Oh I'm so happy you saved the handle. I don't normally care if people decide to replace the wood but when there is writing it feels more special. It looks so amazing!
Thank you, the handle is most often broken and a new one is installed because everything inside rusts and collapses, but this one was beautiful and I tried to preserve it.😀
龍千代is from 土佐(Tosa)city高知pre(Kochi prefecture )Japan It’s popular kitchen knife maker but not so famous cause I didn’t know even I’m Japanese 😅 Anyway good job man
OMG, I almost cried out in anguish when you cut the handle but you made the save. Fantastic restoration. You just earned another subscriber. Well done.
@@OldRusty so far, among this 4 years I began to work in the knife business, I stumbled UPN 2 of this kind. And both had to be restored from the rust and sharpening. Excellent work, my friend.
I do love to see the OG handle restored, and the urasuki respected. Shinogi should be the whole forward band on a Deba but apart from that, nicely done. 👍
Love the video, hate the amount of vitriol in the comments by some. It's how I imagine a 'how to brew perfect coffee/tea' comment section would be, but worse. The knife world seems very....cutthroat. Keep up the good work man; I like the format of your video. Gonna watch some more
Those single bevel knives are substantial pieces of steel and not cheaply made as they are usually hand forged one at a time. The Deba, in particular, is a good, hefty blade usually and this example is no exception. Not inexpensive either, so this is well worth being restored. No discernable nicks in the blade edge either. The "wa bocho" style knives take a bit of getting used to (I have quite a collection of them) but they are worth every cent. It looks like someone messed up the sharpening way back when, particularly on the bevel side but your careful sharpening shows the two laminated layers of steel quite nicely.
Very good job! I had one that was the same, all rusty, I sanded it and it was also beautiful, but now every time I wash it after using it, it loosens rust on some parts, how can I avoid that?
@taab7 Why not. in this way the excess wood is burned and the handle is very inserted very tightly. I didn't use glue and use a knife all the time. The knife handle grips very well.😀
You did wonderfully until you completely ruined the function of the knife by sharpening it like that. The entire main bevel should be basically a flat plane from the Shinogi line to the edge, with only a tiny microbevel. And the back side of a single bevel knife should only every be sharpened laying absolutely flat on stones. It should not be given a bevel. Best of luck for your future endeavors.
@@OldRusty Ok, upon looking again, l do see that you deburred the back in a flat manner. So my apologies for that aspect of my comment. You did well on the back. But in general, there is no place for a guided sharpening system like this for use on single bevels. Someone would have to do a major amount of work to fix what you did to the main bevel by this method. Single bevels should only ever be sharpened freehand on stones. The knife itself sets the angle. And then you can easily freehand a very tiny microbevel at the edge on a fine stone so that the very edge is crisp and strong. All that said, l will repeat that you did a very good job overall and especially in preserving the engraved portion of the original handle.
@@davidtatro7457 Also, thanks again .. I watched a lot of videos on sharpening Deba knife, if I understood correctly, the sharpening angle changes from the tip of the knife to the back ... but the sponsors wanted the Japanese knife to be restored ... Only the deba was found. But the result of sharpening really pleased me.
@@OldRusty you are correct, and debas are tricky to sharpen for that reason. Not only does the edge curve, but the angle shallows out from heel to tip. They are possible to sharpen accurately in the traditional manner on stones, but it is difficult to get a perfect finish on the bevel because of the compound curves. I developed my own technique using small chunks of stones which l work by hand, and it works well for me.
Magnolia was not cooperative at all. A bang on your hand, a small crack but all is well. I like all your work but above all your decision to keep the manufacturer's handle. Deba is a beastly but powerful and elegant knife. Beautiful result, congratulations.
I don't remember anymore. I was guided by the angle I already had. It's one-sided sharpening. But such knives are sharpened with a variable angle - the end of the blade is sharper. This can only be done manually.
