Fixing Vintage Knife by Hand
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- Опубликовано: 1 июн 2024
- How to restore and polish a vintage knife by hand
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Timecodes
0:00 rusty Japanese knife
0:30 steps for restoring rusted knife
0:45 removing chip from knife with atoms 140 diamond plate
1:20 crescent sharpening method
1:40 how to remove traditional wa handle on Japanese knife
1:50 using vinegar to remove rust
2:14 using sand paper to polish knife
3:17 how to install handle on knife
5:04 knife thinning
6:00 knife sharpening on imanishi 400, naniwa pro 800, naniwa pro 3000
6:20 stropping on equine leather
6:35 finishing wood handle and blade of knife
6:55 tsubaki oil
7:10 Japanese knife restored
7:35 how much do restored knives cost?
7:59 raising money for charity
8:05 why buy rusty knives to restore?
8:41 why fix everything by hand?
10:00 inspiring others
10:13 how to buy vintage knives
10:55 vintage knife restoration series
11:20 private knife auctions
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Where you bought the handle
The reason we all respect you so much Ryky... It's not only your skill and knowledge, but how humble you are about you. That is a quality in a person that so rare these days, and also so refreshing. You've inspired me to up my sharpening game again. I've even been contemplating starting a sharpening service for local restaurants as there isn't any in my area and I have time in the middle of the day right now. Thank you so much for passing along your knowledge and love for the craft. You sir, truly are inspiring. Thank you so much
I agree... I love the Tojiba knives on the site, own two of em now (petty and mid blade) and just waiting for the Gyuto to come back in stock!
you're doing a great service. i'm a hobbyist knife maker and the love and care the maker put in to their craft deserves to be respected.
Yes sir!
Keep making this type of videos
I can’t wait to see the restorations of the other knives.
Thanks again for sharing.
Beautiful knife!
The pleasure you take at teaching your craft and the love you have for it is the reason for which I subscribed to your channel and I am hooked to your videos. The fact that you are a very good person who is invested in is community comes as no surprise as it was already obvious from your general demeanour. Thank you for sharing your knowledge and your passion.
Great job. Love it. The old knives have a past, it’s amazing to think about where this knife has been.
This is so awesome i cant wait to be able to see all of them. Keep up the good work
I'm a year late. But I just bought 4 knifes and plan to fix them. My brother showed my some of your stone videos. This is a really cool surprise. Can't wait to see what u do
Hi Ryky, I just wanted to let you know that it's very refreshing and relaxing to watch your videos. The things you said at the end about the knife getting a new life and owner, people thanking you for helping then start their sharpening business etc. moved me. Please don't change! Greetings from Argentina.
Absolutely beautiful knife!
I have a knife very similar to the one you rebuilt. They are sold by a company in Berkeley, CA. Here is a quote from their description: "A funayuki style knife is an all purpose knife just like the santoku style designed for everyday cooking and can be used to cut fish, meat and vegetables. It originally was a fisheman's all purpose knife and the name funayuki came from the shape of the blade which looks like a boat." I have enjoyed this knife (with its original handle) for years. I have probably sharpened it too often and will have to replace it soon. I think one very similar to the one you show sells for about $45.00 now -very affordable. I'll probably get one more similar to a deba, costing about $27.00. They take an edge readily.
He bought 20 knives shipped from Japan for $1000, that's $50 per knife, all rusty, old handle and blunt.
I'm not sure if he will take $45 for all that work plus the expensive handle.
I agree with you but I wouldn't pay $45 for a second hand old knife, I just bought today a Victorinox from the second hand shop for the equivalent of $2 USD.
Cheers.
This is sooooo great and satisfying to watch, that handle choice is perfect, and I’m extremely excited for the rest of this series. Keep up the awesome work!
Yay, thank you!
@@Burrfection I would be honored to find a Japanese Chef knife to restore for my wife to always have to smile at when I die, knowing I made it just for her! I have looked all Summer for something like that at garage/yard/estate sales but no luck.
