Repairing a Clients Damaged Shun Cleaver - SO SHARP!
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- Опубліковано 17 сер 2022
- #sharpening #knives
We have to repair a gorgeous Japanese SHUN Premiere knife for our client. Whetstone sharpening repair.
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![My Clients SHUN Knife was DESTROYED!! - [ Knife Repair ]](http://i.ytimg.com/vi/ngRdtIs8OpQ/mqdefault.jpg)
![My Clients SHUN Knife was DESTROYED!! - [ Knife Repair ]](/img/tr.png)
![Repairing the worst MORA BUSHCRAFT I have ever seen! - [WATERSTONE SHARPENING]](http://i.ytimg.com/vi/cuZHrq-zQ4Y/mqdefault.jpg)
![A "Professional" Ruined my Clients Knives! - [ Sharpening Stone Edge Repair ]](http://i.ytimg.com/vi/Bfgebykvj0c/mqdefault.jpg)
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Thank you sir.
Anyone else get total Bob Ross vibes in some ways from these videos? Just a chill experience listening to someone who enjoys what they're doing and the craftsmanship. Always a pleasure.
The patience with agro comments is great!
Fantastic job! Just had the exact same thing done on my Shun cleaver. Your customer will be super gratified!
You know we’re getting into serious work when we get that Noseworthy lip pout.
Another Very Happy Customer, Thanks Kyle ! ATB T God Bless
Great job sir. I clicked on that red button.
Thank you from the U.K Kyle. I bought my parents a beautiful Zelite Royal knife from Japan. They used it and used it then once used it on a glass chopping board and obviously flattened the edge. I was nervous about sharpening it but after watching a few of your videos, I took my time and I managed to get a lovely edge back. 😊👍🏻
I really appreciate your gentle spirit and your family friendly content. You don't know how refreshing it is to not have to worry about foul language when I watch your videos. So very much appreciated. Thank you and God bless you and your family.
Kyle, that first camera angle from your perspective was awesome, you could almost tell with each stroke that the chip was getting smaller and smaller. Awesome end result. Very impressive. Job well done brother !!!
They will love it when they get it back . Just beautiful
I'm not a subscriber. You lost my subscription several years ago, but I drop in from time to time. This is one of your better videos that I have watched. The close up point of view on the grinder was fantastic, as was the instructional element to the whetstone work. I actually learned a great deal from this video. I'm not sure why anyone would criticize you for your technique. It's your video, your business, and your shop. It works under your rules. Let the know-it-alls make their own videos. Thank you, Kyle!
I unfortunately struck a rock with my kukri while i was removing an old blackberry bush and I felt so bad about the ding two thirds along the length of the blade. It's a tool and will take wear, I can remake this edge I thought to myself.
It's got a slightly stranger shape now as I decided to only work on the area around the damage, so it has a little extra inward contour along the blade edge but it's sharp all the way along and does the job just as well as it did before. Watching videos like this one has really helped me know what to do to keep sharp and repair my blades after wear and tear. Thanks for all the advice from the masters online
I can't believe you used a belt grinder. You could've easily removed the chips on whetstones ;)
😂
LOL well played xD
It will be better if he tinnered the blade
I wouldnt never send my miyabi 5000 to this guy.... Ckckck
What a nasty comment.
I've watched a ton of sharpening videos but this has been the most informative
I found some 72 inch belts online that go up to 4000 grit. I made a jig that's adjustable that mounts to my KMG and it is the best sharpener I've ever used. I put it on the slowest speed and can take a new edge to its sharpest in just a couple passes.
Those are such beautiful knives. Every kitchen should have quality knives for food prep. Great video.
That point of view angle was an experience!
Hopefully I learn how to sharpen the way you do or better.🙏🔪
“Probly” is not a word.
omgoodness wow Kyle!! what an edge transformation!!! I love to watch your skills of knife restorations . still one of my favorite channels to watch . your voice is very relaxing to listen to !!! Great informative video as always Kyle! take care and stay safe my friend !!!
That is beautiful work, you sir are a master at your craft. So possible video idea, what all of your stones, strops, grinders and all that you have to do your work both knives and whatever else and what you would recommend from beginner all the way to advanced. Might be alot and if you have done it already I just havent found it yet.
Really impressive sharpening on that knife. You always make it look easy. Its hard to think the amount of time that you have put in to improve your skills.
Love your videos. Everything you do you explain so well and clearly. Appreciate you taking the time to do both one video solely stone sharpening and this with the belt grinder. Amazing. Thank you so much!
