How do I know if a knife is Carbon Steel? I assume that's different from Stainless. Aren't all knives Stainless, unless you go out of your way for something different? I have a knife someone forged out of a traintrack spike, do you know what type of metal that would be? Lol thanks
The handle of one of my knives is made of untreated light-colored wood. Unfortunately, it became dirty at one point and changed from a light yellow shade to a brown one. I attempted to clean it using dish soap, but that method didn't yield satisfactory results. Could you please suggest an alternative way to remove the discoloration?
@@Glorfindel_117 that is mild steel, it has a low carbon content if at all, it won't hold an edge unless the maker inserted a high carbon steel for the edge. As for the stainless part, for it to be corrosion resistant, it has to have a chrome content of around 15-18%. I'd say, by the eye, you can't really tell them apart if the shiny part is...well shiny. Over time, from the air's moisture, the high carbon blade will develop a slight discoloration
I made a super thin high hardness kitchen utility knife for a friend. He tells me the tip chipped off. I was excited I like feedback I wanted to know if I went to thin or too hard. Turns out he tried to open a can of beans with it…
I bought a one of a kind Floris Postme chef knife as a daily, and tipped it on Thanksgiving two years ago... Absolutely gut wrenching.. I was able to repair it, and it looks fantastic, but I miss the almost inch that I broke off.
I have a metal (magnetic) knife holder and i put some felt on it so my knives never get in direct contact with the metal knive holder, they have a nice cushion now.
Do you also roll the knife off the magnets from the back of the blade? As opposed to what a lot of people do by flipping the blade to the edge & roll it off. I cringe when people do that. It just rolls the edge & ruins the sharpness.
While over at my place for a dinner party, my friend aggressively scraped a nice ceramic knife 90° on a cutting board to move the food she was chopping. As I yelled "STOP!" she looks at me, quickly and repeatedly taps the edge of the knife into the board and just says "what?" I told her about getting ceramic flakes in the food (not to mention destroying my knife). I also didn't let her use my nice knives ever again.
Great video. The first "nice" knife I ever made was left on the kitchen counter after explaining to everyone in the house that it was carbon steel and could only be hand washed and immediately dried. A couple days later I fount in, you guessed it, the dishwasher...It looked like it had been in a meteor shower and the handle scales were coming off from the heat. Of course nobody had put it in there, it must have jumped in on it's own. I was able to salvage it: After prying of the handles off I re-sanded and finished the blade, sanded the handle scales around the edge, rounded the edges of the tang and remounted them. So now the tang is proud of the scales and enough material was removed refinishing the blade that the previously deep initials are now faint. I no longer keep my carbon kitchen knives in the kitchen lol.
Wipe clean, rinse with hot water, and wipe with oil while the blade is still warm. I use a food safe oil for my kitchen knives. I do that with all my knives, carbon or stainless. I probably don't need to do it with the stainless knives, but it only takes a minute or two, and it's hard to break the habit of a lifetime.
One tip not mentioned in this video is related to gifting knives to people. If you want a knife to last make sure the person receiving it already has experience with carbon steel or expensive knives otherwise you are going see some horrendous crimes commited to that knife. Also yes will is right, my mother in law has used the dishwasher on nice expensive knives
My horror story is that I suck at sharpening and I've tried everything at they are still dull. I even have the RME style and can't even slice a tomato. 😂😂
A coworker, lead of banquets at the place I worked, saw a dishwasher slapping an employee's Wustof against a steel sink trying to shake some water off of it. He fired him on the spot. A cloth works just fine.
@@booshmcfadden7638 But if you work at some place and use your personal tools, why someone else is washing them? Even when it is company's tool assigned to you personally, you take care of it yourself. At least operations that won't require some certified personnel. So I don't see, how the employee's Wusthof would even get to dishwashers hands.
Renaissance Wax was something I was introduced to in Gunsmithing school. It's great to protect any sort of metal that's not going to be handled constantly, the wax may cure hard but it'll still rub away with general wear. It's great for protecting inlays, etchings, and engraving because the lower surfaces don't see a lot of contact so the wax is essentially permanent in those areas.
Awesome video ! I forged a 10” 80crv2 European chef with hexagon ground red curly mango handle the thing took me probably just over a week to really dial in gave it to my parents as an anniversary gift and after the first day my dad left it in a soapy washing up bowl overnight absolutely wrecked it
Great video! I make my own wax for wood and metal coating: 3:1 olive oil to bees wax. It's food grade, easy to apply. Soaks great into wood. My 2 cents...