Great Job Ryky! I would love to own one of your restored knives! ❤❤
Thank you for sharing your passion and your knowledge.
Loved that! Can’t wait for the next restoration video Ryky. 😘
I’ve seen a lot of your videos and just subbed, you’ve got such a great attitude about everything, really refreshing to see
Thanks and please keep sharing.
Amazing work and a gorgeous handle! I did need this vid you were right.
Beautiful knife, turned out great!
I've always loved hand grinding as well.
Amazing. I dropped this hobby for a little while because of school and life but this channel is still as awesome as ever
The knife looks awesome! so good to see this kind of content again. I am also fixing knives by hand(for friends as a hobby and also for free) and it is so much fun. Also, when you talk about not using expensive equipment it reminded me that time you fixed a knife on a paving stone in your garden.
yes. the retaining wall...
Thats an awesome knife! Glad to see youre saving some of them! Ive always loved finding old knives at flea markets and stuff and restoring them. So much high quality blades are out there rusting away in bins, and years ago there werent as many low quality, ebay style crap out there since people bought quality. Anyways you did a great job
beautiful finish
Excellent work
Amazing videos as always I love restoring old knives I do them all by hand as don’t have any power tools but I think it was good enough for our ancestors it’s good enough for me
Nice job as always, Ryky! This reminded me that I know some people in Japan that I should ask to keep an eye out for old knives!
Love your new look.
Great video. We love knife restorations :)
Great instructional video encompassing step by step procedures.
Glad you enjoyed it!
Good to see a new video! Id been avoiding knife videos and content since i was obsessing a little too much and spending with out a plan lol. For some reason i just gravitate to this tho. Decided to get a B-Stock strop and some compound to get back into it! I wont be getting any "new" knives until i feel confident enough to work on what i have. I also havent used any of my knives since im worried about damaging them, but i do admire them
Amazing work 🤙🏽🔥
Nice work
Good one Ryky...it's true what your best at, no better than sharpening knives and selling great products, is you inspire us.
Thank you! Just keeping it real
You're a high-frequency person. Thank you for these videos. I've pondered the Tormek T8 w/ Japanese Water Stone Wheel...not yet! lol.
Love it. Great content. I miss the talking while you work but I certainly appreciate this style as well. You are most of the reason I own a good set of stones and know how to confidently use them, thank you so much. My friends use me like a circus monkey making me pull my pocket knife out all the time to show people how sharp it is.
Very informative and interesting video.
Enjoyed watching this to the end.
Liked and Subscribed.
Ryky, I love it. I don't cook or know jack about knives. I can say I dig sharpening old tools and now knives on stones. I do have to learn about all those Japanese knives you speak about, it's crazy I still don't have a clue. Lol
Welcome
That’s nice work man! There is something cool about vintage tools. I like to find old stuff and bring it back to life. Think of the history in that knife. The hands that have used it and how maybe it helped feed a family it run a professional kitchen!
And the hair is growing back already!!!
yes, i agree, and yeah, the hair is on its way back. good thing because it's going cold around here
Over a year ago I found a rusted large cleaver in my house that was randomly left by the original owner, was sitting there for well over ten years. It has a full tang with no holes drilled out, it's a very heavy blade, with unknown origin. Started restoring it but the oxidation and pitting is very stubborn. You've convinced me to try to finish it.
I also have a knife that resembles a bowie knife, its handmade and apparently was made out of a car engine piece??? Its oxidised over time and needs a good sand, you've convinced me to have a go at it. Thanks!
I would love to try and restore some knifes like this, it looks so fun, and the knife holds a story, where can we get old knifes like this?
I'd love an answer or even a video about this. I don't have a friend in Japan who can source them for me. What are some good sources for the non pro?
Would also be super interested in that!
You probably would want to be good friends with a Japanese chef. He or she can then contact others in the industry to get you old knives.
Good for building networks too!