The engineering of a Japanese knife is a single bevel (Left or Right Hand) design, with a flat slightly hollow back design. The ENTIRE 1.25cm bevel on the right side of the blade is intended to be the sharpening surface and acts as a guide to maintain the constant bevel when sharpening. What you have done is to double bevel that edge compromising the utility of the blade. It will work, however not as intended. That blade is considered to be a Deba Hocho or Butcher Knife used primarily in the large scale butchering of whole fish down to size for later use in a Sushi restaurant. It is also used for light butchering of other meats. The double bevel on the one edge alone will cause the edge to want to bury into what it is running against and snag. The reason for the 1.25cm bevel is that it gives the user a wider surface to run over say fish bones and act as a guide. The double bevel will force the knife to want to move upward into the flesh and not ride smoothly along the bones. It is fine to have chosen to sharpen it that way and your knife will work adequately enough. Just sad to see that happen. I would also have liked to see a proper full restoration. Silicone Carbide paper stuck to a sheet of glass clamped to the bench and time taken to completely grind out the pitting, and then proper attention paid to the wide single bevel before then using large Japanese water stones to sharpen the blade fully and polish the surfaces. When that is done it wonderfully displays the forging line (Hamon) of the harder edge steel and softer blade steel. Here is a link showing a Deba, the single bevel and the Hamon: www.hocho-knife.com/goh-umanosuke-yoshihiro-jousaku-jchc-m-white-2-steel-deba-knife-180mm-with-magnolia-wood-handle/?gclid=Cj0KCQjwhqaVBhCxARIsAHK1tiPmOHRhpzTGVXQ5S10hocQcdpv558uJdiFULSFwRyoOqVR2LYgGdb8aApBxEALw_wcB I commend anyone restoring rather than throwing something away, but I just would have liked to see a longer and complete restoration of this lovely blade.
Hi. Your comment got checked (probably because of the link) and I did not notice it right away. Thanks for the extended description of knife sharpening. If you look closely at the video at 13:47, you can see that I take the sharpening stone off the guide and the second escapement comes out flat. This only removes the burr. The knife is quite a working sharpening, but it works as it should. The use of this sharpener is due to the requirement of the advertiser who gave it to me. By the way, the sharpener turned out pretty good. It came with awesome synthetic and diamond stones. Thanks again for your comment and good health to you and your family.
龍- Dragon 千- thousand 代- generation however Japanese model simplified writing dragon is 竜 龍 ancient Chinese writing Hongkong and Taiwan still using nowadays
Согласен! Рукоять можно было вообще не снимать, очистить от ржавчины и отполировать. Про способ заточки - слёзки стайл, РК на дэба это одностороннее сведение в ноль. Ширкать станком изменяя родной угол заточки - кощунство просто!
Did you watch the rest of the video? When you rebuild a handle, the Japanese masters just break it and put a new one in, because it is very rusty inside. That's why they had to replace only the inside to keep the look.
@@Георгич-х8ч Очевидно, что этот станок изготавливается не "напильником на коленке", а наверняка с использованием станка с ЧПУ. Лазерная гравировка, возможно, тоже используется, плюс качественный металл. Как же вы з@е@али со своим нытьём! Это не цены охреневшие, а просто вы мало зарабатываете! Почему современный круто выглядящий продукт должен стоить тысячу? Вы будете делать бизнес и продавать свой товар за тысячу?
Поясните своё утверждение. Вы знаете марку стали и способ закалки? До заточки нож не резал, после - только в путь кромсает. Если сталь твёрдая углеродка, то её можно точить не только со стороны внутренней линзы, но и со стороны выпуклой, внешней линзы. Потому, что вы не снимете, как на мягкой стали, закалённый слой и не испорите навсегда режущую кромку. И да! Не все ножи Дэба точатся с односторонним подводом, иногда им производитель делает двухстороннюю кромку. С уклоном, но двухстороннюю. Нож меньше заносит в толщине рыбы и даже позволяет снять кожу не прорезав насквозь.
The handle will develop a lot of rust over time. It is common to break it and have it replaced with a new one. But I was interested in keeping the original and removing the rust.
Cuando lo restauran artesanos japoneses, el mango simplemente se rompe y se instala uno nuevo. Porque por dentro se oxida junto con el árbol circundante y es imposible limpiar la madera del óxido. Aquí tuvimos que reemplazar parte del árbol ... Si hay otras opciones, me encantaría escucharlas.
@@OldRusty , normalmente es así, pero este se veía muy sano y fuerte; había que intentar el salvarlo sí o sí para darle todo su potencial cómo original.. está claro que yo a su lado no soy nadie, pero repito se podría haber "perdido" más tiempo en intentar recuperar la espiga pués todos sabemos que en una restauración prima antes el dejarlo con todos sus componentes originales y sin alterar, que la estética del mismo, y aquí se buscó el ponerlo "en circulación", y para eso yá hay buenos cuchillos. De todas maneras sólo es mi opinión motivada quizás porque me apenó ver cómo lo cortaban; siento haber puesto lo de "chapucero" pero me sentí frustrado.. saludos.