I like using butchers block oil on my knives. It's food grade mineral oil with Vitamin E added. Keeps cutting boards from cracking and is nice on skin.
So knife horror story, my uncle was really into coconut milk and brought some coconuts to a family event. He then borrowed grandma's best knife and tried to use it like a machete to open the coconuts, a snapped tip and horrendously chipped and gouged edge later, I had a new hunting knife.
I made a stainless (becut) steal knife for my grandmother because i knew she wouldnt take care of the rust prevention... it was razor sharp ... first thing she did was taking a iron rod to the edge and now its completely dull ... but she still likes it 😅
I recently started using the Pre-Lim polish and really like it. A big thumbs up for mentioning the Belgian water stones! A good Belgian coticule hone is my all time favorite!
My favorite kitchen knives are cheap department store knives I found at the thrift shop. I'm still particular about keeping them away from the rest of the dishes though. Great vid guys
I went down the wax and oil rabbit hole recently after purchasing some tool steel edc knives. I ended up combining carnauba wax and camilla oil at a 2 to 3 ratio. I like it.
My worst experience with kitchen knives has been without question the time I bought my mom a set of calphalon knives. 4 knives, 200 bucks standard kitchen fare. Stainless, I doubt very much they were even hardened. Struggled to get an edge, finally once I learned to make knives I got the hardness files and these things came in at a 45 hrc. I went and bought her her favorite go to set from old hickory and she was as happy as a hummingbird. 😂 frickin Walmart grade is better.
My first set of 'nice' knives was a Henckels set that I found on the street. It was in pretty rough shape, pits, chips, missing a few, but not rusty and the chef's knife was still there. As a college kid, they were the nicest set I'd ever used. Sometime later, a housemate used the chef's knife to whack out some ice from the freezer and broke about an inch off the tip. So definitely don't use your chef's knife to chop ice. As for care, I recently got a couple few hand made Japanese knives after watching Will and Alec's channels, a chef's knife, a santoku, an obscene overkill bread knife, all fancy pants damascus (thanks Will) over a VG-10 core. Basically, just wash, dry and put back in the wood block.
I've been a chef for about 20 years, I own a few knives, I am proficient at sharpening with stones. I haven't sharpened my knives in the 4 years I've owned my current set, I use a diamond steel, everytime I pickup my knive
Hi Will, love your videos! My advice is about the echo in the room, your mic it is probable very good. Some sound treatment in the ceiling and walls should do the work. Thanks!
My sister was trying to pry apart frozen chicken breast and snapped the tip of my Mom's chef knife. Ground her a new tip but the bevels are not consistent anymore because I didn't repo the distal taper all the way back.
I took the knife I made in Don Nguyen’s chef knife class to my Partners Family Thanksgiving and her brother used it to spatchcock the Turkey (cut the spine out) that thin edge was not the right tool, had to completely re-profile and thin out the edge after it took a number of deep chips.
I don't necessarily have a horror story, but a related one: my family treats their knives like crud. Dishwasher, glass cutting boards, scraping stuff off the cutting board sideways with the knife edge... yeah. Drives me nuts. It also drives me nuts to use a crappy dull edge. So, whenever I go to a family member's house, I usually sharpen their knives. When I do, they put a sticky note on the knife storage block "Tom was here." That prevents people from having an accident when they are expecting a dull blade. (I also learned not to make relatives' knives crazy sharp. Generally not good.)
I use a hand forged W2 steak knife I made ALL the time! I actually tried to give it a hamon when making it so I etched the blade. I lot of knives I make now I actually etch and stone wash because they patina better and hold onto oil or fat or grease better. When I use my knife on a fat steak I just rinse it off with water and scrub it with whatever dish washing implement we have and avoid using dish soap on it. It gets clean enough but the etch holds onto a very thin layer of fat from the steak I ate and ever since I started doing this my knives have basically kept the same look to them and haven't developed any rust whatsoever.
Camelia oil is food safe in theory, but the stuff sold for knifecare, including the one in this video, are often mixed with parrafin and therefore not food safe. I only use it for long term storage of knives that won’t be seeing regular use, and clean the knife before using.
