Takeda remodel

[Prgcook]

Soooo left my 240 takeda at work and I come in the next day and there's an inch chip out of the thing like somebody used it for beef bones so I wore out an atoma plate reshapeing and regrinding here's some before and after pics let me know what yall think.

 

[Hassanbensober]

Soooo left my 240 takeda at work and I come in the next day and there's an inch chip out of the thing like somebody used it for beef bones so I wore out an atoma plate reshapeing and regrinding here's some before and after pics let me know what yall think.

I have had some issues with a new Takeda blade chipping on me. It sucks but with a little touch up on starting with a 1000 stone I evened it out pretty fast moving up to fine stones to finish. I don’t know man looks to me you did it more harm than good but good luck it’s still a great knife regardless. Gently!

 

[Jville]

An inch chip! What the hell is wrong with people. This mentality of many people working in pro kitchens is ridiculous. I know most just accept. I used to guard my knifes. Once I forgot my knives bag after a couple of glasses of wine and I drove cross town to pick it back up. It's just so anti professional what people to do other people's knives, makes me sick.

 

[madelinez]

Wow that would really upset me, how do you find it performs after reshaping? Did you try to do anything in particular?

 

[Prgcook]

Wow that would really upset me, how do you find it performs after reshaping? Did you try to do anything in particular?

It did for a bit but it's only a knife, I tried to make a hybrid of a wustof and a shibata if that makes any sense a 2 in flat spot at the very end then a super gental curve until a heavy sweep the pics don't show it very well. It rocks and chops great so I'm pretty pleasantly supurised, im putting some sholders back on it
today I'll post some pics later