Love the handle, red, almost white polished steel, and green. Like the Italian flag. Very nice job. That bevel was a very severe angle, quite strange. The bevel that you put on looks spectacular and would obviously work much better. Thanks for the videos. 😎
A real test to any blade claiming to be razor sharp is thinly slicing any tomato. Attempt that with any average dull knife and it quickly turns into frustration. That final blade is perfect for the kitchen, beautifully simple and ready for work. Awesome job!!
Hi! Wonderful work and the knife itself is good and high-quality! Let me share my experience with electrolysis. Before plunging the knife into the water with water, add more salt and stir well and wait for 5-10 minutes, then the cleansing effect will be better. After that, you can already rinse, lubricate with oil and use an iron brush. You will see the difference. After that, you can already grind with a tape from 120 to 360 grit. And also during the gluing of wood with plastic. Plastic parts can be sanded with 80-120 grit sandpaper, then the fastening will be stronger. Wish you good luck! P.s. milling machine is co cute ^_^
You are spot on about the electrolysis and the sanding of the plastic or any other hybrid including kydex, g10 etc! The durability and adhesion of my epoxy bonds has increased dramatically since I have followed your methods! Adding more salt and some washing soda or oxyclean really peels the rust off and gets down deep!
The work you are doing is very wonderful, thank you for your great effort 🇲🇦🇲🇦🇲🇦🇲🇦🙏🙏🙏🙏💐💐💐💐🍻🍻🍻🍻🍻🍻👌👌👌👌 I am a follower from Morocco. It was a pleasure to meet you and thank you my dear brother
I bought my first ever kitchen knife around 35 years ago. It was a carbon steel Sabatier that looked just like this one , just a little smaller. Ironically, I gave it to an Itilian friend of mine a few years back. Carbon steel, tool steel, takes and keeps a good edge, but needs a lot of care to stop it coroding. Something that happens very easily when slicing vegetables.
Thats so freaky man. I was watching this guy w a knife just like this on snapchat stories earlier and wondered what kind of knife that was. Randomly clicked this video and lo and behold the answer to my earlier question
Nice!!! I kind of like the pitting on my chefs knife . After a year of heavy use I used 7000 grit paper to reduce the patina . Underneath it all was very small amount of pitting. Feels like a badge of honor .
Beautiful knife, even before the restoration! Nice "italian touch" with the colours, but i think an even more simplistic look would have been great too.
I'm not sure if it's the camera angle, but that stropping made me shiver, the angle seems way to steep. It does look sharp but you can do any of the tests with a 25° edge so I wouldn't say I'm sure if that is the appropriate method to strop
I agree, but restorers and knife makers generally are interested in the metal and the blade and handle, and don't seem to care much about sharpening. I'd take that knife and probably start on a 220 grit to set the bevel, then 400, 1K, 2K, jump to a 5K, 8K, and finish with a strop. Depending on the steel, and intended use, probably a 15 (fifteen) degree angle. Somehow it looks like HRC 58 - 60 steel, high carbon (many sparks). Once it's got a clean bevel and is sharp, and you don't chip it, keeping it sharp is easy, just 8K occasionally, and strop frequently. For the paper slicing test ... you get junk mail newsprint (finally, a good use for it!) and hold by the left corner while slicing the right side. If it rasps, go back to the 8K and strop until it's smooth. It is possible to get a knife razor sharp on a Bess scale (around 100). I got an HRC 56-58 knife to slice through a rib roast in one stroke, but it started losing right after that, still sharp, but not as sharp. There's a happy medium in there, somewhere, between sharpness and practicality for average domestic kitchen use.
@@davesmith5656 That is literally how I sharpen my knives, although I keep my stainless steel knives at a 1000 grit because frankly it's enough and it's more suited to the german stainless steel, my carbon knives are sharpened to either 3k or 8k depending on the use. It's just that, when I strop, I strop at an actually shallower angle than the sharpening angle, because the leather gives a bit, and with a certain amount of pressure I'd be introducing a steeper angle if I stropped at the same angle with which I sharpened the blade (I use diamond paste).