Not sure if you say something about it later in the video but I know exactly what you’re holding near the first of the video, it’s renascence wax, great stuff I’ve been using it for years on my knife collection
My first half decent knife… I had it wiped down and left on the counter. Friend used it to cut some snacks while we were binging tv. Few hours later they leave, I go to sleep, wake up the next day to discover they had put it in the pot that was soaking in the sink… fully submerged. It was a travesty.
I need to know how to revive a custom, wood-handled, high-carbon steel knife that my mom put in the dishwasher and left it there for 2 days. I lightly sanding the blade, but the rust seems fairly deep. The handle looks like caca. I tried some mineral oil, but it just looks like shiny caca. Any help?
I’ve been doing a lot of knife fighting and I’m always disappointed that the toll that the bouts take on my blade. I’ll be buying some fighting wax next time I get paid.
Soooo... I got into forging because I love and collect antique and hand forged knives and cleavers... The best butchers knife I had in my collection ended up with a broken tip. My dad did it but for years he wouldnt tell me what he did, just shake his head in disgust everytime it came up.. Years later my mom divulged that he attempted to pry open a painted window 😅
I'm a big carbon steel fan, and have almost zero rust problems. High humidity and/or large temperature swings are the cause of most rust. If you keep your home at a constant temperature, about +/- 2 Deg F, and humidity below 50%, you shouldn't have any problems. Be sure to was and dry your kitchen knives immediately after using.
I been using EVO for decades. I would never thing to use anything else on my Kramer. I had a long talk at a show with one of there people, first thing he said EVO if you issue life regularly. It made me smile hearing that. I Learn it from my Lou he owned the nieghbor Pizza place. I starting working for him when I was 10 years old he taught us so much. Yes NYC was different place in 70s.
Hi Will, Your video was very informative. I just purchased my very first Survival Knife. It's a Full-Tang Fixed-Blade Survival Knife for Camping, Hunting, and Outdoor Bushcraft-1095 High-Carbon Steel with a Kydex Sheath. I want to ensure it's sharp. Would you recommend I purchase a Work Sharp Professional Precision Adjust Knife Sharpener Tool, a complete angle-adjustable knife sharpening system?
I bought my wife a set of miyabi kitchen knives for Christmas one year, her mom put them in the dishwasher because she said they were greasy when they came out of the box. I cried, a lot
Just a question regarding the knife wax...is this only useful for high carbon steels or would it have any benifit for steels like s30v, 20cv, and other cpm type steels or steels like sandvik?
My mother-in-law uses spray 'n cook (South Africa) for anything steel in the kitchen, she lives close to the Atlantic ocean...reckon that will work as well...just spray it on
I worked hard at making a fillet knife because I just took up fishing. It has micarta scales for the handle so it’s water/ fish proof. I waxed the handle and it shined. I made a nice leather sheath for it for protection. I came home from work one day and found the knife on the counter with the tip broken off. Naturally I was #*&*&#@&@#*&&($. My wife said she couldn’t get the can open but my knife helped. She never to touch my knives or scissor ever!
I came up with something that works for me, take a piece of 10 oz leather, approximately 2" x 10", using double sided tape attach high grit sandpaper, I use 700 on one side and 420 on the other, the leather has enough cushion to provide both sharpening and stropping in one step.
I know a guy who had this big weirdo knife with a bunch of funny notches cut into the top of it. He tried straightening it out, and it snapped right in half. He had to remake the whole thing from scratch.
On holiday once, all the knives were totally blunt and unusable so we literally had to source suitable looking stones from the property's garden to sharpen a knife
I soak wooden handles in oil for 2 weeks to a month. It fully penetrates the wood and when it dries it's a different type of finish, and Blades get coated with Vaseline. I always carry Vaseline for skin care, starting fires Etc.
Great info, 👍, over 10 mins video incredible 😉👌👌 tons of chefs steal eachothers knives, I had a nice global that someone threw in the bin because I didn't show up for my last two days of work there
Since the handle is still attached, I'd send it off to someone who knows what they're doing. If you still want to try, I'd recommend feeric chloride. If you don't have access to that, pour some vinegar into a container and bring it up to a boil with the blade in it. ONLY use this method IF THE HANDLE IS NOT ATTACHED!
Please don’t boil any knives in vinegar… cold instant coffee mixed at a 2 parts water to 1 part coffee is a much safer way to get a high contrast etch back onto your knife!