@@juanrubio1280 Traté de quitar el mango sin dañarlo mucho más tiempo de lo que estaba en el video. Vi muchos videos profesionales sobre cuchillos japoneses. Todos simplemente descomponen el anterior e instalan uno nuevo. Gracias por tu comentario y atención. :)
You sharpened the knife in the wrong way, you increased the angle of the blade, which you should not have done! Japanese knives have a maximum blade angle of 15 degrees, and you increased the blade angle by another 2 degrees, most likely! Japanese knives are sharpened exclusively by hand on quality waterstone!
They are also imperfect and have varying degrees at the end of the blade. Sharpening angle must be changed in order to follow the original bevel of the maker.
He may know more than you. It's obvious many handmade japanese knives are imperfect. The edge angle changes closer to the tip. If you want to follow the original you must change.
![Stromae, Pomme - “Ma Meilleure Ennemie” (from Arcane Season 2) [Official Visualizer]](http://i.ytimg.com/vi/1F3OGIFnW1k/mqdefault.jpg)
Oh I'm so happy you saved the handle. I don't normally care if people decide to replace the wood but when there is writing it feels more special. It looks so amazing!
Thank you, the handle is most often broken and a new one is installed because everything inside rusts and collapses, but this one was beautiful and I tried to preserve it.😀
龍千代？
I checked everywhere on the Japanese kitchen knife
doesn't show
seems to be an antique
I believe this handle more valuable than the knife itself
龍千代is from 土佐(Tosa)city高知pre(Kochi prefecture )Japan
It’s popular kitchen knife maker but not so famous cause I didn’t know even I’m Japanese 😅
Anyway good job man
OMG, I almost cried out in anguish when you cut the handle but you made the save. Fantastic restoration. You just earned another subscriber. Well done.
I also like that he just use varnish and no tint on the handle, so we gwt thw real color of woond...
What that fack, all good untill he star to Sharp the knife....nooooooooooo
Super interesting way of trying to preserve the handle 👍🏾👍🏾
Love that you saved the handle with the engraving! Great save!
Love that you leave some of the patina. really gives the knife a lot of character and authenticity. one of the best restoration channels for sure!
Fantastic repair to enable you to reuse the original handle… 👏
It turned out incredible!
Hello mister beautiful knife good restoration very sharp well done
Feared for your hands with the chisel work while removing the handle! 😮
great job!
One of the most cool knives I've worked with. Greetings
I'm delighted with him too
@@OldRusty so far, among this 4 years I began to work in the knife business, I stumbled UPN 2 of this kind. And both had to be restored from the rust and sharpening. Excellent work, my friend.
Very professional.
Beautiful work. Congratz!
it`s nice to hear that
Muhtesem görünüyor çok güzel olmuş Gerçekten eline emeğine sağlık üstadım
Çok teşekkür ederim
great restoration dear i like it
That’s not how you sharpen this type of Japanese knife.
amazing
I do love to see the OG handle restored, and the urasuki respected. Shinogi should be the whole forward band on a Deba but apart from that, nicely done. 👍
That sharpener is cool!
Hi buddy, I liked your job, beautiful result 👍
Very nice restoration, very sharp.
Glad you saved that handle!
Love the video, hate the amount of vitriol in the comments by some. It's how I imagine a 'how to brew perfect coffee/tea' comment section would be, but worse. The knife world seems very....cutthroat. Keep up the good work man; I like the format of your video. Gonna watch some more
Great work 👏 👏
You saved the handle but didn't grind the edge the same why not??
Enjoyed your video and I gave it a Thumbs Up
👏👏👏👏👏
how to ruin a japanese blade..
Отличная работа!!!
Здравствуйте! Хорошая реставрация! Мне понравилась!
Bello y delicado trabajo, saludos Perú.
Those single bevel knives are substantial pieces of steel and not cheaply made as they are usually hand forged one at a time. The Deba, in particular, is a good, hefty blade usually and this example is no exception. Not inexpensive either, so this is well worth being restored. No discernable nicks in the blade edge either. The "wa bocho" style knives take a bit of getting used to (I have quite a collection of them) but they are worth every cent. It looks like someone messed up the sharpening way back when, particularly on the bevel side but your careful sharpening shows the two laminated layers of steel quite nicely.
Do you have a service sit? I have a large machete about 20 inches or so
I was wondering if you had ppl send you blades and you restore them
Respekt meister, Grüsse aus Deutschland
The handle is especially good! Rave.
