Any cutting tool requires re-sharpening.
The main difference of a good knife, and now we are talking about japanese kitchen knives, is the quality of steel, professional heat treatment and blade geometry.
Concept of geometry, included thickness spine of blade, shape of flats, and thickness of the cutting edge.
Each component can significantly affect quality of cutting potential & duration of sharpness retention.
Knifemakers from Japan, made cutting edge on most products extremely thin.
This gives an excellent cut, but implies careful use, with exception of contact of edge with other objects that have high hardness.
With normal use, the sharpening service is required once every few months, since only a blade that is not used can exist without re-sharpening.
Culture of proper handling of high-quality kitchen tools in our country is just being formed.
There are prejudices and non-observance of elementary common sense, but such incident are infrequent and occur in all areas.
Our company is engaged in supporting the products offered. We restore knives, and repair blade damages.
Confidence and peace of our customers are based not only on purchase of original product, but also on qualified subsequent service.
On repair and sharpening the knife Deba Tojiro Shirogami F-903 180mm. Japanese cuisine comprise many fish dishes. Raw or boiled, tempura fried and pickled. The variety of recipes is many, but they are united by a certain way of cutting. The japanese, despite the high cost of food, carve the fish on fillets, throwing some in the waste. This differs from style we have use, to cut it whole into steaks. Deba knife is for make fillet. This is an asymmetric powerful blade, which can out to make a beautiful and even cut along the spinal column. Then, using large tweezer, small bones are removed. Ne...
Repaired a strongly bent tip of Gyuto Tojiro F-808, followed by sharpening. Fujitora Industries makes great knives, offering a truly huge assortment. The main distinguishing feature of their approach to production is the honed hardening technology. The "Golden Ratio" was precisely found and fixed by the firm’s specialists. Excellent repeatability, for different models from different supplies, be arouses respect. Without exaggeration, hundreds of products from this manufacturer passed through our service, and everywhere there was a predictable and similar behavior of steel during sharpening. ...
Repair of a knife of Takamura Migaki R2 Gyuto 210 mm. The company produces excellent cutlery items made of excellent steel. There are some flaws with the balance, but overall the products are great. This blade is from a series similar to Tojiro High Speed Steel. The high hardness, and the thin cuttting edge, are the hallmarks of these high-class knives. The Tojiro models is provide a better weight distribution due to their larger size and weight of the handles. Such an instrument requires a respectful use, and a correct assessment of it's purpose. In the hands of professionals with experienc...
EDC knife Benchmade McHenry Williams 710 from steel M390. Arrived for repairs with several damage near the tip. The cutting edge from the manufacturer was rather rough, and the edge lines were wide. The dimples are completely removed, and the edge is polished to razor sharpness. The angle set by the manufacturer does not make much sense to reduce in one sharpening. This will lead to the removal of a large amount of metal, reducing the resource of the blade. For this reason, the angle was changed by only half a degree on each side. With next sharpening, it should be increased a little more, s...
Exemplary sharpening of a Spyderco Paramilitary 2 folding knife. It is always a pleasure to work with a good knife made of quality steel. The result in this case is also excellent. Achieving high sharpness occurs relatively quickly, and it lasts a long time. Sometimes it is necessary to correct the manufacturer’s flaws, and far from ideal lines of the cutting edge. This often happens with the Spyderco company. Working with a small blade contains additional complexity, as there are two of the most critical areas, these are the tip and the ricasso. Both elements should be aligned as evenly as ...
Repairing the tip and sharpening a Samura vegetable knife. There were damages, and now they are not :) Efficiency fully restored. After aligning the tip and high-quality polishing of the cutting edge, it can again work for a long time. Photo can be increased by clicking ...
Repair of automatic knife Protech GODFATHER of a limited series. Even a rare and expensive limited edition blade, which would seem to have a place exclusively on a shelf, may well be an edc tool. Custom, which released only 40 pieces, is just such an example. Multiple traces of use, adds maturity. The technical condition of the automation has remained good. Correcting the geometry of the cutting edge was necessary. Relatively wide the cutting edge lines have already been, and to set the sharpening angle, at which they would be comfortable cutting, they had to be left. The company make a thic...
Repair Gyuto SAIUN Damascus 9006 from Seki Kanetsugu. The reason for such damage is obvious - it was a crash test. Intentional non-targeted use on coarse bones. Due to the sufficiently large distance from the cutting edge to the beginning of the damask pattern, the correction was made so that it is not immediately believed that this is the same knife, before and after. Damage were removed manually, as close to the border as possible. All blades from Kawamura-san, are thin and have a certain potential for recovery without significant coarsening of cutting edge. The filigree work is done. The ...
Repair damages, and sharpening Santoku Tojiro HSS F-517. A true professional tool, high class. It should always be a conscious choice, a person who understands the features of use.A good kitchen knife, firstly is excellently cutting tool. The next most important feature is how long will last it sharpness.
Japanese cutlery is characterized by high hardness of the hardening, which allows to achieve record characteristics in terms of good cutting time. Such a blade cannot be used irresponsibly. The experience of proper handling is most often obtained through understanding the limits. Fortunatel...
Repeated repair of the vegetable knife Tojiro Flash. A year passed, and again a small knife for carving and peeling vegetables was restored.Already in full set, with Gyuto, Santoku, two Petty and the Meat knife.