Gorgeous knife! excellent work. I'm gonna echo other commenters because I would also love to work on a vintage knife as well. Love the content Ryky
I have 2 rough vintage santokus on their way from Japan. Thanks for the info...and inspiration.
Make it happen!
I adore a good Nakiri. I didn’t realize one could purchase them online. Thanks for the great idea.
You bet!
Awesome restoration! So much steel to use, yet! Unbelievable that knives like these are on the brink of oblivion….congratulations. I hope that in some future restoration you will make a kiritsuke style knife.
Thanks for the upload👍👍🙏
My pleasure
World would be a better place with more Rykys on it. Hope you are doing well! And thanks for the awesome content.
Nice work 😊👍🏻👍🏻
Thanks for the visit
That sound it made when it hit the 140 stone! Holy grit! 😂😂
Thanks for the video. Lovely knife. Just wondering why you replaced the handle. If you were to restore and reuse the original handle, wouldn't it have made it more valuable for the sake of originality?
Also, having learned some sharpening basics (including stone selection) from some of your other videos, I'm now able to sharpen knives to "shaving sharp," which I could only dream about before. I'll have to buy some more knives and practice some more to improve further and get faster at it. Thank you for your work! I really appreciate the information you've put out to help us all! 😁
Seu canal me ajudou a entrar no mundo das afiações como hobbie, hoje em dia tenho orgulho das minhas humildes pedras KING e minha Mcusta Zamai revolution. Obrigado pelo esforço em compartilhar de forma maravilhosa seus conhecimentos.
Your channel helped me to enter the world of sharpening as a hobby, nowadays I am proud of my humble KING stones and my Mcusta Zamai revolution. Thank you for the effort to wonderfully share your knowledge.
Great video.
I'm delighted to see you found a solution to your "hair problem". Was worried about you always walking around with your hair sticking straight up. :)
I always try and catch good deals on old Japanese knives on eBay and have amassed quite the collection
Thanks for all the videos. Super informative and helped my buy my set of Naniwa stones. I've got 9 knives in total but looking at your website makes me want to order another knife. Love the fact you ship to my country. Little saving up to do and guess i'll have to order a nice knife. Any chance for left handed single bevel knives to come to the store?
I've missed seeing your content Ryky, I hope you're doing well. Definitely hitting the bell
The master back at it 👏🏻 loved the video. Im one such guy who started his business after watching your videos. Great to see you back. Can’t wait for next one. ✌🏻 the_sharpen_shack ❤️🔪
Lovely old knife. Ready to work for the next 100 years. .
I love to restore knives by hand too. I am always proud too, when finished one. My friends are always happy when I finished one ;)
Which stone did you use for thinning?
Cheers
I've been following you for years and still love the content you put out. It would be nice if you could auction some off in your store as well as I'm not a Patreon member but an avid shopper at your store. I would love to get a restored sujiheiki or a honesuki. Dreams 🤷👌👍💯
New watcher. Love your channel. Any tips on sharpening a Glestain chef knife?
I absolutely LOVE that he didn't try to make the whole surface perfectly flat and unblemished. This knife looks rustic, and full of character. I also love the choice of handle.
As for the rust removal: I wonder why he chose vinegar instead of using electrolysis.
I've also seen a lot of folks use ultra fine steel wool to remove some scratches, and I was wondering if that's just a waste of time or if sometimes that's preferable to sandpaper for getting a less pristine finish.
i'm lazy and low-tech
Loved this episode, thinking of doing the same for fun and fit gifts. Where does one get samples of vintage Japanese knives?
I'm curious as well. I'd love to find a site (or individual seller) who also lists the steel type used in the knife.
Thank you! I’m looking on eBay at some auctions of similar blades from Japan and probably going to do some refurbishing. Most are unmarked other than some Kanji’s on the handle so I assume they are cheap to start with - but I’m trying to cherry pick a few good ones. I have the capability here to build handles from scratch and have some burl olive set aside. Worth it or no?