@@WillStelterbladesmith awesome thank you! I have a pocket knife I've been wanting to re-etch. This video was perfect on how to care for it, and also my antique high carbon kitchen blades.
I have a really nice Japanese chef's knife, and my wife used it then decided to wash it by using the rough side of the sponge and destroyed the finish. I am in the works now of trying to hand sand it to get it back to it's former beauty. 😢
Minor sharpening whoops - My buddy used a Worksharp and took the “point” off his CRKT Pilar about 10 seconds after I warned him about how to avoid rounding off the point…
Charge by the finished product and not by the time or materials you put in. If you're not making good, dependable tools, don't plan on getting a high price when selling.
Actually the DMT diamond plates are very comparable price wise to the Japanese water stones or shapton stones. And it's a one time investment. I've been using my DMT plates for over 10 years. The highest grit I've seen the diamond plates in though is 8000. I only have the 3000 and strop after that.
I don't think it's fair to say that ceramic rods are honing items when they have a grit associated with them. Then again, I use a steel on "hard" knives (after stones/before stropping). On an adjacent note, I saw a video of Jerry Fisk sharpening where he stopped at a fine India stone before stropping, which is apparently a 400 grit equivalent, so I've been playing around with lower grits lately too.
I made a kitchen knife for a friend of my son. He really takes care of it. One day his girl friend ran it through the dishwasher. Luckily i just needed to tougpch up the handle. Some of my knife customers just don’t get the hang of using Japanes or or other stones. They just do more damage than good. For them I recomend the Spyderco triangle sharp maker. Ceramic stones set at an angle, fool profe for those users.
Reply to this comment with your knife care questions and I'll do my best to answer them.
How do I know if a knife is Carbon Steel? I assume that's different from Stainless. Aren't all knives Stainless, unless you go out of your way for something different? I have a knife someone forged out of a traintrack spike, do you know what type of metal that would be? Lol thanks
The handle of one of my knives is made of untreated light-colored wood. Unfortunately, it became dirty at one point and changed from a light yellow shade to a brown one. I attempted to clean it using dish soap, but that method didn't yield satisfactory results. Could you please suggest an alternative way to remove the discoloration?
@@Glorfindel_117 that is mild steel, it has a low carbon content if at all, it won't hold an edge unless the maker inserted a high carbon steel for the edge. As for the stainless part, for it to be corrosion resistant, it has to have a chrome content of around 15-18%. I'd say, by the eye, you can't really tell them apart if the shiny part is...well shiny. Over time, from the air's moisture, the high carbon blade will develop a slight discoloration
what did you mean when you said a recurve in your edge?
I used my nakiri to chop through frozen beef femurs and now it's not sharp anymore. It's supposed to be a cleaver, why did this happen?
I made a super thin high hardness kitchen utility knife for a friend. He tells me the tip chipped off. I was excited I like feedback I wanted to know if I went to thin or too hard. Turns out he tried to open a can of beans with it…
Dude!
As a chef I would consider that a terrible "utility" knife.
I bought a one of a kind Floris Postme chef knife as a daily, and tipped it on Thanksgiving two years ago... Absolutely gut wrenching..
I was able to repair it, and it looks fantastic, but I miss the almost inch that I broke off.
I have pictures with the tip, and the repair.. it's actually helped my sharpening business grow.
Change friend
The squarespace ad transition was so good they should pay you extra for this one. Also good guide, thanks!
Round space and square space ad, hilarious
Smooth transition
I have a metal (magnetic) knife holder and i put some felt on it so my knives never get in direct contact with the metal knive holder, they have a nice cushion now.
Oh dang, should have thought about that. Good idea! Will borrow it 👍
Do you also roll the knife off the magnets from the back of the blade? As opposed to what a lot of people do by flipping the blade to the edge & roll it off. I cringe when people do that. It just rolls the edge & ruins the sharpness.
While over at my place for a dinner party, my friend aggressively scraped a nice ceramic knife 90° on a cutting board to move the food she was chopping. As I yelled "STOP!" she looks at me, quickly and repeatedly taps the edge of the knife into the board and just says "what?" I told her about getting ceramic flakes in the food (not to mention destroying my knife). I also didn't let her use my nice knives ever again.