Very good job! I had one that was the same, all rusty, I sanded it and it was also beautiful, but now every time I wash it after using it, it loosens rust on some parts, how can I avoid that?
After washing, I coat with a thin layer of olive oil.
I have the same knife and rusting issue, is there a way to get it stainless?
Rinse and dry completely after every use. Even a very light coat of oil can help.
At 15 min 54sec, why was it necessary to heat the tang with propane torch before inserting it in handle?
This is a classic method that I saw from a Japanese master.
@@OldRusty That doesn't explain the reason. It's pointless just copying a method if you don't understand the reason behind the method.
@taab7 Why not. in this way the excess wood is burned and the handle is very inserted very tightly. I didn't use glue and use a knife all the time. The knife handle grips very well.😀
@@OldRusty Yes, thanks for explanation.
That was a lot of work on that old blade but nicely done.
Let this be a lesson to everyone, this is *NOT* how you sharpen a traditional Japanese knife.
If any of you haters get one for yourself, sharpen yours any way you want.
You did wonderfully until you completely ruined the function of the knife by sharpening it like that. The entire main bevel should be basically a flat plane from the Shinogi line to the edge, with only a tiny microbevel. And the back side of a single bevel knife should only every be sharpened laying absolutely flat on stones. It should not be given a bevel. Best of luck for your future endeavors.
Thank you, the back of the knife is flat without bevel. I only removed the burr. Perhaps this is not so clearly visible in the video.
@@OldRusty Ok, upon looking again, l do see that you deburred the back in a flat manner. So my apologies for that aspect of my comment. You did well on the back. But in general, there is no place for a guided sharpening system like this for use on single bevels. Someone would have to do a major amount of work to fix what you did to the main bevel by this method. Single bevels should only ever be sharpened freehand on stones. The knife itself sets the angle. And then you can easily freehand a very tiny microbevel at the edge on a fine stone so that the very edge is crisp and strong. All that said, l will repeat that you did a very good job overall and especially in preserving the engraved portion of the original handle.
@@davidtatro7457 Also, thanks again .. I watched a lot of videos on sharpening Deba knife, if I understood correctly, the sharpening angle changes from the tip of the knife to the back ... but the sponsors wanted the Japanese knife to be restored ... Only the deba was found. But the result of sharpening really pleased me.
@@OldRusty you are correct, and debas are tricky to sharpen for that reason. Not only does the edge curve, but the angle shallows out from heel to tip. They are possible to sharpen accurately in the traditional manner on stones, but it is difficult to get a perfect finish on the bevel because of the compound curves. I developed my own technique using small chunks of stones which l work by hand, and it works well for me.
Jesus dude.
Where do you get these Old knifes?
Handle Part
WD-40: Am I a joke to you ?
What solution did you use to start the rust removal before you started sanding? Great job, great content, great outcome! Subscribed and liked.
9% vinegar works nice.
👏👏👏👏👏👏👏👏👏👏👏👏
Magnolia was not cooperative at all. A bang on your hand, a small crack but all is well. I like all your work but above all your decision to keep the manufacturer's handle. Deba is a beastly but powerful and elegant knife. Beautiful result, congratulations.
You could have drilled the pin and saved the handle!
What angle did you set the tsprof to?
I don't remember anymore. I was guided by the angle I already had. It's one-sided sharpening. But such knives are sharpened with a variable angle - the end of the blade is sharper. This can only be done manually.
👏👏👏👍👍👍👏👏👏
@6:00 Taking out the blade for that utility knife is slick! 😅
Why did you cut the handle of the knife? It was very good wood to restore and continue to use.
The wood is heavily rusted from the metal. It was hard to use in that condition. I only replaced the inside of the handle.
How does would rust? Do you mean decayed by wet rust?@@OldRusty
Wife just said we share the same brain, unsure what that means for either of us
LOL
The engineering of a Japanese knife is a single bevel (Left or Right Hand) design, with a flat slightly hollow back design. The ENTIRE 1.25cm bevel on the right side of the blade is intended to be the sharpening surface and acts as a guide to maintain the constant bevel when sharpening. What you have done is to double bevel that edge compromising the utility of the blade. It will work, however not as intended. That blade is considered to be a Deba Hocho or Butcher Knife used primarily in the large scale butchering of whole fish down to size for later use in a Sushi restaurant. It is also used for light butchering of other meats. The double bevel on the one edge alone will cause the edge to want to bury into what it is running against and snag. The reason for the 1.25cm bevel is that it gives the user a wider surface to run over say fish bones and act as a guide. The double bevel will force the knife to want to move upward into the flesh and not ride smoothly along the bones. It is fine to have chosen to sharpen it that way and your knife will work adequately enough. Just sad to see that happen.
