Recent content by florinbaiduc

Thanks - will pick it up again later, after some usage, to finish that shape adjusting job... I do have to take out so much metal that it will take ages though. Unfotunately, in this shape I can't use the big waterstones on it...

Why do you need this stone especially for yanagiba? Planning to mirror it, or just for sharpening?

Finishing up: This was a real o.o pain, with its bad shape (not perfect yet, this will take much longer than expected...) as an inexpensive deba is an excellent knife though...

Hello, I'm in Chiba and working in Tokyo :) . Nice knife. You can get a lot a "trainer knifes" cheaply on Yahoo Auctions, if you're interested in sharpening, restoration...

Well, there is no black magic to it, only a lot of elbow grease...check out this, my favorite restoration video: https://youtu.be/jjOm5_DTkQ8

Well, I'm far from being a pro :) . This gives the luxury of taking only projects I find interesting, and the time required to properly finish :). It would be nice to meet sometimes in Tokyo, I guess you gyus can be proper guides through the Kappabashi area ;~)

It's the most obvious in the first picture (where the area around the writings is shiny, ava the rest is matte), and in the last. Basically its surface is not flat, requiring the removal of a lot of metal to fix. I'm using sandpaper, rust removal eraser and steel wire for the #60 up to 240, then...

And finally, some quick #1500 mirror check. Actually, I'm not sure i like the result and the mirror look. So it's going to be either at least #8000 or back to a much rougher surface.

Hmm, this knife has big geometry problems, not helped by the person maintaining it before me :) Anyway, thus is how it looks after three hours (spine up to #1500, rust removed, one can clearly see the lamination): Uniform #240, #1000, followed by #1500:

tt - posted by mistake, I don't know how to remove a reply :( ...

tt

Yep, I'm (ab)using another one exactly for this task (going through frozen meat)... Nothing has exploded, yet :) . Good deba knifes are made to be incredibly resilient, true, they won't sharpen to stupidly sharp levels (but you can still shave with one), but they won't really mind household...

Yes, it says: 別誂 - betsuatsurae (extra customised) 小鍛冶 誠光作 - kokaji Nobumitsu (Nobumitsu small blacksmithing) - the same as on the blade

Oh, one does not need many reasons for owning such a kukri - errr deba, I meant deba :) . The blade is so pleasantly thick and heavy, and they are useful for chopping frozen beef or chicken. There are some rusty points on it almost all over the blade. That kind of forces me to touch it up, and...

Hi all, I just got this old and used 180mm deba made by Nobumitsu (retailed by miki-japan). Just for the geeks around here, it is made in a traditional Yasugi #2 shirogami hagane, and the blade has about 10.5mm at it's thickest part, where it meets the handle. The handle's hilt is water buffalo...