Not to be a jerk, but I gave up on using stones to fix chips. Much easier with a belt sander. It leaves one whopping big burr but has a big advantage of setting a clean bevel (the belt, moves, just hold the knife steady). The burr cleans up with your 200 grit (or 140, 180, 220, or whatever). May have to go back to the belt if you didn't get all the chips. Unless of course you want to spend an hour or more grinding away 3000 microns of HRC 60 steel on a $100 stone. I'd like to see a time lapse on that 200 grit Yoshihiro.
Doesn't really show how bringing the edge further into the thicker part of the blade is being compensated for. If you remove a chip, you are now into a thicker part of the tapering blade.
that's not why lots of people use them on things that shun knives aren't designed for shun knives are meant to slice soft items without bones in them. People try to use the things like bone chopping cleaver or cut frozen food a lot because they usually only had a cheap knife before with thick grinds and no edge
You also see a lot of Shun repairs because they're one of the largest Japanese knife exporters and often bought by amateur cooks or those who don't know how to use them.
Beautiful work.
i feel bad for the kinfe, how on earth did it end up like that...must of been hacking at some bones.
The bones of victims of serial killers are tough.
what company stones are these?
Yoshihiro
No point in fixing that knife of you give it back to the owner. Just keep it and give that person a hatchet
Not to be a jerk, but I gave up on using stones to fix chips. Much easier with a belt sander. It leaves one whopping big burr but has a big advantage of setting a clean bevel (the belt, moves, just hold the knife steady). The burr cleans up with your 200 grit (or 140, 180, 220, or whatever). May have to go back to the belt if you didn't get all the chips. Unless of course you want to spend an hour or more grinding away 3000 microns of HRC 60 steel on a $100 stone. I'd like to see a time lapse on that 200 grit Yoshihiro.
Doesn't really show how bringing the edge further into the thicker part of the blade is being compensated for. If you remove a chip, you are now into a thicker part of the tapering blade.
I always see ppl fixing chips on shun blades, the only way to avoid chipping your knife is avoid buying shun knives
that's not why lots of people use them on things that shun knives aren't designed for shun knives are meant to slice soft items without bones in them. People try to use the things like bone chopping cleaver or cut frozen food a lot because they usually only had a cheap knife before with thick grinds and no edge
You also see a lot of Shun repairs because they're one of the largest Japanese knife exporters and often bought by amateur cooks or those who don't know how to use them.
These guys bought shuns 😂