Great video. The first "nice" knife I ever made was left on the kitchen counter after explaining to everyone in the house that it was carbon steel and could only be hand washed and immediately dried. A couple days later I fount in, you guessed it, the dishwasher...It looked like it had been in a meteor shower and the handle scales were coming off from the heat. Of course nobody had put it in there, it must have jumped in on it's own. I was able to salvage it: After prying of the handles off I re-sanded and finished the blade, sanded the handle scales around the edge, rounded the edges of the tang and remounted them. So now the tang is proud of the scales and enough material was removed refinishing the blade that the previously deep initials are now faint. I no longer keep my carbon kitchen knives in the kitchen lol.
Wipe clean, rinse with hot water, and wipe with oil while the blade is still warm. I use a food safe oil for my kitchen knives. I do that with all my knives, carbon or stainless. I probably don't need to do it with the stainless knives, but it only takes a minute or two, and it's hard to break the habit of a lifetime.
Awesome knife information. I think your cast iron cooking ware analogy is perfect for this discussion.
I just bought a carbon steel knife last week. This video couldn't have been more perfectly timed!
One tip not mentioned in this video is related to gifting knives to people. If you want a knife to last make sure the person receiving it already has experience with carbon steel or expensive knives otherwise you are going see some horrendous crimes commited to that knife.
Also yes will is right, my mother in law has used the dishwasher on nice expensive knives
My horror story is that I suck at sharpening and I've tried everything at they are still dull. I even have the RME style and can't even slice a tomato. 😂😂
A coworker, lead of banquets at the place I worked, saw a dishwasher slapping an employee's Wustof against a steel sink trying to shake some water off of it. He fired him on the spot. A cloth works just fine.
@@booshmcfadden7638 But if you work at some place and use your personal tools, why someone else is washing them?
Even when it is company's tool assigned to you personally, you take care of it yourself. At least operations that won't require some certified personnel.
So I don't see, how the employee's Wusthof would even get to dishwashers hands.
Renaissance Wax was something I was introduced to in Gunsmithing school. It's great to protect any sort of metal that's not going to be handled constantly, the wax may cure hard but it'll still rub away with general wear. It's great for protecting inlays, etchings, and engraving because the lower surfaces don't see a lot of contact so the wax is essentially permanent in those areas.
Far more thorough than I thought it would be. Covered a ton! Great primer for anyone wanting to deep dive into the world of knives.
Awesome video ! I forged a 10” 80crv2 European chef with hexagon ground red curly mango handle the thing took me probably just over a week to really dial in gave it to my parents as an anniversary gift and after the first day my dad left it in a soapy washing up bowl overnight absolutely wrecked it
Great video!
I make my own wax for wood and metal coating: 3:1 olive oil to bees wax. It's food grade, easy to apply. Soaks great into wood. My 2 cents...
I like using butchers block oil on my knives. It's food grade mineral oil with Vitamin E added. Keeps cutting boards from cracking and is nice on skin.
Ok you got me with the round container and square space. Well done!! Best square space read I’ve heard
Will, sometimes your sponsor transitions themselves make me like the video. This one was hilarious like always
So knife horror story, my uncle was really into coconut milk and brought some coconuts to a family event. He then borrowed grandma's best knife and tried to use it like a machete to open the coconuts, a snapped tip and horrendously chipped and gouged edge later, I had a new hunting knife.
Squarespace should pay you triple.
I made a stainless (becut) steal knife for my grandmother because i knew she wouldnt take care of the rust prevention... it was razor sharp ... first thing she did was taking a iron rod to the edge and now its completely dull ... but she still likes it 😅
I recently started using the Pre-Lim polish and really like it. A big thumbs up for mentioning the Belgian water stones! A good Belgian coticule hone is my all time favorite!
Really appreciate the Pelican Paste shout out! Glad you are enjoying it.
My favorite kitchen knives are cheap department store knives I found at the thrift shop. I'm still particular about keeping them away from the rest of the dishes though. Great vid guys
I went down the wax and oil rabbit hole recently after purchasing some tool steel edc knives. I ended up combining carnauba wax and camilla oil at a 2 to 3 ratio. I like it.
I usually say this to anyone who handles my knives: "If you put my knives in the dishwasher, I put my knives in you".
Being from Belgium, I didn't know Belgium Blue stone is used for sharpening knives. I learned something new today!
