So I got this from a fellow sushi chef from Trondheim. Before I moved out to live in Oslo, I did some sharpening/maintaining jobs for him.
This time though, he gave me all of his workbeaters to fix, as he is off for holiday. I must say here, I am kind of impressed that he actually sharpens his knives regularly. Not that theres no technical errors but he kept them sharp.
So here they are:
And heres today subject, the way it was when it arrived:
Shite much to do actually.
But hey dont panic stay cool I checket things out and yeah it will be fun! Plan is to do just about that:
plus polish the front and remove little thickness, like .5mm or so to reveal more of the "damascus" and then polish, and install new handle.
So the grinding started, and damn if Im not happy that have bought the german sandpaper specifically for metal. This first critical stage, just enough to hate life and the job itself took two hours. But it revealed all of the work that is awaiting. Good.
As you can see tip got some attention, the shinogi risen and I took some away from the heel area. That is it for now.
Next I ground a bevel the way I would see it when the knife is sharpened and at the heel area the bevel width was some 3mm and thickness above was terryfying. Time for part two called "hell why do I do that by hand" and first chapter is called "its too fu**ing freezing outside to take it the the belt grinder god damn it".
After tearing through 3 pairs of gloves and tons of good will I have the rough shape and the blade thinned.
Tomorrow face will get polished, And I will start the "finer bevel trauma" with DMT.