Question for you: Have you had hands on a Naniwa Omurato 150 brick? It will take a month to get apparently but I’m considering going for it. Very interested.
My first big Burrfection order will be here Monday, excited…😁
Ryky, do you have any vids on how to sharpen chinese chef knives/cleavers?
The restored knife looks stunning!
Hi there , just wondering what you're thiught are on TOG knives would be very interesting on you're insight as I'm thinking of getting them
I recently came across your channel and really like your content and candidness. I was wondering what your opinion of Norton stones is compared to Naniwa or other Japanese stones. How would you say they differ? I have a set I have been using, along with some Gesswein stones I use for smaller items. @Burrfection
It's so cool to see how you do it all by hand. That is exactly the way i do such work! You are very close to your knife. And at least you can feel the "soul" of the knife. That makes me happy! I love the the japanese knives. Tradition and a "special soul" of every knife made by hand! Best regards from Oldenburg/Germany! Joerg PS: Were can i buy that beautiful handles you are using for restauration?
Yes so true!
One of my friends knife aogami super was rusted the similar way 🥲🥲
Imma send this video to him thank you rickkyyy this video will help him a lot and others like him ✨✨
Hi I'm now using the Chosera 3000 for my Miyabi Birchwood. I'm thinking of also getting the Shapton pro 12000. Is it too big of a jump? What about the Shapton pro 8000? Thanks!
Love the new handle, but what is reason to sand off the kurouchi?
Good video, can you pls make a video on the satake houcho japanese santoku knife. It is a budget knife for around 30-50 dollars that didnt find any reviews on and I dont know wy because it seems to be a really good knife
Hi Ryky, just bought a very rusty Wakizashi, what should i use to not damage it? thanks
not crazy about sontokus, but this one looks really awesome!
thank you !
I been watching your vids for not so long and really appreciate all you do.
I have a question for you, you've said the King KDS 1000/6000 combo stone is a great beginner stone. My budget isn't in that price range so what is your thoughts on the King KW65?
i think a thin session would def bring out the nice core steel and give the knife a better cutting performance with good bevel geometry.
Hey Ricky. If I have a choice of blue steel yanagiba. Which one should I get? masamato vs KITAOKA SUMINAGASHI Aogami Blue Paper #2 carbon steel core, surrounded by 10 layers of Damascus-cladding?
Love to do a restoration, just curious, where can i buy some of these old rusty knives to work on?
Hi there.. I do have s Gyuto 240mm with a Wa handle. I find the handle too big for my hands and s bit uncomfortable. This is just an idea, but how far does the steel reach into the handle. I am thinking about cutting of 10mm from the back.. is this a good idea?
thank you very much
I used to do this with old carbon steel knives from Europe. Buy an old sabatier from the 50's for 20 euros. Polish it up and you have a good sharp chef in no time. I wouldn't suggest the steel brush though to be honest. I feel like it actually takes longer to remove the new scratches they form, than they remove rust and gunk.
Hey ryky will most of the items in your store be on sale during Black Friday?
Any chance you can share where you got the handles from?
Is your store gonna have a sale anytime soon? Been wanting to get my hands on a nice nakiri.
From what era, very generally, were that batch of used knives you bought? I'm curious when J-knives started to be produced for commercial use.
I do have a small business sharpening knives, but I do EVERYTHING on stones. Almost all of my clients own high end knives and many have sent in their knives to a sharpener only to get 80% of the steel back. Definitely have to charge more for hand sharpening, but lots of people want no belts touching their knives.
You are better than me!
@@Burrfection given you've actually taught me a lot that I've incorporated I doubt it. Plus, it's just a small little business, doesn't pay my bills but I realized there's a lot of people in my area who have had expensive knives ruined by belts. I did 445 knives in 2021 at $12+ per knife so it's certainly profitable but you couldn't do it for a living like I do. Takes too long per knife. I just love sharpening and fixing high end knives!
