... knives ... an anvil and other things
I watched gunshot wounds and stab wounds healing timelapses and youtube thinks im a doctor/surgeon
Same🤣😂
Same 😂😂😂
Jack Williams samee
"There's an issue here. There is no physical connection between the blade and the handle, it's only glued. That is why it would be unsafe to hammer your blade against a 600 lb block of sheer lead. Thus I invite you to shake your opponents hand and then ask you to leave the forge."
Lol
This isn’t forged in fire dude xd
Lmao your knife doesn't cut.
Pretty sure it will keel tho
Lol about to comment the same thing
how does this guy manage to just stay silent, I'd be talking to myself or singing out loud during the whole thing
silent legend
probably headphones
Holds the blade by the edge while using a bandsaw. You’re a friggin' genius.
I'd say that it's prbably quite dull in that rusty state it was in.
Never mind, he did it again later after sharpening it.... I should have waited with my post.... -_-
625iq
I enjoyed watching the show. But what you made was not a Japanese Chef's Knife.......Completely different.......From Japanese
Absolutely, the Japanese know how to make a fine knife!
a k tip wa gyuto with a hamon line? NOOOOO. NO WAY
It looks amazing but why did you go for such a thin tang?
Generally speaking you really don't need that robust of a tang on a kitchen knife, and reinforcing it with the slotted dowel will give it quite a bit more durability than if he had left it as it was
What is a tang?
@@TragicTester034 It's excess material at the base of the blade that extends into the handle for strength and stability. It also helps to balance a blade.
It's a japanese style knife. Basically, if you use it with enough force to warp or break the tang, you're just cutting in the wrong way. Gyuto's are meant to to be used by following the blade, not exerting force like in occidental cuisine
Wrong with a capital W, any true use in an actual kitchen, and that tang will snap like a dry twig the first time a chef attempts to dismember a chicken.!!! TRUST me on that! That knife looks robust but it ain't, and anybody that knows anything about knife making will tell you the same thing!! Thank you
I love these videos, I have no idea what you're doing half the time so it's just pure smooth brain delight for me 🤩
Me too
Video ASMR
ik right i love these types of videos
description would be more accurate with "Japanese style" since the blade is double bevel whereas actual Japanese chef's knives are single bevel . still a nice knife.
Thanks for the tip captain bevel.
not all Japanese chefs knives are single bevel ... in fact thats a feature one only a few very specific knives the majority are a dual bevel convex grind this is mostly due to the habit of using laminated steel due to their poor quality ore so the majority of their traditional blades are san mai or greater so only the core steel is hardened with mild steel jackets thus dual beveled
but hey what do i know im just a career blacksmith with 27 years of experience under my belt 23 of which has been making blades .... go read master bladesmith Murray Carter's book he studied traditional bladesmithing in japan for 18 years ...good read... some of it pertaining to heat treatment is bullshit of course but good read nonetheless
@@filipfranek729 stay tuned for future bevelopments
Kinda made it 'less' Japanese when you started cutting it down like that.
You can make your own knife and video and show him how to do it then
@@dandaman83 its a misleading title. It looks nothing like a Japanese knife
Dan Mo there is a specific style that is implied saying its a “Japanese” kitchen knife. He was simply saying it doesn’t match the style, not that it’s a bad build or not made good. Just simply not the right stylization. To an extent he is correct.
@@dandaman83 people like you... :/
Go see jun's kitchen, he did the same but with a true Japanese knife
Her dad: What are your intentions with my daughter?
Me: 13:35
Robert Ambrose ikr
😂😂😂😂😂
WTF dude?????😂😂
DAMN DUDE 🤣🤣🤣
11:26 , 11:33 , 13:35 🤣🤣🤣
I love the fact that we’re 7 millions who saw this and just go:
iNteReStINg
I really feel that you messed up the tang making it so thin. Hope it don’t snap at the handle when ya use it.
13:36 My brain: Don’t
Ooo I get it
I was looking for this comment lmaO
Thought I was just immature but it seems we all are😔
( ͡° ͜ʖ ͡°)
@@freshbread4039 LOL
😳
What makes this knife *"High-End Japanese Chef's Knife"?*
Idk
I think that's how japanese knifes looks like
Its high end
And used in Japanese kitchens
@@sailingboat8309 if i use it in Zimbabwean kitchens does it become Zimbabwean Chef's knife?
@@ike7539 its about the design im like 90% sure
That trick with the slotted dowel back into the handle is brilliant
More like idiotic, but what do you know.
