How to fix a damaged knife

Customer sent us a knife that has a damaged edge. I will show you quickly and simply how to take a unusable knife and get it back in the kitchen ready to be used another day.
#worksharp
#knifeskills
#repair
#howto
#damage #knifemaking #knifesharpening #knife #customer

[@RazorSharpMuenchen]

Nice channel! Subscribed!

[@ACutAboveKnifeandLeather]

Thanks for the sub!

[@oscargarcia-vj8cf]

Love the videos! Just recently got the Ken Onion sharpener with the attachment. The biggest problem I have is which angle to sharpen at. How do you instinctively know what angle to use. I noticed you didn’t even use the angle guide 🤯 teach me the ways!!!

[@strikenryken]

I would set your angle to match the angle on the blade. Do this my using marker on the sharpened edge and pay attention to what angle setting removes the entire marker top to bottom. Or you could just pick an angle say 20 or so degrees and go with that if you are not sure. Just be sure to stay on the same side till you get a burr across the whole edge. The angle setting sets the angle of the belt but as far as holding the knife use the flat surface and hold it perpendicular to the belt and level to the world. The blade grinding attachment “angle guide” is just a level surface to get consistent lining up with the belt and the belt angle setting is what changes the angle, hold it the same in relation to the belt all the time. With enough practice you don’t need to constantly reset the knife to level and can have muscle memory to hold it flat.

[@TdSharp]

It depends on the knife. Most European and American kitchen knives are sharpened to right around 20⁰. For a Japanese knife its usually closer to 15⁰. With time, you learn to know what's ideal for what you're working with.

[@strikenryken]

Do you find any difference in finished edge by going across the blade heel to tip and then tip to heel vs just going heel to tip and lifting and starting over?

[@ACutAboveKnifeandLeather]

I haven’t experimented with this. I go heel to tip but that is just the muscle memory I have at this point. Only thing I’d add is you want to keep the passes even from one side to the other