Welcome, Guest
Username: Password: Remember me

TOPIC: repair options and thoughts

repair options and thoughts 1 year 3 months ago #12511

  • tuffybraithwaite
  • tuffybraithwaite's Avatar
  • OFFLINE
  • Platinum Boarder
  • Posts: 407
  • Thank you received: 148
  • Karma: 23
one of my fare customers dropped off 4 knives today for sharpening and wants me to repair and sharpen this ticket below.

please share how you think i should repair.
thanks
max -
working on vid........later tonight from gig today
.
.
.
.
Attachments:
.
.
.
.
<"))))><(
The administrator has disabled public write access.

repair options and thoughts 1 year 3 months ago #12514

  • KenBuzbee
  • KenBuzbee's Avatar
  • OFFLINE
  • Platinum Boarder
  • Posts: 397
  • Thank you received: 110
  • Karma: 22
That's just UGLY, brother. I think you have some serious stock removal ahead of you. Maybe he wants it serrated? :)

Ken
玉鋼
The administrator has disabled public write access.

repair options and thoughts 1 year 3 months ago #12516

  • PhilipPasteur
  • PhilipPasteur's Avatar
  • OFFLINE
  • Platinum Boarder
  • Phil
  • Posts: 944
  • Thank you received: 233
  • Karma: 66
Tuffy,
Did you happen to ask this person exactly how they did that to the blade. I am very curious to know that.
As to repair, I am not sure that you have much choice. If the guy really wants the ding removed, you will need to grind the edge back beyond the top of it. I would tell him that you will need to remove a bunch of steel and that the knife will never be the same. It would be nearly impossible to perfectly recreate the factory shape, minus a quarter of an inch of blade!

Of course you can grind it down and sharpen it, I would just warn the owner of the consequences. Otherwise they might be quite pissed... Even though common sense would tell them what will happen... if they thought about it.

Just my thoughts.
Phil

MAX 2001-2013
Hoping there is that bridge!
I miss you Buddy!
The administrator has disabled public write access.
The following user(s) said Thank You: cbwx34

repair options and thoughts 1 year 3 months ago #12518

  • Mikedoh
  • Mikedoh's Avatar
  • OFFLINE
  • Platinum Boarder
  • Posts: 474
  • Thank you received: 125
  • Karma: 17
My thoughts would be to remove a little at a time. Can't see wasting major amounts of steel, unless that is what customer wants for a "perfect" blade. I guess it's their call, but to make it perfect across the length of the blade, to my mind, would be very wasteful of good steel . . . . To the extent of buy another knife, don't do the same thing, and use this knife for a beater.

One person's thoughts.
The administrator has disabled public write access.
The following user(s) said Thank You: cbwx34

repair options and thoughts 1 year 3 months ago #12522

  • cbwx34
  • cbwx34's Avatar
  • OFFLINE
  • Moderator
  • Posts: 1260
  • Thank you received: 413
  • Karma: 92
Part of the answer depends on how he uses the knife... if he uses that area to chop on a cutting board for exmaple, you need to keep it straight. If you don't want to grind any off the bolster, you can angle the repair...

h43e81c9.jpg


... in the area of the blue line (I didn't draw it very well), you can blend it back in to the belly. This might bug a pro user, cause the handle will now be at a slight angle when the edge is on the board, but a "home cook" probably won't care. If he wanted the edge flat and at the same angle, you'd have to work the bolster too.

That's my .02! :)
Last Edit: 1 year 3 months ago by cbwx34.
The administrator has disabled public write access.
The following user(s) said Thank You: razoredgeknives

repair options and thoughts 1 year 3 months ago #12578

  • razoredgeknives
  • razoredgeknives's Avatar
  • OFFLINE
  • Platinum Boarder
  • Posts: 860
  • Thank you received: 420
  • Karma: 40
I agreen w/ Curtis... If you don't grind down the return (I.e. return the blade geometry to factory after sharpening it) then when he is cutting on a cutting board there will be a gap in front of the return and it won't cut properly. see the below pictures...you can see one that I fixed.




The administrator has disabled public write access.
The following user(s) said Thank You: cbwx34

repair options and thoughts 1 year 3 months ago #12582

  • LeoBarr
  • LeoBarr's Avatar
  • OFFLINE
  • Platinum Boarder
  • Posts: 693
  • Thank you received: 241
  • Karma: 33
That gap near the heel of the in the top picture is normally a result of over zealous steel work since most people steel from the heel to the tip . The knife then becomes useless for chopping onions, herbs or mushrooms . It is better if there is an apex there rather than a hollow since it will aid roll cutting/chopping which is less brutal to the blade and the wrist. Sometimes a completely linear blade is unpleasant to use most knives have a slightly convex curve to them.
Some western style carving knives do have a slight hollow in the heel I think this is to help guide the carving knife.
I prefer the Japanese style Yanagiba for slicing -the idea is to draw the knife from heel to point cutting a single slice in one motion.
h4898162.jpg
The administrator has disabled public write access.
The following user(s) said Thank You: cbwx34

repair options and thoughts 1 year 3 months ago #12583

  • LeoBarr
  • LeoBarr's Avatar
  • OFFLINE
  • Platinum Boarder
  • Posts: 693
  • Thank you received: 241
  • Karma: 33
hc33de7c.jpg



This is virtually my Seki Yanagiba chisel blade for right handed use with a hollow ground back side I sharpen it at 30Ëšand then just run the hollow ground side on the stone to remove the burr it is very sharp
The administrator has disabled public write access.

repair options and thoughts 1 year 3 months ago #12597

  • R.JeffreyCoates
  • R.JeffreyCoates's Avatar
  • OFFLINE
  • Senior Boarder
  • Posts: 58
  • Thank you received: 22
  • Karma: 9
I agree with you. Key is to keep the "roll" in the belly of the knife as that is where most chefs knife work is done. The blade geometry in that part of a chefs knife blade is a major salient aspect of different chefs knives and often why a specific knife is chosen by its owner.
The administrator has disabled public write access.
The following user(s) said Thank You: cbwx34

repair options and thoughts 1 year 3 months ago #12630

  • tuffybraithwaite
  • tuffybraithwaite's Avatar
  • OFFLINE
  • Platinum Boarder
  • Posts: 407
  • Thank you received: 148
  • Karma: 23
knife is done.
lady will pick up later today at thur. fare gig.
take a look and comment
.
thanks for the tips and recommendations.
.
.
.
.
.

ha3b816b.jpg


h968b19b.jpg


h0c92ad3.jpg
.
.
.
.
<"))))><(
The administrator has disabled public write access.
The following user(s) said Thank You: cbwx34
Time to create page: 0.155 seconds