Многие люди выкидывают старые вещи ,а Вы молодец превращаете их в шедевр . Благодарю Вас за видео.
Tang is crazy skinny for a blade of that size an an odd shape for a chef knife looks more like a Bowie
damn straight tang way to tiny
it looks like that this knife is modified just for trhe video .
Absolutely no structural integrity for this blade. I have no idea WTF he was thinking when he removed 3/4 of the tang's width Somebody will end up with just the handle in his hand in no time..
Dylan Klemm agreed
should of kept the full tang or at laest add some more steel to make the handle into a bolster
You put in that thing so much love and passion
Man that's Amazing!
You are a Artist!
you have no idea how much I regret not watching this video when it was first recommended.
Back when UA-cam suggested this video I was making a lawnmower blade knife and I wanted to try differential hardening on the blade. My improvised plaster of paris method did not give the result I was looking for. Well, it can cut stuff at least...
what you did with wire and clay looked so much more elegant. I had trouble getting clay to stay on while heating.
I watched you restore a knife and I learned a way to better slice a cantaloupe!
A fancy handle and reshaping it, doesn't improve crappy steel. It's ok sharpening it to shave a few hairs, but it won't hold an edge.
Hard to say if its crapy steel. O-1 tool steel is cheap and you can harden it very nicely. A good heat treat is all he really needs.
@@Bshwag You can if you know it's O1...problem here: he nor anybody has the slightless idea about what steel is...probably 420 or similar, so no high end anything can come from that. All this is retarded clickbait
TheChzoronzon, i think even worse. 420 has decent amount of chrome, this piece of... steel rusty all the way, so you know where i am going.
@@7501Nitai Good quality high carbon steels will rust like crazy, The problem is cheap ones will too but at least with a high carbon steel you can get a reasonable knife even if it cheap as hell. It just won't have consistent internal structures.
@@Bshwag Cheap cutlery steel rarely is made of plain carbon steel 1065-80 etc...precisely for the rusting issues, I can only think of Opinel still doing that
Why did you make the tang so small? (just curious)
The size of your tang doesn't matter, only how you use it.
Blxyze hes talking about the knife, not your irish curse man. Stay on topic.
@@theatomicclap5328 another funny retort, but, yes, I'm still wondering why he made the tang so small.
My best guess: it is a kitchen knife and doesn't need the structural rigidity of a full tang. I was just hoping for a real answer from someone with actual knowledge of knife making.
Shannon Brown i was a commercial fisherman / processer. All our knives were full tang, you can get hurt pretty bad when a cheap knife handle snaps on you i used mostly dexter russell
@@theatomicclap5328 thank you!
That's pretty much what I assumed and why I asked the question in the first place. I'm a farmer that processes my own animals and I only use full tang knives.
FYI, not a knife snob, but I like quality products that are backed by a good warranty. I cannot say enough praise for the Benchmade "Hidden Canyon Hunter" and "Saddle Mountain Skinner" knives. From poultry to goats, they do it all (until you need to pull out a boning knife).
Again, thank you for the response! (the joke one was funny, too)
WONDERFUL CRAFTMANSHIP! Couldn't take my eyes off!
“Honey, why is there little hairs in my fruit?”
Looks away grinning*
I must have missed the High-End and Japanese Chef part, but apart from that, nice job
He used a differential heat to make the spine soft and the cutting edge hard.
Considering 99% of chefs knives out there don't do that I'd call that high end.
@@kkknotcool It doesnt work like that. Putting clay on an already heat treated knife does nothing.
@@kkknotcool this is far away from High End, the shape is not Japanese chef its manga pirate sword and the heat treatment methods, hundred of years old and done so la la... Still all solid hard passionate hobby work, but the titel doesn't match the product, that's all im saying.
He applied for and got Japanese Citizenship, it said so on the passport.
@@Bennowolf21
Clay on a hot knife keeps the metal from touching the water in the quench.
The speed of the cooling is what makes different crystals in the steel.
It's not as effective as heating the edge directly but it's a proven method.
You lost me when you cut the tang down!
I thought he was going to cut into the knife to lengthen the tang. Nope. Complete opposite.
Amazing work just don't cut anything harder than butter so you won't snap the tang off
Maybe so but the reality is that he created a chef's knife. You know what chef's DON'T do with chef knives? CHOP BONE or anything heavy like that. Chef knives are meant to do delicate work....ask me how I know!