My worst experience with kitchen knives has been without question the time I bought my mom a set of calphalon knives. 4 knives, 200 bucks standard kitchen fare. Stainless, I doubt very much they were even hardened. Struggled to get an edge, finally once I learned to make knives I got the hardness files and these things came in at a 45 hrc. I went and bought her her favorite go to set from old hickory and she was as happy as a hummingbird. 😂 frickin Walmart grade is better.
Never ever buy a set. As a chef, I always say to build your own set
My first set of 'nice' knives was a Henckels set that I found on the street. It was in pretty rough shape, pits, chips, missing a few, but not rusty and the chef's knife was still there. As a college kid, they were the nicest set I'd ever used. Sometime later, a housemate used the chef's knife to whack out some ice from the freezer and broke about an inch off the tip. So definitely don't use your chef's knife to chop ice.
As for care, I recently got a couple few hand made Japanese knives after watching Will and Alec's channels, a chef's knife, a santoku, an obscene overkill bread knife, all fancy pants damascus (thanks Will) over a VG-10 core. Basically, just wash, dry and put back in the wood block.
I think the precision adjust system is pretty great for an affordable fixed angle sharpening system.
I've been a chef for about 20 years, I own a few knives, I am proficient at sharpening with stones. I haven't sharpened my knives in the 4 years I've owned my current set, I use a diamond steel, everytime I pickup my knive
that is sharpening your knife every time you use it lol
I'm quite aware, I meant it in more of a "if you want to maintain your edge" kind of way
Hi Will, love your videos! My advice is about the echo in the room, your mic it is probable very good. Some sound treatment in the ceiling and walls should do the work. Thanks!
Might be using the camera mic, which are notorious for echo. A bluetooth lapel mic won't echo as bad.
You literally can see their clip on mics on their shirts...
My sister was trying to pry apart frozen chicken breast and snapped the tip of my Mom's chef knife. Ground her a new tip but the bevels are not consistent anymore because I didn't repo the distal taper all the way back.
I have a few carbon steel knives and I made my own wax (more like grease). Mineral oil & beeswax works great.
What a masterful Squarespace bit!
Have you tried the automotive wipe on ceramic coatings? Do they work for knives?
Thanks for all the tips Will and Jordan. 😁👍
Thank you Gentlemen! Just received 2 Damascus hunting knives! Now I’m trained in care after this video
I took the knife I made in Don Nguyen’s chef knife class to my Partners Family Thanksgiving and her brother used it to spatchcock the Turkey (cut the spine out) that thin edge was not the right tool, had to completely re-profile and thin out the edge after it took a number of deep chips.
I don't necessarily have a horror story, but a related one: my family treats their knives like crud. Dishwasher, glass cutting boards, scraping stuff off the cutting board sideways with the knife edge... yeah. Drives me nuts. It also drives me nuts to use a crappy dull edge. So, whenever I go to a family member's house, I usually sharpen their knives. When I do, they put a sticky note on the knife storage block "Tom was here." That prevents people from having an accident when they are expecting a dull blade. (I also learned not to make relatives' knives crazy sharp. Generally not good.)
I use a hand forged W2 steak knife I made ALL the time! I actually tried to give it a hamon when making it so I etched the blade. I lot of knives I make now I actually etch and stone wash because they patina better and hold onto oil or fat or grease better. When I use my knife on a fat steak I just rinse it off with water and scrub it with whatever dish washing implement we have and avoid using dish soap on it. It gets clean enough but the etch holds onto a very thin layer of fat from the steak I ate and ever since I started doing this my knives have basically kept the same look to them and haven't developed any rust whatsoever.
Camelia oil is food safe in theory, but the stuff sold for knifecare, including the one in this video, are often mixed with parrafin and therefore not food safe. I only use it for long term storage of knives that won’t be seeing regular use, and clean the knife before using.
Getting better and better and more clever with the ad read segues!😅
Not sure if you say something about it later in the video but I know exactly what you’re holding near the first of the video, it’s renascence wax, great stuff I’ve been using it for years on my knife collection
My first half decent knife… I had it wiped down and left on the counter. Friend used it to cut some snacks while we were binging tv. Few hours later they leave, I go to sleep, wake up the next day to discover they had put it in the pot that was soaking in the sink… fully submerged. It was a travesty.