@@AlkalineLuke ----- Thank you for the tips, there. I adopted the hobby just a couple of years ago. I haven't tried a carbon (tarnishable) knife yet, and maybe I will now! I use a diamond spray. I do have a Celestron USB microscope at 200X to drive myself nuts with. I sharpened up (repaired edges) my son's wife's knife, left it at 1K, and got back news that she'd cut herself. No further nicks. Most people have never used a sharp knife, and think that factory sharp is as sharp as they get. Funny story: I got one woman with a seven year old set of KitchenAid knives for me to practice on. "They're my favorite knives, and it would be wonderful if you can sharpen them! But ... don't make them too sharp because I'm prone to cutting myself." I'm still laughing about that one. I gave them back with 25 degree bevels, about factory sharp. (I discovered that a 3x18" belt sander is a remarkably useful tool! A thousand grit leaves a HUGE burr, but makes those 1.0 mm chips disappear in a jiffy! Lightly, intermittently, to make sure the blade doesn't heat up. That is the first and last time I offer to do a set! Man .... "Chips" are where steel fractures have surrounded a piece of metal, which then falls off. Other fractures surely remain at a molecular level.)
@@davesmith5656 the truth of the matter with traditional carbon steels (not tool steels that can also rust) is that they're nice if you strop a lot, or if you're willing to give them a pass once or twice a week with a high grit stone, they just don't have that edge-retention, unless you move into japanese 63+ HRC levels. And oh yeah that feedback of "I cut myself" is always a little sad ... I always explicitly tell people now to go slow when I sharpen knives for them, and also tell the people in the household aswell! I sharpened my aunt's knives and my cousin (about 20 y.o. at that time) had to go to the E.R. cause she had cut herself to the bone :'( ! And concerning factory sharpness, I feel like most blades come with either a 400 or 600 grit and (more recently) with a 18-15° sharpening angle (used to be 20° for german/european style knives). Something you might look into if you have a belt grinder as you say, is thinning out the knife, when it has large chips. If the thickness before the actual bevel is too thick, you compromise it's ability to cut through food well. That's why I always manually convex blades on the whetstones, when they had minor chips. It basically makes it more "aerodynamic" for a lack of a better word for it. Since I taught myself how to convex, I have felt a huge performance (re-)gain, especially with older, more often sharpened knives. Also I can usually tell how those chips got in the knife and can tell my customers how to change their behavior, according to the knife's "needs" :D .
@@AlkalineLuke ---- You too!! (Sharpen friends' knives.) Sorry to hear about your cousin (honestly sorry - I've barely nicked my fingers twice and bled for 15 minutes, horrible feeling as the edge slices so cleanly into a finger). She probably cut nerves as well as vessels. I did coach the woman with the KitchenAid knives ("claw grip"), but I'm still working on it all myself. Told her to never chop unless your other hand is in the next county, and get a cut-resistant glove for $4.99. Go slow is right. Manufacturers may leave their ship-out products as they are, after surveying how western consumers use them. "The first thing your average Japanese does with a new knife is take it home and sharpen it." Not so in the west. I'm also trying out light drawing strokes, nice and even. And watching cooking vids. If the knife is indeed sharp, letting the draw / slice do the work will get the food sliced. Satisfying! Trimming is a bit difficult. A piece of meat on the floor can be washed or replaced, a cut finger isn't so easy. People (I think) get used to using pressure on a knife, as a reflexive habit, and with a sharp one, that's excessive. Chips. Just watched a "Burrfection" video on "soft" cutting boards. I have an HRC 60 and a 63, stainless knives that frustratingly chip very easily. "The Bearded Butcher" did a video in which they explained the (very frequent) use of a butcher's steel on soft knives. It's amazing how sharp those things are - or how skilled they are. A $3,000 Blue #2 (or whatever) yanagiba would be useless to those guys! Destroyed in five minutes. They go for $60 dollar Victorinox. I hope I never have to thin a knife, but thank you for the info. I get convex edges naturally ... don't ask.
Looks great!! But don't care for the red and green one or the other would have looked better. But that's just me Enjoyed your video and I gave it a Thumbs Up
I didn't notice the Italian flag. I thought you had got port starboard the wrong way round. It was really bothering me until I read through the comments. This is, as always, a beautiful work of art.
Given this is an Italian knife making/restoration channel and the words "Italian" and "knife" are in the title, I wonder how one can even come up with this having anything to do with boats or marine navigation.
Love the handle, red, almost white polished steel, and green. Like the Italian flag. Very nice job. That bevel was a very severe angle, quite strange. The bevel that you put on looks spectacular and would obviously work much better. Thanks for the videos. 😎
As usual for you, a work of art. Beautiful job! I'd have that knife in my kitchen with pride!
Ah, a knife restoration.. watching these kinda videos calms my soul, great work here BBP!
This is not knife restoration, it is a work of Art.
A real test to any blade claiming to be razor sharp is thinly slicing any tomato. Attempt that with any average dull knife and it quickly turns into frustration. That final blade is perfect for the kitchen, beautifully simple and ready for work. Awesome job!!