Gentlemen's Edge how do you know
Gentlemen's Edge its been a month plz tell us how you know
A beautiful thing to behold. From useless to useful.
A trip to the Masters hands has restored beyond what it once was intended for!
I love what you do, and I enjoy watching your videos. But this title is very misleading.
In order to make it a real high end knife you need to know precisely what steel the blade is made of in order to have the right procedure for heat treatment.
You can't just take any random sheap old knife, clean it up, arbitrarily hardening and quenching (and giving it a differential hardening) without some sort of hardness testing, i.e. a rockwell hardness tester at best or at least tester files.
And then put on some bolster, liners, fancy woods handle and call it a high-end Japanese chef knife (not even calling it a Japanese-STYLE kitchen knife). 😅
Don't get me wrong. I love the work you put into it! But it's important to be clear on what really goes into a knife in order to call it high-end, and even a Japanese chef knife for that matter.
Please don't take offense!
Anyways, love your videos. Keep it up!
what are you buying when you buy a high end japanese knife? quality steel a proper grind / knife shape, and a good handle.
but then what is this? some time of steel alloy, with a pretty well done flat grind (no hollow grind) a ridiculous blade shape, a handle with the tinyiest tang. though it is pretty.
it looks okay, but then he gets to the part where he's cutting a tomato and, i'm just shaking my head, why do you need a like half a pound of steel to cut a tomato. where is the clip of him slaughter a pig.
Get out here with your logic and facts!
@@matthewhoban9105 it still isnt even that sharp...
Legit no one cares get over it
DriftCentral AJ you cared enough to comment 😂😂😂 bum, OP is right.
looks absolutely stuning. but it needs a little sharpening. get some wetstones and give that thing a good edge. all that work and then end up with a knife that barely cuts a tomato.
I was flinching a bit at some of your techniques but fair play to you. Then when you did the proper test of 'does it shave your arm' I thought, 'This blokes got it'.
Admirable know-how and skill. Presentation too.
Why did you make the tang so thin?
He done a good job. Japanese Knives are thin and sharp
Most painful part of the video... Taking a decent tang and making it a rat tail. NOOOOOOO!
I'm pretty sure a "high-end" Japanese Chef's knife wouldn't struggle even a little bit to get through a cantaloupe skin!
there fake as fuck videos
@@kevinmorrice no, but cheap steel isn’t gonna turn high-end by taking rust off of it. He designed it to look like one.
Yeah, that was embarrassing 17:50
i think he meant high end by the fact he heat treated it? that doesn't matter though, dont post hateful shit please!
@Leopards 2334 What exactly was "hateful shit? Really, you labeling anybody's opinion you don't agree with as "hateful shit", really was the only hateful comment I see.
Time and time again you make some of the most aesthetically pleasing handles I’ve seen. Truly beautiful stuff. Great work!
And you try to say in person what you say behind your back ...
Satisfying Vid. It is awesome that in our consumerist society someone refurbishes something instead of disposing of it.
He: *finishes a knive*
His hairs: *no please don't*
This is the comment I came looking for 🤣
@Mikan Tsumiki lol thanks
@@WanhedaPY 😂😂
@@WanhedaPY same X
Wow on the handle, love the square peg in a round hole tip.
John Kennedy I thought that was pretty bad ass as well!
All of my knifemaker friends always ask me how I can tell instantly which hand they use to test their knives, and all I have to do is look at which arm has no hair.
Lol that's how I know when to finally stop sharpening my knife. My left arm always has bald patches .
I know right.
I like the background sounds and the non talking. Its relaxing and makes me wanna sleep heheh. Good video! :)
Should have used an S grind for the bevel. That way things wouldn't stick as much to the blade when you are slicing them thin.
If anyone is wondering, that would be a flat or convex grind for the edge, with a hollow grind down the middle.
Troy McDaniel he was making a Japanese style knife with the bevel only coming halfway up the blade, which wouldn’t work well with an s ground bevel. On top of that, an S grinds isn’t easy to pull off so that’s a lot easier said than done. Don’t just see something on Alec Steele and assume that it’s easy and everyone can do it too.
First off, he can call it Japanese style all he wants but it is not really Japanese.
Secondly, Alec Steele is not a good example to point someone towards since he is young (not bad thing, but lacks broad experience) and tends to wing things. Also doing everything free hand the way he does makes it much more difficult.