リッキー初めまして！
この三徳包丁は黒打ちなんで黒い所は残した方が私は使いやすいと思う。磨いた方が美しいけれど…。鋼の包丁は錆びることとどう付き合うか？家庭ではピカピカ✨のまま使うのは難しいと思います。
I'm #500 upvote!
Naive question how come you haven't used epoxy to fix the handle is silicone strong enough?
when will it be released for auction?
Ricky where do you buy the knife handle?
Where did you get those new handles?
I am not clear on why we are heating the tang before inserting it into the handle. Is the tang too large or too small to fit into the handle snugly? Once the tang cools in the handle, it will contract, right? Doesn't that mean the fit will loosen as the tang cools and contracts inside the handle?
Where do you get there nice handles?
Where do you find knives like these to restore?
so when seating the blade, once you have the burn in to the desired depth, you just go ahead and seat the tang in, then gently tap from the butt with a spare wood block/light rubber mallet? and that will seat the tang firmly in? (barring the silicone sealant after)
Rubber mallet is too soft so just use another piece of wood is fine. If you pour in maxed wax, or glue, you do not have to do additional tapping.
Why not use electrolysis to remove rust? I imagine there are scratches from the brush
Hello i have An bimi Kobo( 美味工房)knife sitting at home . Found it in a shop in Bangkok few years ago .
Looked like a Nice santoku but i could not Find anything about this brand . Do you know something about this brand ? 美味工房
Going to give it a try to restore it .
Thanks for the video's
Part of the reason for doing it by hand is the same reason for paying $300+ for a hand made knife. The simple fact is that if you can't sharpen your knives and keep them sharp, it doesn't matter how much you paid for them. Another part of doing it by whetstone is the difference between a barber with a razor, and an electric shaver. If all you want is a usable kitchen knife, you're good with almost anything and almost any fixed angle hand-held sharpening gadget. Kind of like take-out or microwave food v. gastronomy, whetstones are sophistication, and if you pay $300+ for a knife but don't know whetstones and cooking ...?
I like taking in "guest" knives to sharpen for friends. Recently, a guy (a doctor, no less) had a vintage 10" Henckels. It was over 900 BESS (I stopped pushing down). Butter knife sharp. Really very rolled edges, but minimal chipping. I gave it back around 120 (at 12 degrees factory angle - it had never been sharpened). And I explained a bit about sharpening and recommended a $40 dollar starter kit of two combo stones and strop. I stopped at 120 because I'd put a new bevel on it (fresh steel) and in my experience you have to regularly refresh an edge to keep it under 100, but under 200 will hold up for a few weeks. I think most normal kitchen use knives tend towards the 200-300 range and will hold that for a few months, not really sharp, but usable. There's a lot to know about knives and sharpening, especially if you want to get into fine points and take a three year course in Japan. Then there is gastronomy!! I wonder if the guy will try his hand at maintaining his knives.
Question for everyone here: During a kitchen clearout I came across some of my mum's old knives, most of them were awful and I'll get rid of them but I did manage to find a couple of what I believe to be vintage Gustav Emil Ern utility knives. Very interested in restoring them but while they're not chipped or overtly damaged in anyway, they are blunt as anything. I can run my finger down the blade and not even get cut, they're that blunt (been sitting in a drawer with no protection for 10+ years now). The only whetstone I own is a 1000/6000 grit, would the 1000 be useful in sharpening such a dull blade or do I need to buy a more coarse whetstone in order to begin to restore them?
this is from my experience having the displeasure of working on my mother's Henkel's that she hadn't actually sharpened in ~ 10 years: You can, but you don't want to. The knives have softer steel so the stone will just. . . keep removing material slowly, but it's not fun. I had an 800 grit and it took goddamn forever to do.
@@asthmaticrhino Thanks for replying, I might just give it a go anyway since I'm a cheapskate/masochist!
Is there going to be a Black Friday sale on the burrfection store?
Couldn't you refurbish the handle as well? It looked interesting!
Where did you get the knives?