I would also have liked to see a proper full restoration. Silicone Carbide paper stuck to a sheet of glass clamped to the bench and time taken to completely grind out the pitting, and then proper attention paid to the wide single bevel before then using large Japanese water stones to sharpen the blade fully and polish the surfaces. When that is done it wonderfully displays the forging line (Hamon) of the harder edge steel and softer blade steel. Here is a link showing a Deba, the single bevel and the Hamon: www.hocho-knife.com/goh-umanosuke-yoshihiro-jousaku-jchc-m-white-2-steel-deba-knife-180mm-with-magnolia-wood-handle/?gclid=Cj0KCQjwhqaVBhCxARIsAHK1tiPmOHRhpzTGVXQ5S10hocQcdpv558uJdiFULSFwRyoOqVR2LYgGdb8aApBxEALw_wcB
I commend anyone restoring rather than throwing something away, but I just would have liked to see a longer and complete restoration of this lovely blade.
Hi. Your comment got checked (probably because of the link) and I did not notice it right away. Thanks for the extended description of knife sharpening. If you look closely at the video at 13:47, you can see that I take the sharpening stone off the guide and the second escapement comes out flat. This only removes the burr. The knife is quite a working sharpening, but it works as it should. The use of this sharpener is due to the requirement of the advertiser who gave it to me. By the way, the sharpener turned out pretty good. It came with awesome synthetic and diamond stones. Thanks again for your comment and good health to you and your family.
Not impressed, a fancy sharpening jig but no grinder or buffer? He also left the knife with black pitts in it.
Робота супер!!!!!!!
The knife looks unused. Did you buy a new knife and made it rusty for this video?
No, I bought it already in this condition.
龍- Dragon
千- thousand
代- generation
however Japanese model simplified writing dragon is 竜
龍 ancient Chinese writing
Hongkong and Taiwan
still using nowadays
Cool, thanks for the English translation.
Каверн дофига осталось😡 Как кухонный не годится☝🏻 И что с ним теперь делать? Бумажки кромсать?)
Согласен! Рукоять можно было вообще не снимать, очистить от ржавчины и отполировать. Про способ заточки - слёзки стайл, РК на дэба это одностороннее сведение в ноль. Ширкать станком изменяя родной угол заточки - кощунство просто!
@@artemf5169 Зато реклама "Сделано в России" 😉😏
@@artemf5169 💯👍
There was no need to remove that handle. You could have easily cleaned up the blade without removing it.
Yes, but there would be rust inside, which would continue to progress.
Sao ko nấu nước sôi cho vô lấy cán dể hơn
Why did he destroy the handle?
sometimes that's only way to pull out the blade.
Российские камушки в наборе приятно удивили))
Russian stones are sold all over the world. Everyone likes the quality :)
Please learn how to sharpen Japanese cutlery. You made the baby tentacle monster cry.
lol. Ive been there, dont that. can be frustrating
At the starting of the video
I told myself" if he will not save this handle, this restoration is a waste"!
Did you watch the rest of the video? When you rebuild a handle, the Japanese masters just break it and put a new one in, because it is very rusty inside. That's why they had to replace only the inside to keep the look.
Здорова. Есть ссылка на точильный станок?
Привет, ссылка в подписи под видео есть.
Они там, со своей ценой, совсем охренели
@@Георгич-х8ч Очевидно, что этот станок изготавливается не "напильником на коленке", а наверняка с использованием станка с ЧПУ. Лазерная гравировка, возможно, тоже используется, плюс качественный металл. Как же вы з@е@али со своим нытьём! Это не цены охреневшие, а просто вы мало зарабатываете! Почему современный круто выглядящий продукт должен стоить тысячу? Вы будете делать бизнес и продавать свой товар за тысячу?
kitty get hungry 3:14 🥰
Mmmm interesting, a second bevel. Not very typical of a Deba.
Заточка испортила этот нож навсегда.