Using jigs and guides are your friend. Doing an S grind is not easy, but it is no where near as difficult as people who do it free hand on a belt sander make it seem.
Where lockdown has brought me 😂🔥
Ikr
Yes me to 😂😂😂
The sad truth lmao
Wow, what a beautiful project - you should make a cutting board next with some of the same trim pieces and woods. Thanks for all the detailed documentation of your steps also.
I think this is the third time I've watched this video. I just keep coming back to it.
Why would you thin out the tang? That makes a breaking point?
Nobody will use it as like as a cleaver so i guess it is ok.
It’s a kitchen knife so it doesn’t matter as much
I must admire the skills on display here. However, what sets Japanese cutlery apart from what you buy at Walmart is the metal (among other things). This is a nice looking, sharp knife. But how long will it keep an edge?
Damn thats nice!!! Good work mate! 😎🤙💯
Complimenti, sia per il risultato finale del prodotto che non faceva sperare un finale buonissimo ma per la capacità di lavorare dell'artista.
I’m no blacksmith so this is a question for those who are, is it okay for the tang to be that thin? I oils like it might snap, especially when 2 other parts of the tang are held by welds
was looking for a comment just like this one lol, yeah that tang is way to thin, if it is a "chefs" knife its going to be used for chopping, and the second it chops is the second it snaps at the handle.
You did a good job, you made the tang so skinny, and I wouldn't call high end, but a it's nice looking, you worked hard
I love seeing your knife restorations. Always satisfying seeing the final product. Nice work!
I always watch these kinds of videos at night
The Algorythms knows
me: sees rust is now off
my brain: *_d o p a m i n e_*_ ®_
Netflix: are you still watching?
Someone’s daughter right now: 13:35
Once again pure craftsmanship. A delight to watch.
Ah, the humble tomato. A staple in any knife restoration video. XD
I've seen a few of these knife restoration videos, and this is the first one where the persona actually bothers to heat treat the steel after cutting it. I would bet that this knife lasts longer than 90% of the other ones seen on UA-cam that skip this step.
When he welded the tang my heart dropped
You turned that into an awesome chef knife! I would love to have it!! Keep the good work up and thank you for sharing that!!
Kwiiten :/ I have a chef knife. I would like to buy the one he made. God did not bless me with the talent to do what he does! That's why I would like to buy it I wasn't saying that because I wanted him to give it to me nor do I think I deserve it for no reason. But if he was interested in selling it I would be interested in buying it. I think he should be paid for his talent!
Kwiiten :/ why do you care about my age and how much I cook? How old are you and how much do you cook?
Kwiiten :/ I wasn't asking for nothing lm 54 years old and cook pretty much everyday and I can believe you're 12 because you sure act like it. Now you need to get on with your life and mind your own business and don't worry about mine!! I was just admiring something someone done. I thought he made a beautiful knife out of something that looked like a lost cause.
Kwiiten :/ I did not ask for it I said I would love to have it there is a big difference you dumbass! And yeah you must give a fuck because you sure don't know how to shut the fuck up and mind your own business!!!!!
Kwiiten :/ I congratulating someone for a job well done and stated I would love to have the product he produced! But now I wish I had never wrote a word!! So go ahead with your trolling since you have no life!! I'm done with you!!!!
That’s beautiful!!! That tang to handle connection is wild!!!
Im waiting for 18:50 minutes but still cant find the high-end japanese knife. I bet that thing can't debone a fish without ruining the meat.
I really love the result. Well done 👍🏻
Ccccçcc
Great Job man. while watching you put it together more than a couple times i was wondering where I was going to be able to source the miscellaneous parts. So I was glad to see you have an online store front. I think a kiln would be my first investment. I could go digital like you, or a propane home made style first to test the "water" its all in what I want out of a finial product from there.
thanks for the great vid.
liked and shared.
A true master at work. Well done.
Соединение в ручке получилось слабое.сам подразумевает силовые работы по случаю,а там он согнется.
Me: has well over a hundred things on my bucket list that I have no intention of actually doing
Also me: "I'll add that to my bucket list"
"actually"
Knifemaking and restoration is a very fun hobby if you know what you are getting yourself into but if you don’t regularly carry knives or use them it probably isn’t for you
Love the end result your craft and what you do is truly beautiful
Cutting that tomato..... Ginsu Knife! Now cut an aluminium can!
I _SERIOUSLY_ need to stop watching these vijayos one after another; I get so engrossed that my time just vanishes and I get nothing else done!