I need to know how to revive a custom, wood-handled, high-carbon steel knife that my mom put in the dishwasher and left it there for 2 days. I lightly sanding the blade, but the rust seems fairly deep. The handle looks like caca. I tried some mineral oil, but it just looks like shiny caca. Any help?
When making your own strop, do you put the “paste “ on the smooth or rough side of the leather?
I usually put it on the rough side, I think it holds it better
@@justmeasmith That's the correct side to put it on, commonly referred to as the flesh side of the leather.
I’ve been doing a lot of knife fighting and I’m always disappointed that the toll that the bouts take on my blade. I’ll be buying some fighting wax next time I get paid.
The video title is top notch. Masterfully done indeed.
Soooo... I got into forging because I love and collect antique and hand forged knives and cleavers... The best butchers knife I had in my collection ended up with a broken tip. My dad did it but for years he wouldnt tell me what he did, just shake his head in disgust everytime it came up.. Years later my mom divulged that he attempted to pry open a painted window 😅
I'm a big carbon steel fan, and have almost zero rust problems. High humidity and/or large temperature swings are the cause of most rust. If you keep your home at a constant temperature, about +/- 2 Deg F, and humidity below 50%, you shouldn't have any problems. Be sure to was and dry your kitchen knives immediately after using.
Wow, what a great job guys lots of info.
Thank you very much.
John
Renaissance wax right in the thumbnail. I like it!
I been using EVO for decades. I would never thing to use anything else on my Kramer. I had a long talk at a show with one of there people, first thing he said EVO if you issue life regularly. It made me smile hearing that. I Learn it from my Lou he owned the nieghbor Pizza place. I starting working for him when I was 10 years old he taught us so much. Yes NYC was different place in 70s.
Hi Will, Your video was very informative. I just purchased my very first Survival Knife. It's a Full-Tang Fixed-Blade Survival Knife for Camping, Hunting, and Outdoor Bushcraft-1095 High-Carbon Steel with a Kydex Sheath. I want to ensure it's sharp. Would you recommend I purchase a Work Sharp Professional Precision Adjust Knife Sharpener Tool, a complete angle-adjustable knife sharpening system?
I'm thinking about getting one of those, looks real nice, a more affordable version of the wicked edge system
I bought my wife a set of miyabi kitchen knives for Christmas one year, her mom put them in the dishwasher because she said they were greasy when they came out of the box. I cried, a lot
People are morons, did she wash the oil out of her crank case too?
Any tips for maintenance of a Damascus bladed liner lock knife?
This was sharp, to hear both these guys have a set of stones. I have one good knife, good video, thanks.
12:47 WhistlinDiesel enters the chat.
Will 3 in 1 oil work fine on “Down under Outback Bowie Knife”?
Just a question regarding the knife wax...is this only useful for high carbon steels or would it have any benifit for steels like s30v, 20cv, and other cpm type steels or steels like sandvik?
When making a soup, it can take up to two hours of cutting almost continuously. Should I stop and dry in the middle?
My mother-in-law uses spray 'n cook (South Africa) for anything steel in the kitchen, she lives close to the Atlantic ocean...reckon that will work as well...just spray it on
So, I know that WD-40 is an anti-rust agent. Would that be an alternative to oil or a wax?
could I use carbon steel pan seasoning wax on carbon steel knives?
😆 Both guys standing there with plasters on fingers and a HUGE box of bandaids behind them … Tells you this is a Very safe game !!!! Lol
I worked hard at making a fillet knife because I just took up fishing. It has micarta scales for the handle so it’s water/ fish proof. I waxed the handle and it shined. I made a nice leather sheath for it for protection. I came home from work one day and found the knife on the counter with the tip broken off. Naturally I was #*&*&#@&@#*&&($. My wife said she couldn’t get the can open but my knife helped. She never to touch my knives or scissor ever!
Can you leave a knife on platic wrap with oil? Im new on the carbon steel
I came up with something that works for me, take a piece of 10 oz leather, approximately 2" x 10", using double sided tape attach high grit sandpaper, I use 700 on one side and 420 on the other, the leather has enough cushion to provide both sharpening and stropping in one step.
Have you ever made a Hori Hori? It's one of the most useful tools I've got as a professional gardener.
I know a guy who had this big weirdo knife with a bunch of funny notches cut into the top of it. He tried straightening it out, and it snapped right in half. He had to remake the whole thing from scratch.
