Gerber Balance plus advice ?

[Aaron kimpton]

I have been lent this knife to try and clean it up. The tip originally broke off. The owner reground it himself if i am not mistaken.

You can see it needs a bit of love. my initial thoughts are to simply Take the whole edge down, level it out, and reshape the whole blade. I don’t see another way to really salvage it as a consistent chefs knife other wise.

Any thoughts?

[Steven N. Bolin]

I have been lent this knife to try and clean it up. The tip originally broke off. The owner reground it himself if i am not mistaken.

You can see it needs a bit of love. my initial thoughts are to simply Take the whole edge down, level it out, and reshape the whole blade. I don’t see another way to really salvage it as a consistent chefs knife other wise.

Any thoughts?

It honestly doesn’t look all that bad from what I see in the photos. In terms of leveling out the edge, I’d recommend Josh’s method of de-stressing the edge from heel to tip.

Scrub to about 2 minutes in and you’ll see what I’m talking about.

[Aaron kimpton]

do you have a link to the vid? hot linking seems to have failed.

[Steven N. Bolin]

do you have a link to the vid? hot linking seems to have failed.

[Josh]

I’d recommend Josh’s method of de-stressing the edge from heel to tip.

Scrub to about 2 minutes in and you’ll see what I’m talking about.

Thanks but not my method! Cliff Stamp’s…. I dun learnt it from him!

[Aaron kimpton]

I’d recommend Josh’s method of de-stressing the edge from heel to tip.

Scrub to about 2 minutes in and you’ll see what I’m talking about.

Thanks but not my method! Cliff Stamp’s…. I dun learnt it from him![/quote]

do you have a direct link to the vid in question?

[Josh]

I’d recommend Josh’s method of de-stressing the edge from heel to tip.

Scrub to about 2 minutes in and you’ll see what I’m talking about.

Thanks but not my method! Cliff Stamp’s…. I dun learnt it from him![/quote]

do you have a direct link to the vid in question?[/quote]

Hit “quote” and quote his post then you can copy the youtube direct link…

[Aaron kimpton]

Hmm, I hate being out in the sticks. I tried that. however you vid seems to be there.

[Aaron kimpton]

ah Ok, I do do that. How ever on this knife it has a concave curve inward just past the handle, then a convex curve outward towards the belly. At the belly it is almost flat then you end up with a second convex belly near the tip. That is what i would like to remove.

[Josh]

What you are describing is restoring the factory geometry of the blade. i have to do this a lot w/ many of the large kitchen knives I get in… basically putting a nice curve in the entire blade through the heel so that way you have full contact w/ the cutting board all the way through the rocking motion from heel to tip.

You either have a lot of grinding to do w/ your 50 grit stones or you need to get a belt sander lol…

[Montana Edge]

Funny seeing that knife, I have a 26 year old set of balanced plus Gerbers… wedding set. That exact chefs knife has big meaning for us, Lotta miles. Definitely agree it’s screaming for a belt sand fix. WE after that. Thanks for the pic

[Aaron kimpton]

Thanks all, I could not see a way around the belt sander.

[Gib Curry]

I have been lent this knife to try and clean it up. The tip originally broke off. The owner reground it himself if i am not mistaken.

Any thoughts?

I’ve got the Gerber Balance kitchen knives… here’s a thread from a bit over a year ago that has some helpful points for you, I would think…

https://knife.wickededgeusa.com/forum/35-cooking/12467-rescuing-gerber-balance-plus#12762

Mine are all now Wicked sharp…..

Let us know your results….

~~~~
For Now,

Gib

Φ

"Everyday edge for the bevel headed"

"Things work out best for those who make the best out of the way things work out."

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