You have some seriously fantastic tools, brother.
This took longer than making one from scrap.
It sure took longer than buying a new one.
That's what he and Hi-End.
That's pretty much what he did. It's not so much a "restoration" as it is "recycling" the blade from the old rusty knife. He already had to template and re-cut the knife's shape anyway. While it's an impressive feat to make that out of a cheap knife, it would've been even cheaper (and faster) just making a knife from a raw block of steel, and the process would have been identical minus all the extra cleaning he had to do. So while it's not the most practical way to fashion a knife with the tools and skills on display, I'll still commend the guy for at least keeping that knife from being wasted by sitting in a landfill.
But it's cheaper than making a new one
-but that's not the point..
This isn't a Japanese knife.
In like, literally ANY way.
yes, the title is very much a lie.
@@thomasneal9291Could be still true if the chef is Japanese.
The clay that he puts on the knife before the heat treatment creates a Hamon pattern and is a Japanese swordsmithing technique.
Its not even a normal chefs knife. The tip is very bowie-esqe and the majority of the edge lacked any curvature, which is weird on a chefs knife
Shut up
Its no longer restoration, its transformation into different knife.
Yea I know it's dumb, and he low-key made the tang on this one hella skinny
He took some garbage rusted scrap metal knife and turned it into something that can serve another human being and be useful to someone, in my book that's restoration
@@Shorim1
Sorry to be critical and pedantic ...Restoration is restoring an item to its original state ...BTW, the end object could be bought for pittance. If one puts a figure on his skill and the time used, that only produced an object, one can say that it was a waste of time. I have done some restoring in my life. Restoration is the highest form of skills and knowledge of Craftsmanship that few possess. His finished object looked nothing like the original...
@@meme8447 yeah the handle will rotate if not even fall out because its literally held on by glue not hammered nails or something like that but i do like the clay tempering
It also wasn't a restoration, because the damages it had, was artificially added.
Zero pitting in the blade, after it had heavy rust that was wire-wheeled off.
Thanks for sharing this fascinating project ... I saw some new things and learned some new tricks and for this old dog, that's quite the task.
Also, kudos on your extensive notes and timeline ... it really does help those of us that are new to this type of restoration.
Cheers ...
The fact that you did so much of this barehanded is a bit alarming. Kept expecting the blade to catch wrong on a tool and go flying
With some of the tools it’s better to not wear gloves as the gloves can get caught in them and do even more damage
This takes restoration to a whole new level!
Girlfriends Dad: “What are your intentions with my daughter?”
Me: 13:37
nice
Girlsfriends Dad: Me too
@@Saffron_Man Alabama 100
@@lekirbgames1644 Thats racist. You gotta expand the amount of states! Like
Missisippi 50
Georgia 50
Tennesee 50
Florida 25
@@poppyseed.3421 racist.. is for race.. but okay
I found that that part were he's getting off all that dirt and rust really satisfying
No
@@puppified Yes
When i see fingers so close to a electric saw i have lots of chills along the spine..
He wasn't that close to the saw really. Also the real danger comes from cutting small or strangely shaped pieces. With this knife there wasn't really a way for the saw to catch anything or behave unexpectedly
I'm confused why you felt the need to do half the things you did such as the heat treat and the acid etch, like they added nothing and the heat treat probably compromised your blade more than it helped it, especially considering you tried doing the Japanese clay technique on a knife that is already hard steel, which I can guarantee did nothing as that technique ensures a strong and flexible blade due to the presence of soft steel which you do not have in that blade
Edit after watching the handle bit:
The handle is also incredibly dumb, it's unreasonably rounded so it'd be hard to grip, and there is no mechanical connection, so the handle WILL fall off after a short amount of use, especially if you are chopping
Harry Constable probably finding ways to make the video longer to get some adds in, lmao.
absolutely gorgeous ! i didn't understood all steps but love seeing process .
@@Thomas.Wright thanks now im lost .
All those tehnical words in english. Totaly lost 😅
RedKanyon what language do you speak
@@brandonwilliams8003 french
RedKanyon Gardez à l'esprit que certaines des choses qu'il a essayées ont en réalité échoué. il explique cela dans la description de la vidéo.
@@brandonwilliams8003 j'avais compris ça. La ou j'étais perdu cest tout les termes techniques de la description ahahah
Amazing craftsmanship. Just beautiful.
2:59
*Pulls out knife, points up and down it*
Because I know exactly what ur trying to tell me