On holiday once, all the knives were totally blunt and unusable so we literally had to source suitable looking stones from the property's garden to sharpen a knife
I soak wooden handles in oil for 2 weeks to a month. It fully penetrates the wood and when it dries it's a different type of finish, and Blades get coated with Vaseline. I always carry Vaseline for skin care, starting fires Etc.
Great information, and well presented. Thank You!
Great info, 👍, over 10 mins video incredible 😉👌👌
tons of chefs steal eachothers knives, I had a nice global that someone threw in the bin because I didn't show up for my last two days of work there
I usually just spray mine with my cooking spray, but I use them multiple times a week.
I sharpen with 400/1000 diamond plate followed by leather strop with green chrome compound.
I've been drying my carbon steel knives with a paper towel and then holding over a gas flame to dry any residual moisture. Is this a big no-no?
I lost it with the segway to squarespace.... congrats 😂
Being a beekeeper and outdoors enthusiasts as well as a culinary school graduate I use beeswax on all my knifes.
Do carbon steel knives tarnish naturally, just with the moisture in the air?
What about re-etching a damascus blade, what would be the best way for someone at home to do it? Or best to send it off to a professional?
Since the handle is still attached, I'd send it off to someone who knows what they're doing. If you still want to try, I'd recommend feeric chloride. If you don't have access to that, pour some vinegar into a container and bring it up to a boil with the blade in it. ONLY use this method IF THE HANDLE IS NOT ATTACHED!
Please don’t boil any knives in vinegar… cold instant coffee mixed at a 2 parts water to 1 part coffee is a much safer way to get a high contrast etch back onto your knife!
@@WillStelterbladesmith awesome thank you! I have a pocket knife I've been wanting to re-etch. This video was perfect on how to care for it, and also my antique high carbon kitchen blades.
The "KME" style is great if you are trying to change the degree of your knife edge.
BreakFree CLP is tops for rust prevention on non-food knives.
i use a glass cutting board. clean my knives with a scouring pad or dishwasher and often put them away wet into the cutlery tray
And that is why you could ride to Africa on those knives and, still impregnate you wife when you get home.
How do you fee about the tormek systems?
Awesome video as always, you sound a bit distant/quiet, maybe move your mic up more towards your mouth? I assume the square hanging from your apron.
10:48 is a really interesting handle material :)
I have a really nice Japanese chef's knife, and my wife used it then decided to wash it by using the rough side of the sponge and destroyed the finish. I am in the works now of trying to hand sand it to get it back to it's former beauty. 😢
Minor sharpening whoops - My buddy used a Worksharp and took the “point” off his CRKT Pilar about 10 seconds after I warned him about how to avoid rounding off the point…
I didn't fast forward the ad because that was a splendid work in.😂
Any advice for beginner knife makers and trying to make a little money as a side gig?
Charge by the finished product and not by the time or materials you put in. If you're not making good, dependable tools, don't plan on getting a high price when selling.
Thank you for the advice @colinotoole3978
also wait to sell till the product you are selling is good, your name is attached to the blade, and its important to keep a good reputation
Actually the DMT diamond plates are very comparable price wise to the Japanese water stones or shapton stones. And it's a one time investment. I've been using my DMT plates for over 10 years. The highest grit I've seen the diamond plates in though is 8000. I only have the 3000 and strop after that.
3000 is high enough!
I don't think it's fair to say that ceramic rods are honing items when they have a grit associated with them. Then again, I use a steel on "hard" knives (after stones/before stropping).
On an adjacent note, I saw a video of Jerry Fisk sharpening where he stopped at a fine India stone before stropping, which is apparently a 400 grit equivalent, so I've been playing around with lower grits lately too.
I made a kitchen knife for a friend of my son. He really takes care of it. One day his girl friend ran it through the dishwasher. Luckily i just needed to tougpch up the handle.
Some of my knife customers just don’t get the hang of using Japanes or or other stones. They just do more damage than good. For them I recomend the Spyderco triangle sharp maker. Ceramic stones set at an angle, fool profe for those users.
I always keep a couple of supermarket stainless knives (resharpened, of course) for company. They don’t get to touch my good knives.
My favorite is MAAS Metal Polish!
Most of what I make is non knife objects, so I usually apply beeswax as a finish.
12:52 clearly you haven’t watched whistlin diesel 😂😂
Using a Japanese whet stone is good for sharpening knives 😊