Gorgeous work Kyle! Absolutely amazing!
1:30 - imho - another reason to avoid belt sanders (and other machine tools NOT designed for true 'knife sharpening'). They risk heating the blade and deferentially changing the temper of the metal. Especially someone unaware of how little heat is needed to alter the temper. A course water stone, cuts quick (including removing chips) and doesn't heat the blade at all. Understanding which (and when) to use Waterstones correctly, speeds up your sharpening game immensely.
Sadly, even in Japan, this mistake is made to speed up production.
It also leads to Choppers (like this one) having an edge ..maybe not 'true' to these Choppers originally. These days incredibly thin edges are put on Choppers (to give them impressive 'sharpness'). However when you chop through bone, with these modern super sharp choppers, they chip out like this.
fyi - I have an old Chopper (about 150 years old). Its sharp (for its job), has the correct blade angles for the tool, cuts/chops through bone and won't chip when you do that.
Great eye for such delicate work, it’s actually so hard to do and you make it look easy. It’s a joy to watch
Shuns are usually about a 14 degree cutting angle... they are crazy sharp out of the factory.
Thank you, Kyle! As always, informative and fun.
Thanks for your informative videos. Always appreciate the instruction.
That last edge check was metal. Awesome video man
Beautiful knife by the way!✨
Sweet video
Enjoy your stone work. Looks relaxing.
that final cut test gets me every time
That chip is exactly why I use a Wusthof Chinese cleaver instead of a Shun. I've chipped a Shun on a kiwi seed! It's too hard!
Very good, as always.
Love your work! Inspiring :)
Thanks for this excellent tutorial. It is much appreciated. I found a NANIWA Nagura dressing stone that is 800 grit, not one that is 600 grit on Amazon. Are you sure about the grit size? It probably doesn't matter, but accuracy of identification helps your viewers find the correct item.
Shun has a nice presentation. But I find them to be similar to other mass produced clad cheapies from china. But to be fair, those colorful Chinese vg10 knives are nice for the price. My boss, that is a home cook ,loves those things. He is too picky about cooking things. But this is how its done in the shop. Grind it out on the belt and then move to the stone. If the chip is big enough, I take it out on the grinder wheel first, to save time.
That looks like a fun knife to repair.
Hey Kyle, brilliant job! You mentioned that you shave with a straight razor. Would you be able to do a video on transforming a blunt “as shipped” razor to one so sharp my face doesn’t deserve it 😂👍
It all depends on what your workload is if you have a handful of knives the all need repair You use your best judgment as to the method of repair because if you have a knife that it will be a little bit less time to use a grinder than a wet stone and and a little bit more efficient to do that particular repair and that's what you're going to use
What a great video. Beautiful whetstone work. I have all of the Naniwa Pro stones and love them (with some Suehiro’s) and really want to get the Shapton glass series. Take care my brother from the North!
Nice... I like the pov... Been hoping for that for some time
You the man, dude
When I was looking for a couple kitchen knives, naturally I looked at Shun and others but I settled on the Miyabi 5000 MCD series. Perhaps one day I’ll send those to you for a touch up. Beautiful knives that are well built
No. I strongly opposed that. Belt on truly art ? No way. Never.
That's sho is purdy now 👍
The sharpening and restauration Videos are the best, you have to try the shapton lapping disc is like a nagura but much harder and you can flaten your stones with it also
Use paper from telephone books or cheap thin magazines it shows the sharpness of the knife better even though you can tell its very shard
I just assumed the belt grinder could affect the heat treatment.
Everyone be sure to like, share and subscribe. This guy deserves more credit than he gets.
Thank you Chad!
Very nice!
I am curious what you condition your strop with. I know you said “uncompounded” but it doesn’t look raw.
I ask because I have a family heirloom Porpoise Leather strop from my grandfather’s Atlantic City butcher shop, and I would love to nourish the leather and hang it in my woodshop. Any suggestions are appreciated, and thank you for sharing your intellectual property and honed sharpening skills!
-CYC
Shun's Classic cleaver is probably one of the best cleavers on the market, with a price tag to go with it. When I was in the market for a cleaver, they were going for $300 USD.
I own a Shun Classic 8" chef's knife, and the Shun Classic 7" Santoku, and they are AWESOME kitchen knives! But you do have to handle them with care, as the edges will chip easily. As a matter of fact, you have to be very careful with the use and maintenance of these knives at all times.
