Watanabe Nikiri chipped - stupid me!

Discussion in 'The Kitchen Knife' started by mozg31337, Oct 23, 2019.

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  1. Oct 23, 2019 #1

    mozg31337

    mozg31337

    mozg31337

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    Just want to share my pain here. For some stupid reason I have decided to cut small pumpkins (the size of a tennis ball) with my wonderful Watanabe Nikiri (165mm size one). My heart has probably skipped a bit when I felt the chipping of the blade. I should have predicted this and feel very silly indeed. Will not repeat this for sure. The deepest one on the picture is about 2mm! :mad::mad::mad:

    I am currently in the process of fixing the blade. Already done the 120, 400 and 1200 diamond plates to fix the edge from the chips and to thin the bevel to make sure the profile stays the same after removing all that wonderful blue#2 steel. I am amazed at how long ti took to do it, the steel is very hard indeed.

    The next steps are to do 1K Chosera followed by 3K. I will probably do a few Jnats too and some polishing with uchigomori to give it a bit of love and haze. Will keep you posted on the progress.

    Has anyone done something similar or am I the only stupid one on this forum? If so, please share the pain.

    Cheers

    IMG_20191020_152946.jpg
     
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  2. Oct 23, 2019 #2

    SilverSwarfer

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    ::raise hand::

    your knife is not ruined! I’ve fixed worse problems on probably a dozen knives (mine, friends, coworkers).

    seems like you have the situation under control... plenty of helpful folks on here would be happy to advise you through any challenges along the way.
     
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  3. Oct 23, 2019 #3

    LucasFur

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    YUP. Pumpkins are the reason we all keep our pre-j-Knives in the drawers still.
    Enjoy the stone work, im sure you'll like the blade even more after your all done.

    * i always keep the general rule, if you dont mind biteing it with your teeth, you can use the hard steels. - if not, soft stainless.
    Frozen Spinach = S.S.
    Nuts = J-blade
    Hard cheese --- depends how big of a piece.
    Pumpkins --- depends which cut, and how big of a piece.
     
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  4. Oct 23, 2019 #4

    mozg31337

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    Great, thanks. I have managed to repair the chips, establish an edge and get it to 1K diamond, just takes a while to finish it the way it should be. As the blade is pretty hard (from what I remember between 64 and 66 HRC), it will take a while I guess before I get there.

    I have repaired some nasty chips too. I got a knife from burfection guy that had about 6 chips near the tip of the Shun's VG10 blade. The deepest one was about 5mm in size. But with VG10 it took almost no time to fix it compared with the Watanabe blade. So, some elbow grease will sort out the issue, I am sure.

    cheers
     
  5. Oct 23, 2019 #5

    SilverSwarfer

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    This is true. You basically created cause to thin your knife. Think of it that way and it should remove the guilt associated with the damage.

    I agree you will like the knife better once you’re finished. Plus you’ll have the added experience -“know how”- of thinning a proper Jknife.
     
  6. Oct 23, 2019 #6

    mozg31337

    mozg31337

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    Good advice! I have actually used a much softer and thicker Shun Edo for finishing the pumpkin cutting after the Watanabe blade chipped. This Shun's blade has about 15 degrees angle and the blade's width near the cutting edge is much thicker too. Had no problem at all. Unfortunately, I do not have any none Japanese knives, so the Shuns are now used by my wife as well as cutting the stuff that I do not want Watanabe to handle. I don't really know what moved me to take the Watanabe to do the pumpkins. Really silly indeed. Anyways, lesson learned and hopefully not repeated.
     
  7. Oct 23, 2019 #7

    mozg31337

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    Indeed, thanks for showing me that angle. I've not thinned a knife before, so it was a good experience for me!
     
  8. Oct 23, 2019 #8

    Keat

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    Good luck and please share your results. I'm particularly interested to see what sort of finish look you can get on the stainless cladding.
     
  9. Oct 23, 2019 #9

    mozg31337

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    Here is the current progress after the diamond stones progression and 1K synthetic Chosera. The interesting thing is that the synthetic introduced the greyish tint to the cladding, which was previously silver looking after diamond stones.

    IMG_20191023_152841.jpg IMG_20191023_152756.jpg
     
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  10. Oct 23, 2019 #10

    Alder26

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    I once had a cook try to take the NY steak off of a 32oz Porterhouse to slice for presentation with a Hinoura AS petty. The bone took a circular chip the circumference of a dime out of the blade. Couldn't find the chip anywhere so we had to refire the steak. That was stupid.
     
