A good job well done
Customers with the worst knives - Museum of Horrors
- Thread starter KasumiJLA
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Well done man! Now it looks really nice but still have it’s history
It was strangely comfortable! (nope) 
Why is that not in the garbage?It was strangely comfortable! (nope)
I think it's because this knife belonged to her grandfather and she doesn't want to part with it. I sometimes receive poor quality knives but many customers have a certain sentimental value even if the knife is worth .25 cents.
This week's job
Breaking out the band saw?
I also am not great with before and afters, but here a few that I have documented. The single bevel set from Korin was rough... and it's always met with "I don't know how it happened, I take proper care of them".
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This is quite a big chip in anyone’s book:
I breadknifed it out, took about 1cm off the length coming from the spine, polished the spine, completely remade the bevels, polished, re-did the etch, sharpened, and made the handle nice again.
I breadknifed it out, took about 1cm off the length coming from the spine, polished the spine, completely remade the bevels, polished, re-did the etch, sharpened, and made the handle nice again.
I saw this knife in a professional kitchen being used. The chef told me it’s his favourite knife and it was special to him as it belonged to the original set he bought when he was in culinary school, 30 years ago.
I offered to fix the knife and make a new handle for it. I dare say it’s much better now!
I offered to fix the knife and make a new handle for it. I dare say it’s much better now!
As a pro chef: Thank you fixing that abomination.
Hard to believe somebody worked with that for years!
Any idea on the maker? Wustof?
The stamp is faded, must be Wustof or Zwilling, sharpened for years with a pull-through sharpener.
I've seen pretty severe damage on knives. A lot of pictures here are Japanese knives. Most stainless knives are made very tough you can throw it on the floor or a wall & nothing much will happen. Seen folks get a good Japanese knife & destroy it. Once had a guy give me his set of Shuns all with chunks of steel chipped from edge. Broken tips common, try a heel broken off a Tanaka.
Whenever I recommend knives to anyone now give them a one printed page about about taking care of good Japanese knives.
Start by saying that knife care is a lost art in modern day society.
Don't judge people just educate them
A majority of folks don't know squat about knife care or how to sharpen them.
Whenever I recommend knives to anyone now give them a one printed page about about taking care of good Japanese knives.
Start by saying that knife care is a lost art in modern day society.
Don't judge people just educate them
A majority of folks don't know squat about knife care or how to sharpen them.
That's the reason you don't see full heel bolsters used much in Pro kitchens. Knives that get sharpened a lot.
Here in Hawaii don't remember seeing full bolster in kitchen at all.
The Kitchen suppy store carried all kinds of stuff. They sold rosewood handle Forchners back in the day. I know bought many different types of them myself.
Saved this worn old Forschner to show students how well used blade with quite a bit of steel taken off it from many sharpening on a King stone. Can still cut well sharpened with a even blade road. Then would show them how not to sharpen a knife with high heel & birdbeak tip high & low spots along the blade edge making it a lousy cutter.
Back before discovered Japanese Carbons would crude etch my name across blade because most Cooks used the same knife.
Back before discovered Japanese Carbons would crude etch my name across blade because most Cooks used the same knife.
Soy retired after me. She let someone sharpen her knives after I left. In a hurry wailing away on stone screwed up the geometry in relatively short time. Asked her if I could use her knife to show how not to sharpen. This is Japanese dragon blade cherry imports sold to Cooks in Hawaii.
As I kept teaching from first class didn't know what I was doing boring them with more knowledge than they needed. To streamlined visual inputs like speed sharpening & what to do & pitfalls of bad or no technique. We are visual monkeys at least I am. Turned out quite a few accomplished freehand sharpeners.
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As I kept teaching from first class didn't know what I was doing boring them with more knowledge than they needed. To streamlined visual inputs like speed sharpening & what to do & pitfalls of bad or no technique. We are visual monkeys at least I am. Turned out quite a few accomplished freehand sharpeners.
Тhis picture caused unpleasant spasms in my brain's hemisphere responsible for knife sharpening and kk loving...
You would be surprised many Cooks in profession lack good freehand skills.
High heels without bolsters is caused by the handle being in the way on one side. Jon from JKI covers this in one of his Playlist video. Same thing sushi chef taught me in 1980's. If low angles spine close to stone side with handle in the way must start with blade 90% to stone making sure heel is on the stone. A common mistake with beginners is with blade 90% so handle won't hit stone often the heel is off the stone too. So after many sharpening = high heels.
Many folks are just moving blade up & down stone at different angles. Some oversharpen taking too much steel of the blade.
Many folks are just moving blade up & down stone at different angles. Some oversharpen taking too much steel of the blade.
tostadas
Hobbyist / Craftsman
Some new life for a friend's well loved kono Sumiiro. As I understand, it previously had another spa treatment... one that involved soaking in bath of sink water for several days.
plantgainz
Well-Known Member
tostadas
Hobbyist / Craftsman
No, maybe just the lighting angle. But it was decent to begin with.
Knife vs dremel
Were they trying to sharpen it with a dremel?
I can't believe it haha. Damn, that's next level stuff here. The question is : did you managed to make something with this?!
Trying to recreate the Hiromoto AS clad line?