I use a Shun honing steel to keep those knives in tip-top condition, and it works great. When I need to resharpen, all I need are King 1000 and 6000 grit whetstones, but I only need to do that about once a year. But I did try just using the big old Naniwa "Big Green Brick of Joy" 2000 grit stone the last time I sharpened my chef's knife, and it did an outstanding job. No need for further polishing! Shun knives can hold an amazing edge, and it keeps for sometime.
However, as you saw with this cleaver, most people should NOT own Shun knives, as they DO need to be handled with care. If you treat them like a typical German made knife, you will damage it easily. You need a very light touch when using Shun, and good technique. Most cooks don't have that skill.
As for repairing knives with whetstones, I do it all the time. It takes longer, but it works great, as long as you have the skill and patience to do it.
Great video as always!
BTW...I've never used Shapton stones, but they are on my list to get next, as I've heard nothing but good things about them.
I recently got the Shapton glass seven 500/6000 and they work like a charm. I have Naniwa Superstones and the king kds to compare them too and they feel so great. When you have the opportunity, just grab them! You will definately not regret the decision
Those chips on a Damascus blade I've been told could be from using a steel, so happened to mine.
Then you need to learn how to use a steel.
Just received 3 shapton pros yesterday from Paul. 120/220/1500. I’m only missing the 8k and 30k now. The 120 is a beast and harder than the 320. The 320 is more like 500 imo and the 1000 is like 800. The 1500 is a true 1000grit imo and just might become my favourite of my collection over the 2k. I only go to 2k on kitchen knives and strop from there
How different are sanding belt grits from whetstone grits? With a 400-grit belt the chip was removed completely, but you continued on a coarser 320-grit stone. Wouldn't one continue with a finer grit to finish the edge?
44 seconds in and I'm going "Ouch! OMG that poor knife!" I have a set of Shun knives given to me by my brother. I don't have that specific one though but same style. I'm super careful with them. They're also a slimmer profile than I'm really used to. (Posting this before I've watched the whole video yet.)
As I’m just getting into free hand sharpening on whetstones, I’ve seen where some will sharpen at a lower angle and then go back and slightly raise the angle for a more durable edge. This is the first time I have seen you do this (maybe I haven’t watched enough of your videos to see if you do this often). Now I’m slightly confused. Is it necessary to do this, or should I continue to sharpen at a particular angle without going back a second time while raising the angle slightly?
you can hear the blade singing when it cuts
When you bridge micro bevels to the primary grind, does that make it more dificult to maintain? It seems like it would make honing a little less intuitive.
haha just an add on to a previuos comment under your videos, was about heavy duty knives: darn a cleaver like that just calls for a perfect chives chopping, how did they manage to chip it like that? i feel sorry for the owner. then i thought our can opener broke the other day and i was actually opening a can of peeled tomatoes with the corner of the big chopper that we have! i mean that's good steel, very sturdy, we send them back to the sharpening guys once a week and they come back one inch thinner hahahaha
chefs are terrible people :P
Really enjoyed the video. Where do you purchase your sharpening supplies?
Any reason you don't use shapton glass stones in the lower grits?
Kyle do you do chisels as well? Can’t remember if I have seen you do any. I have some great vintage ones with terrible cutting edges on them and I don’t have the tools or experience to restore them. I’d love to send them to you.
Hi Kyle if you dont have the stones or sanders can you use a file set to sharpen your knifes cheers
Good metal files work as an emergency, but would not use them on expensive knives*.
Those belt grinders... Are something I have wanted for years... Many years... But they are expensive
You waste a shitload of fullstops in all the places where they don't belong, but miss the single, necessary one at the end.*
👍👍
knife go brrrrrr
Come on ppl... Let's not say.. stupid... Or rude comments... It's not really that needed
It's pakkawood handle.
This kind of Vegetable Cleaver is too often to be chipped.
People are confused this one to a meat cleaver which is much stronger, thus, they chop hard bones and then complain about the brittle edges. 😅
In the hand of users from Japanese, Chinese, Vietnamese.. this Shun cleaver will keep its edge much longer
Why do you sharpen edge first instead of the other way? does it matter at all?
So what actual useable, functional sharpness do you think you're getting going from a 1000 to a 4000 grit stone? Do you think you could tell in a blind test cutting various foods.
Do you ever fix your stones? Dishing in the stone or chips missing on the edge. If you do how would you go about it.
The best way is not to dish (or chip) the edges in the first place, and the best way to stop dishing is to use the entire face of your stone when sharpening instead of using one small section of the stone. Some stones have instructions on how to 'dress' your stone, and offer other products to lap your stone to keep it flat. Ultimately you can do it with three copies (A, B, and C) of a ceramic or silicon carbide sharpening stone with the same grit and you rub two of the three stones together to eventually flatten all three. A with B, A with C, then B with C, then back to A with B, etc. If you just rub two stones together they will wear each other down, but their interface might not be flat. Using three stones means that they will wear each other down with the surface of each stone perfectly flat. Chips on the edges shouldn't matter two much as you shouldn't be preferentially using these edges as that will cause uneven wear on the stone. I can understand your desire to use those edges to sharpen close to the bolster on your knives, but this is probably best done with a very narrow sharpening stone and your larger good stone used once the area near the bolster is almost done.
What’s your take on explaining why the primary is the primary and why the secondary is what it is and where did you learn that, I have seen it explained reverse also???
That actually depends on where you are :)
In the west, the primary bevel is traditionally the main chunk of steel that has been grinded to it’s intended shape, and secondary bevel is the part that is polished to an edge/apex i.e. the sharp end.
In asia, and specifically Japan, the primary bevel is the sharp end, the edge/apex which initiates the cut.
So the confusion is understandable.
@@jez76 thank you
What do you charge to sharpen a knife like that?
I guess people need to realize that VG-10 is a fine CUTLERY steel, but NOT great for splitting firewood or heavy bone.
What is something else you can use. If you don't have a dressing stone.. or cleaning stone...
I regularly just use a scotch bright pad it works for me.
Pretty random quesiton- do you have tips for someone that wants reasonably sharp kitchen knives but is also super lazy? Like, of the various easy sharpening tools that litter the kitchen gadgets aisles, is there one you'd recommend?
I use three Wheatstone's and quick and easy for maintenance
Find a good sharpener - a person to do it for you.
Some supermarket butchers will do this for you for free
A long white ceramic sharpening round rod with handle might be the day-to-day way of keeping a sharp knife, and when that stops working - and that should take a while - have a 400 and a 1000 grit diamond flat plates to re-profile the edge and near-edge areas. The large flat areas on the diamond plates helps keep your angles consistent when sharpening, and you can use a permanent felt tipped pen on the edge before sharpening to see where various angles of your blade are cutting and adjust accordingly. The harder your knives the less you will need to sharpen, as long as you only cut on an appropriate wood or plastic cutting board instead of ceramic or glass plates. Have a sacrificial couple of softer steel knives that other household members can use and abuse without destroying the edges on your good knives.
@@bill-nolastnamesupplied-958 my only issue is that learning to sharpen on plates takes a fair bit of time... At least 50 hours to get a half decent result..
Figuring out your preferred motion, force, and most importantly the angles, especially on a long chef knife or a japanese (one sided) ones is not trivial.
@@kolsky Yeah, I wouldn't start on an expensive display knife either without a lot of sharpening experience. But you only get that experience by hand sharpening cheaper knives and working your way up. Using that trick with a wide felt tipped permanent pen is a great learning tool to discover how angles affect where the metal is being removed.
Always learn lots from your vids you should of been a teacher lol
Aren't Shun knives single-beveled? I guess not
I’m confused with the nagura usage philosophy. You use the same nagura, whatever the stone you’re cleaning’s grit. Why not match the grits? Clearly it works, but why does it work? Thank you.
It’s like soap kind of. Soap doesn’t actually clean your hands; it just just breaks the bonds between dirt and skin and the water carries it away.
5 seconds ago!
Oh dear. The owner of the multi-chipped-cleaver needs to stop choppin’ anything harder than their head-bone-skull.
Sometimes you can have visitors over who "help" by using your knives to cut stuff they should not on ceramic plates instead of knife-friendly chopping boards. And so your carefully honed knives are damaged without you having done that. I now keep some cheap soft knives in my kitchen that my parents can use and abuse and they're easy to sharpen again and I don't have to be unkind to my parents, and keep my good knives out of sight. My father was very proud and was slightly upset when I didn't praise his attempt to use an electric knife-sharpener on a hand-honed knife of mine: "Have a look at this knife that I sharpened for you. It's now very sharp."
Mahaann, why do you do videos while you are sharpening... You could be much faster if you don't record.... ;)
These are trash knives
We enjoy listening to you talk. If you stop talking I'll stop watching
Just some useless advice man, NOBODY wants to watch 15 mins of whetstone sharpening haha 😂🤦♂️ great info!! But got rather mind numbing Lol