Поясните своё утверждение. Вы знаете марку стали и способ закалки? До заточки нож не резал, после - только в путь кромсает. Если сталь твёрдая углеродка, то её можно точить не только со стороны внутренней линзы, но и со стороны выпуклой, внешней линзы. Потому, что вы не снимете, как на мягкой стали, закалённый слой и не испорите навсегда режущую кромку. И да! Не все ножи Дэба точатся с односторонним подводом, иногда им производитель делает двухстороннюю кромку. С уклоном, но двухстороннюю. Нож меньше заносит в толщине рыбы и даже позволяет снять кожу не прорезав насквозь.
Omg you obviously don't know how to sharp a traditional japanese knife. Good work anyway.
Looked plenty sharp to me. Were you expecting a two sided edge?
Ы́жю
.😊
Ручка и так была хорошей но зачем было её ломать а потом делать не понятно а так всё хорошо.
鎬(しのぎ(shinogi))が無くなった😅
I dont know why you took the handle off.. A mirror finish would have been nice..
The handle will develop a lot of rust over time. It is common to break it and have it replaced with a new one. But I was interested in keeping the original and removing the rust.
Сделанный на века
Что за извращения с рукояткой ? можно было старую не снимать , просто почистить . а коли уж снял , то делать целиком новую .
🍣🍣🍣🍣
Blade angle is too steep my friend.
Perfect? Thems fighting words
Где масло на заточных алмазных аамнях ?
Ну обычно просто мыльной водой промываю - ничего не засаливается.
Создаётся стойкое ощущение, что люди страдают х...ей, всё можно сделать проще и удобнее...
Nice restore but not correct with the sharpening.
Destrozar un mango original.. ¿y a eso le llaman restauración?; yo le llamo chapuza, por no decir algo mucho más fuerte. CHAPUZERO
Cuando lo restauran artesanos japoneses, el mango simplemente se rompe y se instala uno nuevo. Porque por dentro se oxida junto con el árbol circundante y es imposible limpiar la madera del óxido. Aquí tuvimos que reemplazar parte del árbol ... Si hay otras opciones, me encantaría escucharlas.
@@OldRusty , normalmente es así, pero este se veía muy sano y fuerte; había que intentar el salvarlo sí o sí para darle todo su potencial cómo original.. está claro que yo a su lado no soy nadie, pero repito se podría haber "perdido" más tiempo en intentar recuperar la espiga pués todos sabemos que en una restauración prima antes el dejarlo con todos sus componentes originales y sin alterar, que la estética del mismo, y aquí se buscó el ponerlo "en circulación", y para eso yá hay buenos cuchillos. De todas maneras sólo es mi opinión motivada quizás porque me apenó ver cómo lo cortaban; siento haber puesto lo de "chapucero" pero me sentí frustrado.. saludos.
@@juanrubio1280 Traté de quitar el mango sin dañarlo mucho más tiempo de lo que estaba en el video. Vi muchos videos profesionales sobre cuchillos japoneses. Todos simplemente descomponen el anterior e instalan uno nuevo. Gracias por tu comentario y atención. :)
Lamento, mas perfeita a restauração não foi. Obviamente ficou muito melhor do que antes, mas não foi perfeita.
gg wp
Это российскии точильный станок ?
tsprof изготавливают в России.
k chuyên nghiệp
You sharpened the knife in the wrong way, you increased the angle of the blade, which you should not have done! Japanese knives have a maximum blade angle of 15 degrees, and you increased the blade angle by another 2 degrees, most likely! Japanese knives are sharpened exclusively by hand on quality waterstone!
They are also imperfect and have varying degrees at the end of the blade. Sharpening angle must be changed in order to follow the original bevel of the maker.
The sharpener 😫
Oh my God. What in the name of Sweet Baby Jesus have you done to that beautiful deba? Get a set of water stones and learn about blade geometry!!!
He may know more than you. It's obvious many handmade japanese knives are imperfect. The edge angle changes closer to the tip. If you want to follow the original you must change.
please don`t make any more videos of japanese knives restoration. this one was painful to watch to people who does this kind of job.
It’s hard for me not to believe he just buys stuff and let’s it rust then “restores” them just for more videos
How about please don't watch anymore?
You butchered the sharpening job. You took to much material off the edge. Learn how to use a whetstone
Можно точный рисунок ножа
К сожалению нож подарил. Сейчас доступа к нему уже нет.
@@OldRusty спасибо за ответ
Cringe! You should of googled how to sharpen a deba knife.
Butchered the bevel.
Зачем ручку хорошую захерачил, непонятно. Горе реставратор.
No good knife Sharpener!
Handle is pristine, what a faker 😂
It is a Deba knife - it shouldn't be sharpened like the regular European knife with a bevel...