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  11. Oct 23, 2019 #11

    mozg31337

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    LOL!!! That is probably as stupid as me! :D
     
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  12. Oct 23, 2019 #12

    Hz_zzzzzz

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    I never cut a pumpkin so didn't know it's so hard...How about watermelon or melons in general? Anyone has experience in cutting those with a thin knife?
     
  13. Oct 23, 2019 #13

    M1k3

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    It's not so much the hardness, it's the twisting motion that's dangerous. But melons are fine.
     
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  14. Oct 23, 2019 #14

    Hz_zzzzzz

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    That makes sense, so with right technique, even pumpkins shouldn’t be a problem, right?
     
  15. Oct 23, 2019 #15

    Alder26

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    Yes, in my experience you can cut pumpkins just fine but you have to be pretty careful. Sometimes knives with very asymmetrical grinds can make it impossible to cut tall squash safely.

    I tend to just use something beefier just to be on the safe side.
     
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  16. Oct 23, 2019 #16

    Hz_zzzzzz

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    That's helpful. Thank you M1k3 and Alder26.
     
  17. Oct 23, 2019 #17

    Scribbled

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    I like ‘mulberry’ chinese clevers (桑刀)for watermelon and pumpkin, the height makes splitting them pretty comfortable. Also Cheap enough not to worry about damage.
     
  18. Oct 23, 2019 #18

    Hz_zzzzzz

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    yea...that's what I plan to do as I already have a 9 inch one from ShiBaZi. I used to use a 9 inch ikea bread knife and it works just fine as well.
     
  19. Oct 23, 2019 #19

    M1k3

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    Yes, with the right technique they won't be problem.
     
  20. Oct 23, 2019 #20

    SilverSwarfer

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    Nice work!

    :Respectfully: Now don’t hold back. Just because you’ve done a little damage here doesn’t mean you can’t still make that knife perform, push the edge when needed (no torque!)... after all you’ve proven you can fix things. I’ve done more than a fair share of similar damage and I’m a better knife user as a result.
     
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  21. Oct 23, 2019 #21

    inferno

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    that aint nothing but a scratch :)

    ok i'll see your scratch and raise you a beer can!

    that why we have the stones man... :)

    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
  22. Oct 23, 2019 #22

    mozg31337

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    Ouch! Very much ouch! How did you manage to get those chips? Have you been experimenting with cutting stones or cracking nuts?
     
  23. Oct 24, 2019 #23

    mozg31337

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    So, I have done a bit more work on the knife tonight. Done 3k and 5k synthetic stones followed by Nakayama Asagi jnat. The edge on it is superb now. Does the grape test like magic.
    There were a few mistakes that I made. Have been pushing too hard in the diamond plates and created deep scratches and patches, which I couldn't get rid of. That's something I need to do next time I guess.
    Here are a few pics:
    IMG_20191023_232258.jpg IMG_20191023_232228.jpg
     
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  24. Oct 24, 2019 #24

    CiderBear

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    Question about the grape test: how do you get the grape to not move when you're slicing it horizontally?
     
  25. Oct 24, 2019 #25

    Stnakamu

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    unlucky
     
  26. Oct 24, 2019 #26

    ian

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    I think inferno explained it quite well. Beer in body + knives + attempts to cut cans in half = chips.
     
  27. Oct 24, 2019 #27

    inferno

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    toughness testing. wanted to see what they could handle. both knives did really good actually, much better than expected.
     
  28. Oct 24, 2019 #28

    inferno

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    you can follow up the diamonds with a coarse regular stone 2-400 or so. coarse diamonds plow very deep scratches. usually removing those scratches takes longer time than actually fixing the chips.
     
  29. Oct 24, 2019 #29

    kayman67

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    Biggest problem with these would be hitting anything hard after cutting. Also some develop a crack and you might twist the blade. Seen both happening.
     
  30. Oct 24, 2019 #30

    mozg31337

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    I've done a short video here: Watanabe Nikiri 165mm Vs a grape. Sorry for the focus issues, that's my first video for YouTube which was taken on a phone. Need to figure out how to lock the focus if possible.

    In this video I am cutting from left to right as my phone was secured in place on the right side of the chopping board. This is not natural for me as I usually do horizontal cuts from right to left. That's why you can see the grape moving a bit. I've also tested it using my natural way and the grape stays in its place without moving at all. Also, once the skin is cut I can push cut it too and it stays in one place. I think it's due to a thin profile on the Watanabe and a great power of Nakayama Asagi.
     

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