From the trash to the treasure, such amazing skill.
Absolutely one of the most enjoyable restorations so far! Thank you!
You are an artist. Easily one of the top bladesmiths in the world.
If he were a bladesmith, he would have made the blade himself. He restored what was already there, no smithing involved.
Hell of a clean restoration. Wish I had your skills!
nice job , the green and red stripes are a nice additions
I like the effect of using the steel as the "white" in the flag. Nice work. Well done.
Fantastic work sir.
Your craftsmanship and attention to detail is on a whole nother level.
I really enjoy watching your work.
10/10 ⭐
You do such fantastic work, but a sandblasting cabinet would make it so much more interesting!
This is truly a restoration. No modifications on the knife and keeping it pure as it was when it came out of the factory. Nice job
That coloured liners between tang and scales on the handle are a modification. A subtle one, but not original.
I like the Italian touch to the handle. Nice detail.
Hi! Wonderful work and the knife itself is good and high-quality! Let me share my experience with electrolysis. Before plunging the knife into the water with water, add more salt and stir well and wait for 5-10 minutes, then the cleansing effect will be better. After that, you can already rinse, lubricate with oil and use an iron brush. You will see the difference. After that, you can already grind with a tape from 120 to 360 grit. And also during the gluing of wood with plastic. Plastic parts can be sanded with 80-120 grit sandpaper, then the fastening will be stronger. Wish you good luck! P.s. milling machine is co cute ^_^
You are spot on about the electrolysis and the sanding of the plastic or any other hybrid including kydex, g10 etc! The durability and adhesion of my epoxy bonds has increased dramatically since I have followed your methods! Adding more salt and some washing soda or oxyclean really peels the rust off and gets down deep!
I love your restoration work bro. Beautiful result everytime. Hope you don't stop doing it..
That knife had seriously strong metal in the blade. Very nice restoration and definitely an asset to any kitchen. Thanks for sharing. 😁👍🇨🇱🇺🇸
WOW. That came out beautiful. Incredible work.
a beautiful restoration...nice lines on the blade . The scale liners were an inspired choice
Grande! Il manico tricolore e propio una figata 🔪🇮🇹👍🏼 mi toccherà cercarne un un set completo😅
As usual for you, a work of art. Beautiful job! I'd have that knife in my kitchen with pride! Thanks
Enjoyed that restoration video. Appreciated the knife was not dipped in ferric chloride and was kept nice and shiny. Fantastic outcome.
This is a simple monosteel without any pattern, no need for ferric chloride.
Wow 🙌 Amazing job
Beautiful knife beautiful restoration good job well done
Danke!
Thank you!!
And the proper colors to match the knife! Cheers! and much thanks!
Very miss you knife restoration. Finally. Nice job!
Beautiful knife, the brushed finish does it well, nice job on the handle
a great clean, simple restoration.. nice work.
Loved the red and green, it really popped. Great video
hands down the most beautiful resto CHEF knife. it's remarkable
A proper ”Chefs knife”! Well done Sir!! 👏
Magnificent work, exquisite result
A beautiful knife!
Can I just say genius idea using a pallet knife for the resin
Excellent, you have created an heirloom!
That's a really nice knife, truly impressed! Great work!
Excellent restoration for a kitchen necessity!
Really awesome restoration. Your breadth of skill is impressive. Thank you for sharing!
The work you are doing is very wonderful, thank you for your great effort 🇲🇦🇲🇦🇲🇦🇲🇦🙏🙏🙏🙏💐💐💐💐🍻🍻🍻🍻🍻🍻👌👌👌👌 I am a follower from Morocco. It was a pleasure to meet you and thank you my dear brother
You are severely emoji addicted, seek help!
You need to seek help and have your emoji addiction treated.
Hi. That knife was maybe made in Italy, but the pattern is french. Actually, it looks like a Sabatier chef's knife. Very nice work btw.
V.g.
I bought my first ever kitchen knife around 35 years ago. It was a carbon steel Sabatier that looked just like this one , just a little smaller. Ironically, I gave it to an Itilian friend of mine a few years back. Carbon steel, tool steel, takes and keeps a good edge, but needs a lot of care to stop it coroding. Something that happens very easily when slicing vegetables.
Thats so freaky man. I was watching this guy w a knife just like this on snapchat stories earlier and wondered what kind of knife that was. Randomly clicked this video and lo and behold the answer to my earlier question
Maybe the chef that used the knife was Italian
Yes it look 100%sabatier .i had two of Them . The old version is the best
Very nice work as always BB...
