wow yes I have experienced the pits on a damacus knife aswell, and I wondered where the hell did they come from? I was sure it was some manufacturer defect, thanks for bringing this up.
Agree I try and get all my customers to not use the dishwasher it's the enemy of high quality knives. On Western style knives it destroys the rivets and the handles. I also notice on Shuns like the one you have there it hurts the mirror finish. They get a cloudy haze on them. It can be re-polished but that takes a lot of time on the buffing wheel.
Henkel are the worst rivets. But the best warranty. 100% for life. I sometimes but cracked handle Henkels on eBay and send in for replacement. Then sell the new replacement to customers.
I think the pitting occurs on areas that have micro-chipping. You're seeing the knife in person and I'm not so you've got a better view, but VG-10 is fairly "stainless". Unless the knife is being bleached or run through the machine regularly I can't imagine it corroding to that degree. At any rate, Spyderco does a lot of VG-10 and I've never seen it corrode like that. Interesting!
Sometimes the pitting is an actual tiny hole. I’ve been talking to Matt Hendricks (a RUclips creator that is an amazing sharpener) says he thinks it’s impurities in the steel. He sees the same stuff I see. Matts channel “the sharpening guy” he is very friendly-say hi!
@@FREEHAND.WETGRINDER , I got a shun for $15, I ground away at it, but by the time I ground one out, there was already another. I did this a couple of times before I gave up... Definitely a manufacturing issue.
@@FREEHAND.WETGRINDER, so it I keep grinding the imperfections/dots will stop? I'm already at the point where it's going to need to be thinned, but they're still coming...
whet stones if I had all day. What would be your method? keep in mind a Shun's edge is pretty hard. But at least it's thin. it was about 3/16' removed.
@FREEHAND.WETGRINDER I am new to knife sharpening and wanted to learn from experience professional. My hands are not as good as before, but I like to try using stones and others. What do you think of using belt sander? Have you seen the Grizzly Industrial T32720-10" Variable-Speed Wet Sharpener in action?
these are obviously chips. why would huge "pits" form only on the very edge of a blade...? a blade would have to be under salt water for centuries to form pits this massive, and they'd be all over the surface.
Sometimes these pits shown in this update go completely thru the blade. Making a pin hole. The original videos knife could be chipping,I can’t argue that, but something about Shun’s edge steel. I get 3-5 per day with these chipping/pitting. It’s very rare on other brands Inc Miyabi. And they are very similar designs. P.s. the first time I heard about the pitting not always being chips was from a Shun retailer. Lastly, the pinhole pitting appears on all knife shapes Inc paring knife. The hardest to chip on hard surfaces due to finger’s keeping the blade off hard surfaces.
Thanks Pete! More fodder for us to educate the customers on not putting even stainless steel knives in the dishwasher
I find about 25% of Shun have some pitting.
Yes, I also see this on knives (in Slovakia, central Europe)... so people tends to put knives into dishwasher all over the world 😀
wow yes I have experienced the pits on a damacus knife aswell, and I wondered where the hell did they come from? I was sure it was some manufacturer defect, thanks for bringing this up.
Agree I try and get all my customers to not use the dishwasher it's the enemy of high quality knives. On Western style knives it destroys the rivets and the handles. I also notice on Shuns like the one you have there it hurts the mirror finish. They get a cloudy haze on them. It can be re-polished but that takes a lot of time on the buffing wheel.
Henkel are the worst rivets. But the best warranty. 100% for life. I sometimes but cracked handle Henkels on eBay and send in for replacement. Then sell the new replacement to customers.
@@FREEHAND.WETGRINDER LOL, I wonder why the seller of the cracked handle do not get a new one himself from the manufacturer.
@@redangrybird7564 I see broken handles daily. 1/2 don’t care when I tell them.
I think the pitting occurs on areas that have micro-chipping. You're seeing the knife in person and I'm not so you've got a better view, but VG-10 is fairly "stainless". Unless the knife is being bleached or run through the machine regularly I can't imagine it corroding to that degree. At any rate, Spyderco does a lot of VG-10 and I've never seen it corrode like that. Interesting!
Sometimes the pitting is an actual tiny hole. I’ve been talking to Matt Hendricks (a RUclips creator that is an amazing sharpener) says he thinks it’s impurities in the steel. He sees the same stuff I see. Matts channel “the sharpening guy” he is very friendly-say hi!
@@FREEHAND.WETGRINDER , I got a shun for $15, I ground away at it, but by the time I ground one out, there was already another. I did this a couple of times before I gave up... Definitely a manufacturing issue.
An old timer says remove about 20% more than you see. I do his method. @@Uncle_Red
@@FREEHAND.WETGRINDER, so it I keep grinding the imperfections/dots will stop? I'm already at the point where it's going to need to be thinned, but they're still coming...
Sure. It will stop. What are you grinding with?
How would you sharpen the same knife without using any electric equipment?
whet stones if I had all day. What would be your method? keep in mind a Shun's edge is pretty hard. But at least it's thin. it was about 3/16' removed.
@FREEHAND.WETGRINDER I am new to knife sharpening and wanted to learn from experience professional. My hands are not as good as before, but I like to try using stones and others. What do you think of using belt sander? Have you seen the Grizzly Industrial T32720-10" Variable-Speed Wet Sharpener in action?
these are obviously chips. why would huge "pits" form only on the very edge of a blade...? a blade would have to be under salt water for centuries to form pits this massive, and they'd be all over the surface.
Sometimes these pits shown in this update go completely thru the blade. Making a pin hole. The original videos knife could be chipping,I can’t argue that, but something about Shun’s edge steel.
I get 3-5 per day with these chipping/pitting. It’s very rare on other brands Inc Miyabi. And they are very similar designs.
P.s. the first time I heard about the pitting not always being chips was from a Shun retailer.
Lastly, the pinhole pitting appears on all knife shapes Inc paring knife. The hardest to chip on hard surfaces due to finger’s keeping the blade off hard surfaces.