If you take into account that the knives are operated constantly, it lasted a long time.
At home, the period between sharpening can be much longer.
The vegetables are soft, and it is extremely difficult to dull the edge when used properly.
The high hardness of VG-10 steel allows very good intervals between sharpening.
Careful use, can delay the need for service for years.
It all depe...
Repair and sharpening a set of six knives Tojiro Flash Damascus 63 layers. The kit is used by a professional chef, and all time it work.The condition for such active use can be assessed as good.
Repair of many small chips, as well as the required restoration of the tips, were performed promptly.
Meat knife had to be leveled, since a bent blade cannot be sharpened with high quality.
The procedure went well, but it is reasonable to avoid strong lateral loading in the future.
Thanks to the mild steel plates protecting the cutting layer, the blade has some bending ability.
This allowed us to res...
Four powerful "tourists" with which had to seriously work. Qualified sharpening of all four knives was carried out for the first time since the acquisition.The blades were actively used, and attempts were made to sharpen them, the traces of which had to be fixed.
Due to the wide cutting edge lines to provide better resistance, the process was lengthy.
In equal time, you can sharpen twice as many Japanese kitchen knives, thanks to a thin edge.
Correction of the shape of the blade, or rather, their formation anew, is extremely important for a quality cut.
Such a blade will be much easier to m...
Repair and restoration of the cutting edge of the elite cook knives set of Seki Kanetsugu. The first service in a year and a half, from the moment of purchase at the 19th Steel Edge exhibition in Kiev.Re-sharpening on such a period, it is necessary for any knife, with active use.
There are no eternal things, especially in the field of thin instruments, with which something is cut, chopped, etc.
This is absolutely normal, and natural.
High-quality materials and an accurate fit of all details, allowed the excellent Santoku SAIUN 9003 and Paring knife SAIUN 9000 from Kanetsugu to go this distanc...
Restored another universal knife Tojiro DP F-802. "Ladies man", gets the most damages, because they work in the hands of the hostesses.Often the harm is minor, and normally may be repaired.
The main thing is that a healthy culture of handling a good kitchen knife is gradually being formed.
Not always blunt as a straightedge, a streak of soft metal, unable to normally cut.
After qualified sharpening, high-quality japanese steel, it's able to maintain high household sharpness for about six months.
If the "paper test", is not passed, it's probably time to restore the edge.
The time interval in ...
Another surprise from customers. A large and heavy industrial knife, purchased for cutting cakes.It's more suitable for cutting large cheesehead, because of its thickness.
Unfortunately, the cutting edge in the usual sense, it was not there, and to had to be formed.
It would be inconvenient for them to shave as a result, but the sharpness was made.
For comparison in the photo, Chef's-knife Fujiwara Kanefusa FKM Gyuto 210 mm blade.
Total length 335 mm.
Lost on his background. Photo can be increased by clicking ...
Another sharpening of several Japanese Masahiro knives.The manufacturer is well-known, including outside of Japan.
Due to the good quality and variety of the proposed models.
Our set of affordable, and absolutely justifying the money spent.
The main nuance in the products of many companies from the Land of the Rising Sun is the asymmetric sharpening.
This is a tribute to tradition, with a bit of dubious value in our time, and for the western user.
This is done to increase the resistance of the edge and some improvement in cutability, but entails difficulties with subsequent restoration.
A pair of interesting meat knives transferred for sharpening by a regular customer. Our customer passed a large set for the service, in which there were a couple of remarkable knives.The first is Tojiro Senkou is interesting in that they no longer release this series.
It needed to repair the tip, broken as a result of falling onto the floor.
The work was done very beautifully, preserving the aesthetics of the persian form.
This is not only a working blade, but also a work of knife art. The second, utilitarian Chicken boning knife Tojiro DP F-803, got a edge damaged on a porcelain cup, which ...
Restoration of the Utility knife Kanetsugu PRO-M 7001. A pull through sharpeners, probably familiar to everyone, is only suitable for low-quality cutlery.“Plasticine” steel on such blades is very plastic, due to this there is practically no risk of chips.
Another thing is that such metal does not hold a sharpening, dooming to the constant use of such devices.
This devices, simply scratch a piece of soft metal, forming a micro saw that can hold for some time.
Such an approach is not applicable to a high-quality tool, due to the difference in the properties of the cutting edge.
Hardened steel ...
First repair of a Fujiwara Kanefusa stainless steel knife by AUS 8. In the personal collection there were several samples of Fujiwara FKM, of which only the elder brother of this petty.The rest were sold out at exhibitions, since there is no need or sense to use all the knives available in the store.
A high-quality kitchen blade can well last a lifetime. Its resource allows it.
They change more likely because of the desire to try something new.
So collections is begin, in search of their ideal, most likely non-existent sample.Metal of the blade, performed well when sharpening, and straighten...
What you won’t do for a friend. The planned sharpening of a small gyuto from Tojiro, brought with him a friend.A wonder, made in time of the Soviet Union, and to this day has retained functionality.
There were no surprises with the Japanese knife, but a trying to bring the old knife back to life was curious.
Once upon a time, the blade much longer, but since the professional size of 30cm in the home kitchen is excessive, the geometry was changed.
It turned out to be a santoku in form.
The cutting edge had to be remaked, and it took a lot of time.
In terms of resistance to whetstones, the bla...