Simple, but beautiful!
Marvelously done, Gader!
Nice!!! I kind of like the pitting on my chefs knife . After a year of heavy use I used 7000 grit paper to reduce the patina . Underneath it all was very small amount of pitting. Feels like a badge of honor .
BEAUTIFUL! MASTERFULLY DONE!
Man,i love big kitchen knive and tools and macinery,and you too (as a fan)
... machinery* / one knife*, multiple knives*
Molto magnificent maestro black beard!
Excellent restoration 👍👍👍Thanks for sharing
Lovely restoration.
Fantastico Gader 🤩
Bello vederti usare il Bridgeport per le guancette
W l'Italia 🇮🇹
Beautiful knife. You make it look so easy!
I love these repurposing / restoration projects!
Good and creative work
It looks like a 3d object now. So perfect!
It's not a 3D object?
Beautiful knife and well done restoration👌
Wow that's a beautiful knife
Looks stunning. Pearl white/ivory G10 scales would have been even better.
Constantly waiting for your videos you have the best editing
Would love to see a before and after at the end of your videos! :) Great work!
Great video as always. Using the Italian flag colors is a nice touch.
What a beautiful knife 🤩
Ottimo lavoro bravo
Very nicely done
کار تو دقیق ، عالی و هنرمندانه است ، آفرین ...
Fantastic Restoration !!!!!!!!!!!! Two thumbs way Up !!!!!!!!!!!
Calm down. No need for shitloads of exclamation points.
Beautiful work!
Beautiful job!!
brilliant as always
I'm a fan of your work, show ball
💯 Raw talent and skill !! Nice big ol heavy chefs knife so worth doing !! Wonderful work !! 👊💥👍
Beautiful looking knife after the restoration, well done.
Beautiful knife, even before the restoration! Nice "italian touch" with the colours, but i think an even more simplistic look would have been great too.
Nice work. Thank you for video and good luck you
Beautiful knife.
Took me a second to understand the red and green felt... Really beautiful knife!
Pretty prood of giving him the idea to be honest 😉 it really turned out great
Felt? It's resin, not a fabric.
Great job buddy I like watching you work 💪👍
You are a great master, bro!
Italian colors? Really nice
Wow good work dear
Nice big knife 🔪. Like this very much. Great job 👍👍👍
NICE KNIFE
The edge on that blade is amazing!!! You are a extremely talented gentleman. I wish you all the best in Continuing of your bladesmithing
really good job. 😊
Really really nice work, my mechanics would be pleased!
Congratulations for the Knowledge and skills. beautiful ❤️❤️❤️
bellissimo, e quel tricolore... tocco di classe degno del miglior design italiano ;)
Excelente trabajo saludos desde chile
Mama mia that's good knife restoration
I'm not sure if it's the camera angle, but that stropping made me shiver, the angle seems way to steep. It does look sharp but you can do any of the tests with a 25° edge so I wouldn't say I'm sure if that is the appropriate method to strop
I agree, but restorers and knife makers generally are interested in the metal and the blade and handle, and don't seem to care much about sharpening. I'd take that knife and probably start on a 220 grit to set the bevel, then 400, 1K, 2K, jump to a 5K, 8K, and finish with a strop. Depending on the steel, and intended use, probably a 15 (fifteen) degree angle. Somehow it looks like HRC 58 - 60 steel, high carbon (many sparks). Once it's got a clean bevel and is sharp, and you don't chip it, keeping it sharp is easy, just 8K occasionally, and strop frequently. For the paper slicing test ... you get junk mail newsprint (finally, a good use for it!) and hold by the left corner while slicing the right side. If it rasps, go back to the 8K and strop until it's smooth. It is possible to get a knife razor sharp on a Bess scale (around 100). I got an HRC 56-58 knife to slice through a rib roast in one stroke, but it started losing right after that, still sharp, but not as sharp. There's a happy medium in there, somewhere, between sharpness and practicality for average domestic kitchen use.
@@davesmith5656 That is literally how I sharpen my knives, although I keep my stainless steel knives at a 1000 grit because frankly it's enough and it's more suited to the german stainless steel, my carbon knives are sharpened to either 3k or 8k depending on the use.
It's just that, when I strop, I strop at an actually shallower angle than the sharpening angle, because the leather gives a bit, and with a certain amount of pressure I'd be introducing a steeper angle if I stropped at the same angle with which I sharpened the blade (I use diamond paste).
