Quantcast
Mamma mia!
Page 1 of 16 12311 ... LastLast
Results 1 to 10 of 154

Thread: Mamma mia!

  1. #1

    Mamma mia!









    Maybe some of you is used to seeing that. Im not.

  2. #2
    I have the feeling that this Deba used for cutting nails

  3. #3
    Over-hardened, it seems, not uncommon from Japanese makers. You might have to temper it in your oven (without a handle, or course) if the chipping continues. I have done it with some knives with good results.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  4. #4
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Posts
    5,153
    Marko, you're likely right, but do you think maybe the user went through the spine and didn't use the heel? And if this isn't the case, might a micro bevel that graduates into the primary work to avoid further issues? Of course, the heel will have to be properly utilized in conjunction with the tweak, but you get what I'm saying.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  5. #5
    Senior Member JKerr's Avatar
    Join Date
    Nov 2011
    Location
    Melbourne
    Posts
    363
    The deba looks like it hasn't hit the stones yet. If it's been used with the OOTB edge, it honestly wouldn't surprise me that it's so chipped. Having said that, I've never used whatever brand that is ( I assume Gesshin Hide in light of the other thread) so I could be wrong.

    Can't speak for the yanagi, looks well patina'd so I assume it's been introduced to stones.

    Cheers,
    Josh

  6. #6
    Senior Member
    Join Date
    Mar 2012
    Location
    Baltimore,MD
    Posts
    215
    I think you may be on to something. Doesn't look like it hit the stones. Don't see any type of uraoshi line. that will help strengthen the edge.

  7. #7
    Senior Member
    Join Date
    Dec 2011
    Location
    Sydney
    Posts
    1,147
    I've had a few debas, and most have chipped a bit until after a few rounds on the stone. +1 on proper uraoshi. My new hide little ko deba comes with about 1mm thick edge on the back side and needed only a few quick passes on aoto. Bevel was also easy to follow, some quick touch up on aoto and it was ready to be a little beast for small fish.


  8. #8
    I was thinning a knife recently, white steel with a stainless core, on Beston 500 stone. I noticed chips forming on the edge during thinning process.

    I asked Devin about it and he said that steel was over-hardened and was chipping at grain boundaries, and he suggested one-hour tempering session (one or two) to reduce hardness. I did that and the chipping stopped. I did that in knife-making oven but it can also be done in a kitchen oven. Be advised that the knife will get slightly oxidized and will need to be refinished.


    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  9. #9
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Posts
    5,153
    Cool. If you had to guess, how hard was it, and how far down would you have tempered it?
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  10. #10
    I re-tempered the knife I worked on at 365F for one hour. That should have reduced hardness by one point or less.

    Chipping usually starts at 63-64RC, so with one or two tempering sessions, hardness can be brought to 61-62RC. It's hard to say for sure, hands-on testing in between will be needed.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •