There will always be the opinionated " experts " who will always criticize, the main question is, " is the client happy ? ". Personally, I don't think much would be gained by thinning, just restoring the edge creates a stronger blade which is less likely to crack in the future. Good effort Baz.
Thinning is important to limit wedging as even an axe can be sharpened to a razor but it will not be able to cut a carrot without cracking it first. It is not complicated, but highly time consuming, about 3-5 times more than a proper dull to razor sharpening.
@ yes, but it's not like it's that fat. It's still thinner than most European or Brazilian knives. It'll be fine I think. No one is willing to pay for thinning. I normally allocate 10 minutes to one knife sharpening and I prefer 5 minutes. I take a large loss in productivity when I do repairs like this. Especially if I stop to film them. Basically I'm hoping TH-cam will make up the difference.
@@dragoscoco2173Agreed. Thinning an axe head is actually brutal for blade integrity. Tried it at 22° inclusive and after several chops the metal bent and cracked. Fortunately it was my own "beater" axe. Now it is even more of a beater!!
Don't be too harsh on yourself. The fragility of Japanese knives is often a surprise to many owners. I'm sure the store that sold it to you didn't explain it like I did. Now you know but now it's also thicker and less fragile. It's still an attractive and useful knife which should give you many decades of use.
@@antonioraimundomontana2380 thanks. I lost track after about 200. 7 knives per mm minus dressing costs. 2 or 3 dressings per wheel at 3-5mm per dressing.
Actually, woke up this morning with no pain. Possibly because I consumed every drug in the house last night plus a salt water gargle as suggested. Either way, I'm happy to be out of pain. Thanks for asking.
An alternative would have been to just cut off all the tip past the crack and make a new tip. Keep all the height and thinness of the blade, for a much shorter knife.
Gargling with rock salt dissolved in warm water works great, here in the Philippines we also boil ginger and drink it. My wife makes me drink the stuff, it's just a matter of getting used to it, but it works for sore throat. There is another remedy which involves a lizards tail and boiling water, but i think you won't be interested. 😂 Another knife saved!
Nice repair! Well done! I just wonder what's holdung you back from thinning a blade. With your skill and the belt grinder it's in my oppinion just a thing of a bit of practice. Thinning a blade out to a perfectly flat V in cross ection, now that needs proper tools and experience. But the surface can be slightly convex, so it would not be that challenging. I think you should give it a try on trow away knifes. I did a convex thinning on a narrow slim knife by hand on 400 and 600 grit whet stone, finnished up on 1000 and 2000 grit sand paper layed on thin but stiff foam for a final convex grind. It took me some time and sweat, but it was worth it, turned out very good. Cheers! I like your work very much! 👍 Edit: the main question is, who's willing to pay the time for thinning. 😏
@@lone-wolf-1 it's just a matter of skill and practice. That sander is mostly for woodwork. I wouldn't be able to get a whole blade length on there I don't think. I have tried a few times with shitties but never managed to make it look any good so I'm loathe to try it on a customer's expensive knife and it's the nice expensive knives that get the most calls from comments. Who knows, it might become a future skill. If this channel takes off I'll buy more gear and take more lessons, watch more videos. It's not high on the list at the moment though. Thanks for the kind words. Much appreciated and you're right. Less than 1% would be interested so I'm focusing on cementing my T8 skills. I'm close but still have more experiences coming my way.
My Grandad gave me some advice when I was just a little tacker. He said - "What other people think of me is none of my business". Tell all the armchair experts to go suck a fart. Cheers man.
Besides thinning that knife :P, have you considered glueing your 80 Grit grinding wheel corrector to a piece of wood. You could then place the wood on your guiding rod and correct only the high spots of your wheel, which get the nice sharp points that wear out faster and in time this would gently round your wheel into shape. That correcting with even pressure all-around is probably only making it worse in time. Nice job on that knife. Do you round the sharp point next to the handle or is this a client preference?
Interesting idea. The problem with roughing only the high spots is I'd end up with a rough-smooth-rough-smooth effect which might not make for a great grinding experience. Thanks for reminding me about the sharp point near the handle. It's got me a few times. I'll take the edge off with my diamond file.
Not saying you should have thinned that. I am curious though what is the lowest angle you can go? Be interesting if even though you couldn't thin a knife per set but give it a bit of hollow grind hot rodding... See how it polishes up on the j stone? That could be pretty sweet. If you have a thick cheap knife laying around, maybe you could give it a go. If your sore throat is persisting for more than 2 or 3 days, you should head to your gp. You may need antibiotics.
@@mikeboettcher9709 this is day 3 and the razors are multiplying. Might have to go but if you're displaying symptoms of the coof they don't want you in there. I don't trust them anyway. We'll see. I've been down to 10 degrees per side. It depends on the thickness of the blade as to what effect it has. The more I grind, the more I get a sense that for each blade there's a best angle. Today I planted a couple of small 40s on some Japanese knives and they suited them perfectly. The most acute I'm normally comfortable with is 13 per side.
@@iSharpenif it is strep, best not to mess around. I mean as low as possible without hitting the clip. Hopefully 5 degrees or less. You would sharpen it after at a higher angle as normal. At a super low angle it will hit behind the edge and you can go until the edge starts shrinking (don't go til it disappears, a zero grind). If it could grind extending an inch or more behind the edge, that would be significant.
Sore throat. Gargle very salty warm water. Gargle as many times as you can. Btw, you should have thinned that knife… I think you saved that knife Baz. Good solid work as always. Hope you’re feeling better soon ol mate
@@iSharpenI suffered horribly growing up from sore throats. The warm salt water gargle was about the only thing that worked for me. The earlier you start it, the quicker it buggers off.
I wouldn't worry about it too much. The crack was not going straight up at the end and that slight curve usually signals it ended where it was visible. Most knives have these edge micro-cracks anyways, unless you happen to force it sideways exactly there again it will be fine. The steel is probably too hard, but this cannot be helped.
Not much that can be done really with a damage like that, would have done the same if it was my knife. With a convex edge it's still going to be sharp and way more durable.
There will always be the opinionated " experts " who will always criticize, the main question is, " is the client happy ? ". Personally, I don't think much would be gained by thinning, just restoring the edge creates a stronger blade which is less likely to crack in the future. Good effort Baz.
@@clarrievivian6934 thanks. 100% agree. Just because something can be done, doesn't mean it should.
Thinning is important to limit wedging as even an axe can be sharpened to a razor but it will not be able to cut a carrot without cracking it first.
It is not complicated, but highly time consuming, about 3-5 times more than a proper dull to razor sharpening.
@ yes, but it's not like it's that fat. It's still thinner than most European or Brazilian knives. It'll be fine I think.
No one is willing to pay for thinning. I normally allocate 10 minutes to one knife sharpening and I prefer 5 minutes. I take a large loss in productivity when I do repairs like this. Especially if I stop to film them. Basically I'm hoping TH-cam will make up the difference.
@@dragoscoco2173Agreed. Thinning an axe head is actually brutal for blade integrity. Tried it at 22° inclusive and after several chops the metal bent and cracked. Fortunately it was my own "beater" axe. Now it is even more of a beater!!
Many thanks Baz for saving my knife! I have a razor sharp functioning knife again. I will certainly be more careful next time!
Don't be too harsh on yourself. The fragility of Japanese knives is often a surprise to many owners. I'm sure the store that sold it to you didn't explain it like I did. Now you know but now it's also thicker and less fragile. It's still an attractive and useful knife which should give you many decades of use.
Hi Baz!
Interesting video, as usual 🙏🏻
Can I ask you how many knives you sharpen with the previous wheel? I know you were keeping track
@@antonioraimundomontana2380 thanks. I lost track after about 200. 7 knives per mm minus dressing costs. 2 or 3 dressings per wheel at 3-5mm per dressing.
Excellent video Baz.
I was in the process of typing a question but as I looked up you were answering it 😂
@@CodyCook-m1i may I ask what you were wondering about?
Great fix Baz!
Good job as always Baz hope you get well soon mate
Actually, woke up this morning with no pain. Possibly because I consumed every drug in the house last night plus a salt water gargle as suggested. Either way, I'm happy to be out of pain. Thanks for asking.
An alternative would have been to just cut off all the tip past the crack and make a new tip. Keep all the height and thinness of the blade, for a much shorter knife.
Interesting but very radical.
“Oh you shoulda thinned it, mate”. Just kidding, good repair!
Gargling with rock salt dissolved in warm water works great, here in the Philippines we also boil ginger and drink it. My wife makes me drink the stuff, it's just a matter of getting used to it, but it works for sore throat. There is another remedy which involves a lizards tail and boiling water, but i think you won't be interested. 😂
Another knife saved!
@@alexramos3694 ok, so I've got a kangaroo tail boiling in water. What next?
@@iSharpen 🤣
Baz is the realest!
Nice save.
Nice repair! Well done!
I just wonder what's holdung you back from thinning a blade. With your skill and the belt grinder it's in my oppinion just a thing of a bit of practice. Thinning a blade out to a perfectly flat V in cross ection, now that needs proper tools and experience. But the surface can be slightly convex, so it would not be that challenging. I think you should give it a try on trow away knifes.
I did a convex thinning on a narrow slim knife by hand on 400 and 600 grit whet stone, finnished up on 1000 and 2000 grit sand paper layed on thin but stiff foam for a final convex grind. It took me some time and sweat, but it was worth it, turned out very good.
Cheers! I like your work very much! 👍
Edit: the main question is, who's willing to pay the time for thinning. 😏
@@lone-wolf-1 it's just a matter of skill and practice. That sander is mostly for woodwork. I wouldn't be able to get a whole blade length on there I don't think. I have tried a few times with shitties but never managed to make it look any good so I'm loathe to try it on a customer's expensive knife and it's the nice expensive knives that get the most calls from comments.
Who knows, it might become a future skill. If this channel takes off I'll buy more gear and take more lessons, watch more videos. It's not high on the list at the moment though.
Thanks for the kind words. Much appreciated and you're right. Less than 1% would be interested so I'm focusing on cementing my T8 skills. I'm close but still have more experiences coming my way.
My Grandad gave me some advice when I was just a little tacker. He said - "What other people think of me is none of my business". Tell all the armchair experts to go suck a fart. Cheers man.
Besides thinning that knife :P, have you considered glueing your 80 Grit grinding wheel corrector to a piece of wood. You could then place the wood on your guiding rod and correct only the high spots of your wheel, which get the nice sharp points that wear out faster and in time this would gently round your wheel into shape.
That correcting with even pressure all-around is probably only making it worse in time.
Nice job on that knife. Do you round the sharp point next to the handle or is this a client preference?
Interesting idea. The problem with roughing only the high spots is I'd end up with a rough-smooth-rough-smooth effect which might not make for a great grinding experience.
Thanks for reminding me about the sharp point near the handle. It's got me a few times. I'll take the edge off with my diamond file.
10mm! That's crazy.
Better than throwing it away which was it's previous fate.
@iSharpen oh absolutely. I would trim that thing down thin as a steak knife before I would throw it away.
@@alexolivarez732 Haha, I'd also keep it until it was a tiny nub. Knives are people too ya know.
Not saying you should have thinned that. I am curious though what is the lowest angle you can go? Be interesting if even though you couldn't thin a knife per set but give it a bit of hollow grind hot rodding... See how it polishes up on the j stone? That could be pretty sweet. If you have a thick cheap knife laying around, maybe you could give it a go.
If your sore throat is persisting for more than 2 or 3 days, you should head to your gp. You may need antibiotics.
@@mikeboettcher9709 this is day 3 and the razors are multiplying. Might have to go but if you're displaying symptoms of the coof they don't want you in there. I don't trust them anyway. We'll see.
I've been down to 10 degrees per side. It depends on the thickness of the blade as to what effect it has. The more I grind, the more I get a sense that for each blade there's a best angle. Today I planted a couple of small 40s on some Japanese knives and they suited them perfectly. The most acute I'm normally comfortable with is 13 per side.
@@iSharpenif it is strep, best not to mess around.
I mean as low as possible without hitting the clip. Hopefully 5 degrees or less. You would sharpen it after at a higher angle as normal. At a super low angle it will hit behind the edge and you can go until the edge starts shrinking (don't go til it disappears, a zero grind). If it could grind extending an inch or more behind the edge, that would be significant.
Sore throat. Gargle very salty warm water. Gargle as many times as you can. Btw, you should have thinned that knife…
I think you saved that knife Baz. Good solid work as always. Hope you’re feeling better soon ol mate
@@randomfpv22 I'll try that in a minute. Feels like razor blades coming back to haunt me.
@@iSharpenI suffered horribly growing up from sore throats. The warm salt water gargle was about the only thing that worked for me. The earlier you start it, the quicker it buggers off.
Would have also looked cool if you just shortened the whole knife. Come up with a new shape
@@paulwilberforce9659 might experiment with my own knives.
Cracks like this go deeper than you think. Due to this flaw, I may just keep cracking up the knife.
@@myCloudWatcher how far would you have gone? I went beyond the end of the crack into fresh metal by at least half to a full mm.
I wouldn't worry about it too much. The crack was not going straight up at the end and that slight curve usually signals it ended where it was visible.
Most knives have these edge micro-cracks anyways, unless you happen to force it sideways exactly there again it will be fine. The steel is probably too hard, but this cannot be helped.
Not much that can be done really with a damage like that, would have done the same if it was my knife. With a convex edge it's still going to be sharp and way more durable.