@@AlkalineLuke ----- Thank you for the tips, there. I adopted the hobby just a couple of years ago. I haven't tried a carbon (tarnishable) knife yet, and maybe I will now! I use a diamond spray.
I do have a Celestron USB microscope at 200X to drive myself nuts with. I sharpened up (repaired edges) my son's wife's knife, left it at 1K, and got back news that she'd cut herself. No further nicks. Most people have never used a sharp knife, and think that factory sharp is as sharp as they get.
Funny story: I got one woman with a seven year old set of KitchenAid knives for me to practice on. "They're my favorite knives, and it would be wonderful if you can sharpen them! But ... don't make them too sharp because I'm prone to cutting myself." I'm still laughing about that one. I gave them back with 25 degree bevels, about factory sharp. (I discovered that a 3x18" belt sander is a remarkably useful tool! A thousand grit leaves a HUGE burr, but makes those 1.0 mm chips disappear in a jiffy! Lightly, intermittently, to make sure the blade doesn't heat up. That is the first and last time I offer to do a set! Man .... "Chips" are where steel fractures have surrounded a piece of metal, which then falls off. Other fractures surely remain at a molecular level.)
@@davesmith5656 the truth of the matter with traditional carbon steels (not tool steels that can also rust) is that they're nice if you strop a lot, or if you're willing to give them a pass once or twice a week with a high grit stone, they just don't have that edge-retention, unless you move into japanese 63+ HRC levels.
And oh yeah that feedback of "I cut myself" is always a little sad ... I always explicitly tell people now to go slow when I sharpen knives for them, and also tell the people in the household aswell! I sharpened my aunt's knives and my cousin (about 20 y.o. at that time) had to go to the E.R. cause she had cut herself to the bone :'( !
And concerning factory sharpness, I feel like most blades come with either a 400 or 600 grit and (more recently) with a 18-15° sharpening angle (used to be 20° for german/european style knives).
Something you might look into if you have a belt grinder as you say, is thinning out the knife, when it has large chips. If the thickness before the actual bevel is too thick, you compromise it's ability to cut through food well. That's why I always manually convex blades on the whetstones, when they had minor chips. It basically makes it more "aerodynamic" for a lack of a better word for it. Since I taught myself how to convex, I have felt a huge performance (re-)gain, especially with older, more often sharpened knives. Also I can usually tell how those chips got in the knife and can tell my customers how to change their behavior, according to the knife's "needs" :D .
@@AlkalineLuke ---- You too!! (Sharpen friends' knives.) Sorry to hear about your cousin (honestly sorry - I've barely nicked my fingers twice and bled for 15 minutes, horrible feeling as the edge slices so cleanly into a finger). She probably cut nerves as well as vessels. I did coach the woman with the KitchenAid knives ("claw grip"), but I'm still working on it all myself. Told her to never chop unless your other hand is in the next county, and get a cut-resistant glove for $4.99. Go slow is right. Manufacturers may leave their ship-out products as they are, after surveying how western consumers use them. "The first thing your average Japanese does with a new knife is take it home and sharpen it." Not so in the west.
I'm also trying out light drawing strokes, nice and even. And watching cooking vids. If the knife is indeed sharp, letting the draw / slice do the work will get the food sliced. Satisfying! Trimming is a bit difficult. A piece of meat on the floor can be washed or replaced, a cut finger isn't so easy. People (I think) get used to using pressure on a knife, as a reflexive habit, and with a sharp one, that's excessive.
Chips. Just watched a "Burrfection" video on "soft" cutting boards. I have an HRC 60 and a 63, stainless knives that frustratingly chip very easily. "The Bearded Butcher" did a video in which they explained the (very frequent) use of a butcher's steel on soft knives. It's amazing how sharp those things are - or how skilled they are. A $3,000 Blue #2 (or whatever) yanagiba would be useless to those guys! Destroyed in five minutes. They go for $60 dollar Victorinox.
I hope I never have to thin a knife, but thank you for the info. I get convex edges naturally ... don't ask.
Very good restoration 👍🤝👏
Very nice job
wow, love it
Bel lavoro! 👍🏼
Looks great!! But don't care for the red and green one or the other would have looked better. But that's just me
Enjoyed your video and I gave it a Thumbs Up
Its a reference to the italian flag my friend...
Grit job man good working man
Good job!
I didn't notice the Italian flag. I thought you had got port starboard the wrong way round. It was really bothering me until I read through the comments. This is, as always, a beautiful work of art.
Given this is an Italian knife making/restoration channel and the words "Italian" and "knife" are in the title, I wonder how one can even come up with this having anything to do with boats or marine navigation.
Nice job.